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Purificación García-Segovia, Marta Igual and Javier Martínez-Monzó
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the...
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Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of th...
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Yana Biletska,Raisa Plotnikova,Natalia Danko,Myushfik Bakirov,Maryna Chuiko,Anna Perepelytsia
Pág. 48 - 55
We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been ...
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Ran Li, Tony Z. Jin, Zengshe Liu and LinShu Liu
Fruit and vegetable containers with microbe-free surfaces can be made by coating with titanium dioxide (TiO2) particles or nonmetal (C, N, B, F) doped-TiO2 particles, using wear resistant polymers, such as zein, and paint, as the binders and to form a co...
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G. Silva, A. Lagunes, J. Rodríguez
Pág. 153 - 160
Thirteen plants were ground to powder and evaluated under laboratory conditions singly and in combination with calcium carbonate against the maize weevil, Sitophilus zeamais. Twenty couples of seven days old of S. zeamais were placed in a container with ...
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