The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
Food Production, Processing and Nutrition, 2019 Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during ...
Marta Gallego +2 more
doaj +1 more source
Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.) [PDF]
, 2017 The objective of the present investigation was to examine the relationships between agronomical behavior and grain quality along ten cycles of a recurrent selection program performed under rainfed condition. Twenty-four lines, four for each one of the 0,
Di Rienzo, Julio Alejandro +3 more
core +2 more sources
Seguridad y eficacia del cigarrillo electrónico para dejar de fumar [PDF]
Revista Argentina de Salud Pública, 2018 Los cigarrillos electrónicos se promocionan como alternativa para dejar de fumar o reducir el consumo de tabaco. Esta revisión sistemática evaluó su seguridad y eficacia.
Emilce ,Vicentin +5 more
doaj
Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants [PDF]
, 2017 The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in which polyunsaturated fatty acids (PUFAs, linoleic and α-linolenic acids) are found in high ...
Bodoira, Romina Mariana +3 more
core +1 more source
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
Gels, 2021 The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by
María Dolores Alvarez +4 more
doaj +1 more source
Nutritional losses during cooking of Chenopodium quinoa Willdseeds underpressure steam [PDF]
, 2014 La quinoa es un pseudo-cereal originario de los andes sudamericanos, cultivado desde tiempos remotos y que ha cobrado importancia como alimento en épocas recientes.
Calandri, Edgardo Luis +3 more
core +1 more source
Selección de una levadura para la producción de biomasa: crecimiento en suero de queso
Agronomía Mesoamericana, 2005 Selección de una levadura para la producción de biomasa: crecimiento en suero de queso. El presente proyecto se realizó con el objetivo de recomendar una especie de levadura para la producción de biomasa, utilizando como sustrato el suero de leche del ...
Wendy Zumbado Rivera +2 more
doaj +1 more source
Foods, 2021 Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This
María Dolores Alvarez +4 more
doaj +1 more source
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
core +2 more sources
Efecto del manejo y del temperamento animal sobre indicadores de calidad de la carne bovina [PDF]
, 2013 The aim of this research was to study the effect of different handling conditions on physiological stress indicators and meat quality of beef cattle by studying animals with different temperaments.
Buffarini, M. +8 more
core +1 more source