Cargando…

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rodríguez-Tadeo, Alejandra, del Hierro-Ochoa, Julio C., Moreno-Escamilla, Jesús O., Rodrigo-García, Joaquín, de la Rosa, Laura A., Alvarez-Parrilla, Emilio, López-Díaz, José A., Vidaña-Gaytán, María E., González-Valles, María N., Larqué-Saavedra, Alfonso, Martínez-Ruiz, Nina del Rocío
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394985/ https://www.ncbi.nlm.nih.gov/pubmed/34441541 http://dx.doi.org/10.3390/foods10081764

Ejemplares similares

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
por: Subiria-Cueto, Rodrigo, et al.
Publicado: (2019)

Brosimum alicastrum : a potentially valuable tropical forest resource
por: Pardo-Tejeda, Enrique
Publicado: (1980)

Propagación y manejo del ramon brosimum alicastrum sw. en vivero
por: Pensado Cadena, Myra Hortensia
Publicado: (1998)

Consolidated Bioprocess for Bioethanol Production from Raw Flour of Brosimum alicastrum Seeds Using the Native Strain of Trametes hirsuta Bm-2
por: Olguin-Maciel, Edgar, et al.
Publicado: (2019)

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods
por: Losoya-Sifuentes, Carolina, et al.
Publicado: (2023)

Optimization of the Ultrasound-Assisted Extraction of Phenolic Compounds from Brosimum alicastrum Leaves and the Evaluation of Their Radical-Scavenging Activity
por: Gullian Klanian, Mariel, et al.
Publicado: (2017)

Ramon Flour (Brosimum alicastrum Swartz) Ameliorates Hepatic Lipid Accumulation, Induction of AMPK Phosphorylation, and Expression of the Hepatic Antioxidant System in a High-Fat-Diet-Induced Obesity Mouse Model
por: Cu-Cañetas, Trinidad Eugenia, et al.
Publicado: (2023)

Notas ecológicas y etnobotanicas del Ojite Brosimum alicastrum Swartz ( Moraceae) en el Estado de Veracruz, México :
por: De La Cruz Hernández, Ausencio
Publicado: (1993)

Evaluación de los cambios nutricionales en los germinados de ramón (Brosimun alicastrum Sw.)
por: Senties Amezcua, Enia del Carmen
Publicado: (1986)

Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Brosimum alicastrum) Starch, and Quercetin
por: Pech-Cohuo, Soledad Cecilia, et al.
Publicado: (2022)

Fine Flour Bread
Publicado: (1875)

Effects of Stone-Made Flour Bread and Roller Flour Bread on the Soundness of the Teeth and Nutrition Generally
por: Read, Thomas G.
Publicado: (1913)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

Obtainment of pellets using the standardized liquid extract of Brosimum gaudichaudii Trécul (Moraceae)
por: Filho, Omar Paulino Silva, et al.
Publicado: (2015)

Technical aspects on production of fluid extract from Brosimum gaudichaudii Trécul roots
por: Martins, Frederico Severino, et al.
Publicado: (2015)

Controlling anthracnose by means of extracts, and their major constituents, from Brosimum rubescens Taub
por: Martinez, Janio, et al.
Publicado: (2019)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Sorghum Flour Application in Bread: Technological Challenges and Opportunities
por: Ari Akin, Pervin, et al.
Publicado: (2022)

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
por: Piga, Antonio, et al.
Publicado: (2021)

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
por: Beltrão Martins, Rita, et al.
Publicado: (2020)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
por: Fujii, Keiko, et al.
Publicado: (2023)

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
por: Ciudad-Mulero, María, et al.
Publicado: (2020)

Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread
por: Laignier, Fernanda, et al.
Publicado: (2021)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
por: Yu, Lilei, et al.
Publicado: (2013)

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
por: Sayed Ahmad, Bouchra, et al.
Publicado: (2018)

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
por: Almoraie, Noha M.
Publicado: (2019)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
por: Azizi, Saadat, et al.
Publicado: (2020)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread
por: Ayo-Omogie, Helen Nwakego, et al.
Publicado: (2023)

Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread
por: Spina, Alfio, et al.
Publicado: (2023)

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
por: Eduardo, Maria, et al.
Publicado: (2013)

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour
por: Gil, José Vicente, et al.
Publicado: (2021)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_aj223lkpsk1c2tt48rrkkplto2