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USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
(Amer Chemical SocWashington, 1995)
Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review
(Elsevier Ltd, 2019)
Yeast (Saccharomyces cerevisiae) protein concentrate: Preparation, chemical composition, and nutritional and functional properties
(Amer Chemical SocWashingtonEUA, 2005)
Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion
(Wiley Blackwell Publishing, Inc, 2019-03)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients ...
Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
(Wiley, 2013-09)
Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted ...
Nutritional value and biological properties of Chilean wild and commercial edible mushrooms
(ELSEVIER SCI LTD, 2021)
The nutritional value and biological properties of 24 samples of Chilean edible mushrooms were evaluated. The nutritional value was determined by measuring moisture, protein, fat, ash and carbohydrate contents. The biological ...
Nutritional properties of dried salmon silage for broiler feeding
(Wiley Blackwell, 2016)
The aim of this study was to evaluate the chemical composition, energy and amino acid profile of dried salmon silage (DSS) for
broilers. The DSS was obtained by acid digestion of salmon mortalities and subsequently co-dried ...
Nutritional and mineral contents of honey extracted by centrifugation and pressed processes
(2017-03-01)
In this study, wild honey samples extracted by two different methods (centrifugation and pressed processing) were characterized and compared based on their physicochemical, and nutritional properties, macro- and micro-mineral ...
FORMULATION, NUTRITIVE-VALUE AND SENSORY EVALUATION OF A NEW WEANING FOOD BASED ON SWEET CORN (NUTRIMAIZ) DEHYDRATED PULP
(Center Acad Publ JapanTokyoJapão, 1990)
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 ...