[HTML][HTML] Pseudocereals–A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
BF Feitosa, JHT Barros, JVF Feitoza - NFS Journal, 2024 - Elsevier
Pseudocereals have a complete nutritional profile, containing a higher quality and quantity
of protein compared to cereals. This potential justifies its insertion into the food industry …
of protein compared to cereals. This potential justifies its insertion into the food industry …
[HTML][HTML] Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties
CCD Deciderio, AGL Alexis, ALL Marcela… - Future Foods, 2024 - Elsevier
Abstract In the Orinoco and Amazon regions, a nut from a tree called cacay is cultivated,
from which oil and cacay seed cake flour (CF) with promising industrial properties are …
from which oil and cacay seed cake flour (CF) with promising industrial properties are …
Elaboración de bebida refrescante a base de concentrado proteico de quinua, zumo de maracuyá y goma de tara con adecuadas características fisicoquímicas y …
L Sanchez Avendaño, H Ayala Salcedo - 2024 - repositorio.unsch.edu.pe
La investigación fue elaborar una bebida refrescante a base de concentrado proteico
hidrolizado de quinua, zumo de maracuyá y goma de tara con adecuadas características …
hidrolizado de quinua, zumo de maracuyá y goma de tara con adecuadas características …
Effects of Air-Drying Temperature on Physicochemical and Structural Properties, Phenolic Substances and Antioxidant Activity of Quinoa
X You, Y Zhou, L Cui, J Chen, X Li, Z Jiang… - Phenolic Substances and … - papers.ssrn.com
The effects of drying temperature (30, 50, or 70℃) on the physico-chemical properties,
phenolic substances and antioxidant properties of quinoa flour were investigated. The total …
phenolic substances and antioxidant properties of quinoa flour were investigated. The total …