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FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
(Chilean Society of Soil Science/Sociedad Chilena de la Ciencia del Suelo, 2010)
COMPOSITION AND CHARACTERISTICS OF OIL EXTRACTED FROM FLAXSEED-ADDED CORN TORTILLA.
(2013-03-05)
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of ...
Effect of storage and processing of Brazilian flaxseed on lipid and lignan contentsEfeito do armazenamento e do processamento da linhaça brasileira em seus teores de lipídios e lignanas
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012)
Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate ...
Flaxseed and flaxseed cake as a source of compounds for food industry
(SOC CHILENA CIENCIA SUELO, 2010)
FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS
(Chilean Society of Soil Science/Sociedad Chilena de la Ciencia del Suelo, 2010)
Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS-Induced Colitis
(2018-09-01)
Scope: In the attempt to develop new therapeutic treatments for colitis, fractions containing phenolic compound isolate (Phi) and phenolic reduced-flaxseed protein hydrolysate (phr-FPH) from flaxseed are evaluated for their ...
PROXIMAL COMPOSITION AND IN VITRO STARCH DIGESTIBILITY IN FLAXSEED-ADDED CORN TORTILLA.
(2013-03-05)
BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, ...
ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)
(INFORMA HEALTHCARELONDON, 2012)
With the increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Thus, the production of a high-fibre content snack food from a mixture of corn and ...