Now showing items 31-40 of 146
Semiquantitative analysis of genetically modified maize and soybean in food
(Pontificia Universidad Católica de Valparaíso, 2006)
Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina
(Wiley Blackwell Publishing, Inc, 2017-01)
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. ...
Soybean flour induces a greater increase of the antioxidant defenses in rats fed with a normocaloric diet compared with a hypercaloric diet
BACKGROUND: Soybeans, due to their antioxidant properties, present beneficial health effects. The objective was to evaluate if replacing casein with soy flour, modifies antioxidant defenses in rat liver, compared to animals ...
Desenvolvimento e validação de método multirresíduo empregando gc-ms (nci-sim) para determinação de pesticidas em grãos de trigo e seus produtos processados
(Universidade Federal de Santa MariaBRQuímicaUFSMPrograma de Pós-Graduação em Química, 2008-03-07)
In this study a multiresidue method for the determination of 24 pesticides in wheat, flour, bran and bread using GC-MS (NCI-SIM) mode was developed and validated. The objective of this study was to evaluate the pesticides ...
A comparative study of commercial modified celluloses as bread making additives
The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread ...
DISEÑO Y ELABORACIÓN DE UNA BARRA ENERGÉTICA APROVECHANDO UN RESIDUO AGROINDUSTRIAL INCORPORADA CON UN PROBIÓTICO
Currently the use of industrial by products is not only desirable, but indispensable in many industries, for the development of low-cost raw materials. In this research, it was used the agro-industrial residues of guava ...
Storage study of cereal bars formulated with banana peel flour Bioactive compounds and texture properties
(Emerald Group Publishing Ltd, 2018-01-01)
Purpose - This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach - Seven cereal bars were produced and stored ...