Results 11 to 20 of about 2,594 (160)

Diet based on Prosopis laevigata legume seed prevents dyslipidemia development in C57BL/6J mouse

Legume Science, 2022
Cardiovascular disease (CVD) burden represents a major challenge for health care systems worldwide. Dyslipidemia is an important factor that triggers the atherogenic process and CVD development.
Luis Díaz‐Batalla, Karina Aguilar Arteaga, Javier Castro‐Rosas, Reyna N. Falfán‐Cortés, Alejandro Téllez‐Jurado, Carlos A. Gómez‐Aldapa   +5 more
doaj   +2 more sources

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours [PDF]

International Journal of Food Properties, 2015
Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata.
Bigne, Facundo, Puppo, Maria Cecilia, Ferrero, Cristina   +2 more
openaire   +4 more sources

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

LWT - Food Science and Technology, 2016
Abstract Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis ) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre.
Facundo Bigne, Maria C Puppo, Cristina Ferrero   +2 more
exaly   +3 more sources

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase [PDF]

Food and Bioprocess Technology, 2017
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite flour” (MF) is rich in sugar, fiber, and protein and is an interesting additive to wheat flour in baking.
Facundo Bigne, Alberto Romero, Cristina Ferrero   +2 more
exaly   +4 more sources

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology

LWT - Food Science and Technology, 2018
Abstract Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150–350 g/kg) was blended with wheat flour
Facundo Bigne, Maria C Puppo, Cristina Ferrero   +2 more
exaly   +3 more sources

The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta

Macromol
Spaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored.
Alejandro Pérez-Lozano, José-Alberto Gallegos-Infante, Manuel Humberto Chaírez-Ramírez, Nuria-Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Luz-Araceli Ochoa-Martínez, Ignacio Villanueva Fierro, Verónica Loera Castañeda, Luis Medina-Torres   +8 more
doaj   +2 more sources

Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants. [PDF]

Evid Based Complement Alternat Med, 2022
Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine ...
Zhong J, Lu P, Wu H, Liu Z, Sharifi-Rad J, Setzer WN, Suleria HAR.   +6 more
europepmc   +2 more sources

Galactomannans: A Suitable Biopolymer to Produce Advanced Food Packaging. [PDF]

Int J Food Sci
Galactomannans (GMs) have promising food packaging applications as edible films and coatings. These natural polysaccharides offer an environmentally friendly and sustainable alternative to conventional nonbiodegradable and nonedible plastic materials.
Dos Santos Araujo E, de Matos Fonseca J, Monteiro AR, Valencia GA.   +3 more
europepmc   +2 more sources

The Use of Protected Fat Supplement on Milk Production, Quality and Fatty Acid Profiles in Dairy Camels: Protected Fat Supplement of Dairy Camel. [PDF]

Vet Med Sci
Omega‐3 protected fat. Dairy camels were fed with control diet and diets containing 80 g linolenic acid‐protected (omega‐3) supplement for 1 month. The inclusion of 80 g of omega‐3 protected fat in the daily diet of dairy camels in the desert led to an increase in milk production, as well as improved milk fat and protein content.
Mohammadabadi T, Chaji M, Hoseini S, Davar SA.   +3 more
europepmc   +2 more sources

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. [PDF]

Food Sci Nutr
Physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties substituted with Bambara groundnut flour were determined. The increase in the percentage substitution of BGN flours significantly increased the fiber, ash, and carbohydrate contents of the formulated mutton patties.
Ramatsetse KE, Ramashia SE, Mashau ME.
europepmc   +2 more sources