نتائج البحث - "Malena Moiraghi"

المصدر: Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Digital Universitario (UNC)
Universidad Nacional de Córdoba
instacron:UNC
Food Technology and Biotechnology

مصطلحات موضوعية: 0106 biological sciences, Harina de trigo, THERMOGRAVIMETRIC ANALYSIS, General Chemical Engineering, lcsh:Biotechnology, Harina integral, BREAD VOLUME, PARTICLE SIZE AND SHAPE, Análisis termogravimétrica, 01 natural sciences, wholegrain milling, Industrial and Manufacturing Engineering, WHOLEGRAIN MILLING, 010608 biotechnology, lcsh:TP248.13-248.65, Original Scientific Papers, purl.org/becyt/ford/2.11 [https], Mathematics, thermogravimetric analysis, lcsh:TP368-456, WHOLEWHEAT FLOUR, fungi, digestive, oral, and skin physiology, food and beverages, Molienda, Pan, bread volume, lcsh:Food processing and manufacture, purl.org/becyt/ford/2 [https], wholewheat flour, particle size and shape, Humanities, Calidad, Food Science, Biotechnology

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76739e0e31aa71bc146998c5012409dfTest
https://hrcak.srce.hr/file/356917Test

5

Author response for 'Effect of wheat pearling process on composition and nutritional profile of flour and its breadmaking performance'

المؤلفون: Alberto Edel Leon, Candela Paesani, José L. Navarro, Malena Moiraghi, Camila Biglione, M. Eugenia Steffolani

مصطلحات موضوعية: Chemistry, Scientific method, Composition (visual arts), Food science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a282a3718d6200cab0547848cd419a4bTest
https://doi.org/10.1111/ijfs.15401/v2/response1Test

6

Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

المؤلفون: Malena Moiraghi, Gabriela T. Pérez, L.S. Sciarini, Alberto E. León, Candela Paesani

المصدر: J Food Sci Technol

مصطلحات موضوعية: Absorption of water, Chemistry, Starch, fungi, Wheat flour, food and beverages, Retention capacity, Crop, chemistry.chemical_compound, Starch granule, Original Article, Cultivar, Food science, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1aTest
https://doi.org/10.1007/s13197-019-03954-9Test

7

Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve

المؤلفون: Emiliano Salvucci, Malena Moiraghi, L. Fernandez Canigia, Gabriela T. Pérez, Candela Paesani

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: ARABINOXYLANS, Dietary Fiber, Limosilactobacillus reuteri, 0106 biological sciences, medicine.medical_treatment, ved/biology.organism_classification_rank.species, Inulin, BIFIDOBACTERIUM, PREBIOTIC INDEX, DIETARY FIBRE, Synbiotics, Bifidobacterium breve, 01 natural sciences, Applied Microbiology and Biotechnology, law.invention, purl.org/becyt/ford/1 [https], 03 medical and health sciences, Probiotic, chemistry.chemical_compound, LACTOBACILLUS, Clostridium, law, 010608 biotechnology, Lactobacillus, medicine, Bacteroides, Food science, purl.org/becyt/ford/1.6 [https], Triticum, Bifidobacterium, 0303 health sciences, biology, 030306 microbiology, ved/biology, Probiotics, Prebiotic, food and beverages, biology.organism_classification, Lactobacillus reuteri, Prebiotics, chemistry, Xylans, Plant Preparations

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aaf12cd7eb765d7a25a2c62f595691bTest
https://doi.org/10.1111/lam.13097Test

8

Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

المؤلفون: Gabriel Galván, Franco Gil, Gabriela T. Pérez, Malena Moiraghi, L.S. Sciarini

المصدر: Cereal Chemistry Journal. 94:670-676

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ce6101d3914a3c40190f8cc4016cbbcTest
https://doi.org/10.1094/cchem-11-16-0272-rTest

9

Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

المؤلفون: Lorena Susana Sciarini, Malena Moiraghi, João Paulo Fabi, Samira Bernardino Ramos do Prado, Emiliano Salvucci, Gabriela Teresa Perez, Candela Paesani

المصدر: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f7720b879446eb109c3c964ff8dd32Test
https://doi.org/10.1016/j.lwt.2020.110253Test

10

Effect of wheat flour characteristics on sponge cake quality

المؤلفون: Esther de la Hera, Manuel Gómez, Malena Moiraghi, Gabriela T. Pérez

المصدر: Journal of the Science of Food and Agriculture. 93:542-549

مصطلحات موضوعية: Nutrition and Dietetics, Chemistry, Starch, Wheat flour, food and beverages, Sponge cake, Starch analysis, food.food, chemistry.chemical_compound, food, Volume (thermodynamics), Botany, Particle-size distribution, Particle size, Food science, Food quality, Agronomy and Crop Science, Food Science, Biotechnology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::feb89b0dc9b379e1627db4f1f2965e28Test
https://doi.org/10.1002/jsfa.5821Test

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