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Journal Abstract Search

113 related items for PubMed ID: 3842925

  • 1. Milling procedures and air classification of amaranth flours.
    Sánchez-Marroquín A, Maya S, Domingo MV.
    Arch Latinoam Nutr; 1985 Dec; 35(4):620-30. PubMed ID: 3842925
    [Abstract] [Full Text] [Related]

  • 2. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.
    Sánchez-Marroquín A, Maya S.
    Arch Latinoam Nutr; 1985 Sep; 35(3):518-35. PubMed ID: 3842057
    [Abstract] [Full Text] [Related]

  • 3. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.
    Sánchez-Marroquín A, Maya S, Domingo MV.
    Arch Latinoam Nutr; 1985 Dec; 35(4):603-19. PubMed ID: 3842924
    [Abstract] [Full Text] [Related]

  • 4. [Chemical and nutritional characterization of amaranthus (Amaranthus cruentus)].
    Yánez E, Zacarías I, Granger D, Vásquez M, Estévez AM.
    Arch Latinoam Nutr; 1994 Mar; 44(1):57-62. PubMed ID: 7717808
    [Abstract] [Full Text] [Related]

  • 5. [Chemical composition and nutritive value of the protein of Amaranthus quintensis].
    Lúquez de Mucciarelli SI, Lucas de Arellano MA, Cid JA, García de Lúquez NA, Fernández S.
    Arch Latinoam Nutr; 1990 Mar; 40(1):69-74. PubMed ID: 2103717
    [Abstract] [Full Text] [Related]

  • 6. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep; 40(3):360-8. PubMed ID: 2134139
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.
    Aguilar EG, Albarracín Gde J, Uñates MA, Piola HD, Camiña JM, Escudero NL.
    Plant Foods Hum Nutr; 2015 Mar; 70(1):21-6. PubMed ID: 25501792
    [Abstract] [Full Text] [Related]

  • 8. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].
    Contreras López E, Jaimez Ordaz J, Porras Martínez G, Juárez Santillán LF, Villanueva Rodríguez JA.
    Arch Latinoam Nutr; 2010 Jun; 60(2):184-91. PubMed ID: 21427887
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K, Singh N, Kaur A, Rana JC.
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
    [Abstract] [Full Text] [Related]

  • 10. [Obtaining flour and a protein concentrate from seeds of the Helianthus annuus (sunflower) and its addition in cookies].
    Bourges H, Morales de León JC, Coria RH.
    Arch Latinoam Nutr; 1980 Dec; 30(4):564-79. PubMed ID: 7283630
    [Abstract] [Full Text] [Related]

  • 11. [Protein fraction distribution in milling and screened physical fractions of grain amaranth].
    Búcaro Segura ME, Bressani R.
    Arch Latinoam Nutr; 2002 Jun; 52(2):167-71. PubMed ID: 12184151
    [Abstract] [Full Text] [Related]

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  • 13. [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain].
    Rodas B, Bressani R.
    Arch Latinoam Nutr; 2009 Mar; 59(1):82-7. PubMed ID: 19480349
    [Abstract] [Full Text] [Related]

  • 14. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization.
    Tapia-Blácido DR, Sobral PJ, Menegalli FC.
    J Sci Food Agric; 2010 May; 90(7):1185-93. PubMed ID: 20394000
    [Abstract] [Full Text] [Related]

  • 15. [Desorption isotherms in amaranth flours].
    Alvarado JD, Toaza E, Coloma G.
    Arch Latinoam Nutr; 1990 Sep; 40(3):387-94. PubMed ID: 2134142
    [Abstract] [Full Text] [Related]

  • 16. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Sep; 83(1):67-73. PubMed ID: 25059059
    [Abstract] [Full Text] [Related]

  • 17. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
    Dyner L, Drago SR, Piñeiro A, Sánchez H, González R, Villaamil E, Valencia ME.
    Arch Latinoam Nutr; 2007 Mar; 57(1):69-77. PubMed ID: 17824202
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of antioxidant activity of amaranth (Amaranthus cruentus) grain and by-products (flour, popping, cereal).
    Paśko P, Bartoń H, Fołta M, Gwizdz J.
    Rocz Panstw Zakl Hig; 2007 Mar; 58(1):35-40. PubMed ID: 17711088
    [Abstract] [Full Text] [Related]

  • 19. Effect of industrial processing on the distribution of aflatoxins and zearalenone in corn-milling fractions.
    Brera C, Catano C, de Santis B, Debegnach F, de Giacomo M, Pannunzi E, Miraglia M.
    J Agric Food Chem; 2006 Jul 12; 54(14):5014-9. PubMed ID: 16819910
    [Abstract] [Full Text] [Related]

  • 20. [Evaluation of different levels of amaranth flour (vegetative parts), in substitution for alfalfa flour for growing rabbits].
    Alfaro MA, Ramírez R, Martínez A, Bressani R.
    Arch Latinoam Nutr; 1987 Mar 12; 37(1):174-85. PubMed ID: 3454616
    [Abstract] [Full Text] [Related]

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