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排序方式: 共有4511条查询结果,搜索用时 93 毫秒
1.
Luna-Morales María Elena Luna-Morales Evelia Flores-Vargas Xochitl Valencia-Martinez Andrea Collazo-Reyes Francisco Perez-Angon Miguel Ángel 《Scientometrics》2022,127(1):661-681
Scientometrics - Consolidation of the scientific activity in Latin American research centers has been a matter of serious concern in recent years. In the present study we use a data set of the WoS... 相似文献
2.
Juan José Burbano He/him Darío Marcelino Cabezas María Jimena Correa 《International Journal of Food Science & Technology》2022,57(8):4772-4781
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products. 相似文献
3.
Silvina Patricia Meriles Roxana Piloni Georgina Vanesa Cáceres María Cecilia Penci María Andrea Marín Pablo Ribotta Marcela Lilian Martínez 《International Journal of Food Science & Technology》2022,57(8):4689-4696
The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits. 相似文献
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Elangeni Ana Gilbert Javier Fernando Guastavino Carolina Guadalupe Gutierrez María Verónica Lancelle Karen Russell-White Marcelo César Murguía 《Journal of surfactants and detergents》2021,24(3):411-419
A novel series of cleavable alkyltrimethylammonium surfactants with different hydrocarbon chain lengths (C8–16) were synthesized. A carbonate break site inserted between the polar head and the hydrocarbon chain makes these compounds hydrolyzable. The reagents used are renewable, (bio)degradable, or reusable. The hydrolysis of these cleavable surfactants will lead to the generation of fatty alcohols and choline, which is an essential biological nutrient. The surface activities in aqueous solution of the synthesized carbonates fulfill the requirement of being good surfactants. In addition, the cleavable compounds containing n-decyl and n-dodecyl chains showed similar or higher antimicrobial activities when compared to a non-cleavable analog. 相似文献
6.
Aguayo-Canela Francisco José Alaiz-Moretón Héctor García-Ordás María Teresa Benítez-Andrades José Alberto Benavides Carmen García-Rodríguez Isaías 《The Journal of supercomputing》2021,77(11):13046-13068
The Journal of Supercomputing - The increasing number of connected devices and the complexity of Internet of Things (IoT) ecosystems are demanding new architectures for managing and securing these... 相似文献
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González Pinto José María Balke Wolf-Tilo 《International Journal on Digital Libraries》2020,21(1):47-60
International Journal on Digital Libraries - This paper presents a formalization and extension of a novel approach to support high-quality content in digital libraries. Building on the concept of... 相似文献
10.
Guitar María Agustina Scheid Anna Nayak U. Pranav Nakamura Leandro Ponge Dirk Britz Dominik Mücklich Frank 《Metallurgical and Materials Transactions A》2020,51(8):3789-3801
Metallurgical and Materials Transactions A - Further development of high chromium cast irons (HCCI) is based on tailoring the microstructure, necessitating an accurate control over the phase... 相似文献