Search Results - "Llopart, Emilce"

Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin by Llopart, Emilce E., Verdini, Roxana A., Delorenzi, Néstor J., Busti, Pablo A.

“…This paper proposes to apply a postharvest environmental stress to red apples, Malus domestica, variety Red Delicious in order to increase the polyphenols…”
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Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts by Rossi, Matías G., Soazo, Marina, Piccirilli, Gisela N., Llopart, Emilce E., Revelant, Gilda C., Verdini, Roxana A.

“…Summary The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes:…”
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Characterisation of beta‐lactoglobulin/sodium alginate dry films by Báez, Germán D., Llopart, Emilce E., Berino, Romina P., Moro, Andrea, Verdini, Roxana A., Busti, Pablo A., Delorenzi, Néstor J.

“…Summary Optimum beta‐lactoglobulin/sodium alginate dry films (β‐LG/SA(S)) formed from casting solutions containing β‐LG 1.25% (w/v) and SA 1% (w/v) showed…”
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Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats by Llopart, Emilce E., Cian, Raúl E., López-Oliva, Muñoz María Elvira, Zuleta, Ángela, Weisstaub, Adriana, Drago, Silvina R.

“…Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C),…”
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Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp) by Llopart, Emilce Elina, Drago, Silvina Rosa, De Greef, Dardo Mario, Torres, Roberto Luis, González, Rolando José

“…In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and…”
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Evaluación de la calidad nutricional de galletitas dulces de bajo valor glucídico del mercado de la ciudad de Rosario, Argentina by Llopart, Emilce Elina, Pérez, Maria Paula, Borda-Bossana, Daniela, López-Marenghini, Lucrecia

“…Introducción: Las galletitas constituyen un grupo de productos farináceos muy diverso. Su consumo es tradicional y las variedades dulces envasadas se integran…”
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Desarrollo de una pasta untable vegetal a base de harina de grano entero de sorgo y mijo by Aimaretti, Nora, Llopart, Emilce, Clementz, Adriana, Codevilla, Agustín, Biasoli, Mariana

“…Introducción: las guías nutricionales recomiendan incrementar el consumo de productos a base de cereales de grano entero por su contenido en fibras y…”
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Bioaccesibilidad de hierro de fortificación y zinc endógeno de fideos comerciales tipo spaghetti by Galán, María Gimena, Llopart, Emilce, Tissera, Emilia, Alladio, Anabela, Drago, Silvina R

“…Introducción: El presente trabajo tiene por objetivo evaluar la bioaccesibilidad y Aporte Potencial (AP) de Fe y Zn de Fideos Comerciales Fortificados (FCF), y…”
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Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles by Berino, Romina P., Báez, Germán D., Ballerini, Griselda A., Llopart, Emilce E., Busti, Pablo A., Moro, Andrea, Delorenzi, Néstor J.

“…Interaction between vitamin D3 with beta-lactoglobulin (β-LG) was studied by turbidimetric measurements covering vitamin concentrations up to 500 μM, within a…”
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Low level of red seaweed Pyropia columbina added to extruded maize products promotes colonic and systemic antioxidant environment in growing Wistar rats by Cian, Raúl E., Llopart, Emilce, López-Oliva Muñoz, María E., Weisstaub, Adriana R., Zuleta, Ángela, Drago, Silvina R.

“…The aim of this work was to evaluate the effect of consumption of extruded maize product added with a low level of the red seaweed Pyropia columbina on colonic…”
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Assessment of the nutritional quality of cookies with low glycemic value in the city of Rosario, Argentina by López-Marenghini, Lucrecia, Pérez, Maria Paula, Llopart, Emilce, Borda-Bossana, Daniela

“…Introduction: Cookies constitute a varied group of farinaceous products. Their consumption is widespread and they can be considered one of products that…”
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Desarrollo de una pasta untable vegetal a base de harina by Biasoli, Mariana, Codevilla, Agustín, Llopart, Emilce, Aimaretti, Nora, Clementz, Adriana

“…Introduction: current nutritional guidelines recommend increasing the consumption of products based on whole grain cereals since they are rich in dietary…”
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