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Your search keyword '"Mojica L"' showing total 8 results

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8 results on '"Mojica L"'

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1. Pea protein - gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota.

2. Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes.

3. Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical properties.

4. Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts.

5. Native Mexican black bean purified anthocyanins fractionated by high-performance counter-current chromatography modulate inflammatory pathways.

6. Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages.

7. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential.

8. Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage.

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