Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

por Paucar-Menacho, Luz María, Simpalo-López, Wilson Daniel, Castillo-Martínez, Williams Esteward, Esquivel-Paredes, Lourdes Jossefyne, Martínez-Villaluenga, Cristina
Publicado 2022

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

por Paucar-Menacho, Luz María, Simpalo-López, Wilson Daniel, Castillo-Martínez, Williams Esteward, Esquivel-Paredes, Lourdes Jossefyne, Martínez-Villaluenga, Cristina
Publicado 2022

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

por Paucar-Menacho, Luz María, Castillo-Martínez, Williams Esteward, Simpalo-Lopez, Wilson Daniel, Verona-Ruiz, Anggie, Lavado-Cruz, Alicia, Martínez-Villaluenga, Cristina, Peñas, Elena, Frias, Juana, Schmiele, Marcio
Publicado 2022

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters

por Lima, Cristiane Teles, dos Santos, Tatiane Monteiro, Neves, Nathália de Andrade, Lavado-Cruz, Alicia, Paucar-Menacho, Luz Maria, Clerici, Maria Teresa Pedrosa Silva, Meza, Sílvia Letícia Rivero, Schmiele, Marcio
Publicado 2023

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

por Paucar-Menacho, Luz María, Schmiele, Marcio, Lavado-Cruz, Alicia Anais, Verona-Ruiz, Anggie Liseth, Mollá, Carmen, Peñas, Elena, Frias, Juana, Simpalo-Lopez, Wilson Daniel, Castillo-Martínez, Williams Esteward, Martínez-Villaluenga, Cristina
Publicado 2022