Searching results:Found records: 7, (2 pages) |
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Authors: Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga | ||
Title: Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains | ||
Keywords: pseudocereals, amino acids, fatty acids, polyphenols, dry heat puffing | ||
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Authors: Sofía Guillén, Rosa Oria, María Luisa Salvador | ||
Title: Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents | ||
Keywords: glycemic response, resistant starch, rice, slowly digestible starch | ||
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Authors: Min Hui Oh, Kyung Young Yoon | ||
Title: Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods | ||
Keywords: Cedrela sinensis, extraction method, polysaccharides, antioxidant activity, biological activity | ||
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Authors: Pablo A Sobral, J. Sebastian Henao Ossa, Gonzalo G. Palazolo, Jorge R. Wagner | ||
Title: Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins | ||
Keywords: isolated proteins, o/w emulsions, soy-whey, stability, tofu-whey | ||
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Authors: Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot, Jelena Vančetović | ||
Title: Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties | ||
Keywords: anthocyanin-rich popping maize flour, bread, phenolic profile, anthocyanins, antioxidant capacity, physical and sensory properties | ||
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