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Non-traditional flours: frontiers between ancestral heritage and innovation
(Royal Society of Chemistry, 2012-06)
Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods ...
Producing non-traditional flour from watermelon rind pomace: Artificial neural network (ANN) modeling of the drying process
(Academic Press Ltd - Elsevier Science Ltd, 2021-03)
An artificial neural network (ANN) model was developed to simulate the convective drying process of watermelon rind pomace used in the fabrication of non-traditional flour. Also, the drying curves obtained experimentally ...
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
(Scientific Research Publishing, 2017-11)
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high ...
Elaboración de pan con harina de arroz y gel extraído del nostoc para el consumo de población celiaca
(2018-02-15)
El presente trabajo de investigación se enfocó en el aprovechamiento de harinas no tradicionales. Se elaboró piezas de pan a base de harina de arroz y un gel extraído del nostoc de aceptación sensorial para el consumo de ...
Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
(Elsevier Science, 2013-06)
Geoffroea decorticans, popularly known as “Chañar,” is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean ...
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
(2021-01-01)
Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...
Elaboración de donas (rosquillas) a base de harina de camote morado, quinua y trigo, y evaluación de su potencial nutritivo
(2013)
The purpose of the present work was to prepare a nutritional foodstuff using different regional products such as sweet potato and quinoa. After different combinations of these ingredients in products, the best option to ...
Effect of Cricket (Acheta domesticus) Flour Addition in Mixtures Powder to Obtain a Traditional Beverage (Chucula) on Physicochemical CharacteristicsEfecto de la adición de harina de grillo (Acheta domesticus) en Mezclas en Polvo para la Obtención de una Bebida Tradicional (Chucula) en Características fisicoquímicas
(2nd International Electronic Conference on Foods, 2021)
The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of
chucula to obtain a mixture with higher protein content without altering the typical properties of the
traditional product. An ...
Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: Formulation and acceptability Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24
(2011)
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), ...