Arbor, 2001 La industria alimentaria y las administraciones públicas realizan grandes esfuerzos para mejorar el mantenimiento de las condiciones higiénicas y evitar la contaminación de alimentos. Pese a estos esfuerzos siguen produciéndose un gran numero de procesos patológicos relacionados con los alimentos. Las buenas prácticas higiénicas pueden reducir el nivel
Sendra Nadal, Esther +2 more
core +19 more sources
Effect of amaranth proteins on the RAS system: In vitro, in vivo and ex vivo assays [PDF]
, 2020 The aim of this work was to analyse the hypotensive effect of amaranthprotein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo.
Aphalo, Paula +4 more
core +2 more sources
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
core +1 more source
, 2002 En los últimos años se han producido aumentos en la producción de alimentos por habitante en todas las áreas geográficas, con excepción del Sahel. De acuerdo con la FAO, el número de personas con hambre estricta pasó de 935 millones en 1970 a 730 millones en 1990, a pesar de que en esas regiones casi se duplicó la población.
García Olmedo, Francisco
openaire +3 more sources
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil [PDF]
, 2019 The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but ...
Copado, Claudia Noelia +3 more
core +2 more sources
Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer [PDF]
, 2018 Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical ...
Gili, Renato Daniel +4 more
core +1 more source
Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella [PDF]
, 2018 Betacyanins and phenolic compounds from acetonitrile:acidified water extracts of Alternanthera brasiliana and Alternanthera tenella were characterized and quantified using a high-performance liquid chromatography system coupled with diode array and ...
Alvarez, I. +5 more
core +1 more source
Changes induced by UV radiation in the presence of sodium benzoate in films formulated with polyvinyl alcohol and carboxymethyl cellulose [PDF]
, 2015 This work was focused on: i) developing single and blend films based on carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVOH) studying their properties, ii) analyzing the interactions between CMC and PVOH and their modifications UV-induced in the ...
Giannuzzi, Leda +3 more
core +2 more sources
A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems [PDF]
, 2016 Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health.
Chamorro, Monica Viviana +8 more
core +1 more source
Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]
, 2016 This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina +3 more
core +1 more source