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作者:Valéria Alcântara Santos Calderelli , Marta de Toledo Benassi , Graciette Matioli
来源:[J].Food Science and Technology(IF 0.326), 2008, Vol.28 (3), pp.668-674DOAJ
摘要:A semente de linhaça apresenta cerca de 60% de ácidos graxos ômega-3, os quais auxiliam na prevenção de células malignas, enquanto que os ácidos graxos trans podem levar a implicações nutricionais negativas. Foi objetivo do trabalho elaborar uma nova formulação de ...
作者:Valéria Alcântara Santos Calderelli , Marta de Toledo Benassi ...
来源:[J].Brazilian Archives of Biology and Technology(IF 0.473), 2010, Vol.53 (4), pp.981-986DOAJ
摘要:The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low ...
作者:Valéria Alcântara Santos Calderelli , Tânia Maria de Souza Genta ...
来源:[J].Acta Scientiarum: Health Sciences, 2013, Vol.35 (1), pp.15-21DOAJ
摘要:Alimentos funcionais apresentam componentes fisiologicamente ativos, capazes de promover a saúde, além dos benefícios nutricionais. A uva e seus derivados, por apresentar compostos com alto potencial bioativo, especialmente o resveratrol, foram escolhidos como objeto de pesq...
作者:Valéria Alcântara Santos Calderelli , Marta de Toledo Benassi ...
来源:[J].Braz. arch. biol. technol., 2010, Vol.53 (4)SciELO
摘要:The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low level...
作者:Valéria Alcântara Santos Calderelli , Marta de Toledo Benassi , Graciette Matioli
来源:[J].Ciênc. Tecnol. Aliment., 2008, Vol.28 (3)SciELO
摘要:Flaxseed presents about 60% omega-3 fatty acids, which aid in the prevention of the growth of cancerous cells, while trans fatty acids can lead to negative nutritional implications. This work aimed at elaborating a novel formulation of flaxseed bread with the substitution of hydr...

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