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ESTUDIO FISICOQUÍMICO, NUTRICIONAL Y ESTRUCTURAL DEL ALMIDÓN DE VARIEDADES DE ARROZ (Oryza sativa subespecie indica) CULTIVADAS EN MÉXICO
(2011-11-18)
The quality of the rice grain is influenced by the physicochemical properties and structure
of starch. In Mexico, there is not information regarding the features of starch present in
rice varieties. The objective of this ...
Teste de acidez graxa na avaliação da qualidade de arroz
(Universidade Estadual Paulista (UNESP), 2014)
Total and resistant starch from foodstuff for animal and human consumption in Costa Rica
(2020)
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data. ...
Elaboração de embutidos cárneos livres de ingredientes classificados como alérgenos alimentares
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2019-03-27)
The number of people affected by some type of food allergy is increasing. Among the food sources that cause allergies, soybeans and their derivatives, used in the meat industry due to their technological and functional ...
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model
(Universidad Nacional Agraria La MolinaPerú, 2014)
[EN] It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit
that grows in the jungle of Peru, contains high amount of vitamin C (2,780 ...
Elaboración de un embutido tipo mortadela, utilizando proteína vegetal, (lenteja (lens culinaris) y harina de arroz (oryza sativa)), como una nueva alternativa gastronómica. 2015
(Escuela Superior Politécnica de Chimborazo, 2016)
The present investigation proposes: To elaborate a mortadella-type sausage using vegetable protein, (lentil and rice flour) as a new gastronomic alternative; applying processes, methods and manufacturing techniques to ...
La paradoja del gallo pinto
(La República, 2021-08-10)
El consumo de arroz y frijoles forma parte sustancial de la dieta de los costarricenses y en particular, es esencial para el consumo de las familias más pobres y vulnerables del país. La dieta costarricense se basa en un ...