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ENHANCING PROTEIN DIGESTIBILITY AND THE RELEASING OF RESISTANT BIOACTIVE PEPTIDES IN FAVA BEANS BY COMBINING PREPROCESSING TECHNIQUES AND EXTRUSION-COOKING
Vol.1, 2023 -166704 -
ENHANCING THE EXTRUSION PROCESS RESPONSES AND PHYSICAL AND TECHNO-FUNCTIONAL PROPERTIES OF FAVA BEAN PRODUCTS THROUGH PREPROCESSING
Vol.1, 2023 -168654 -
PERUVIAN FAVA BEANS FOR HEALTH AND FOOD INNOVATION: PHYSICOCHEMICAL, MORPHOLOGICAL, NUTRITIONAL, AND TECHNO-FUNCTIONAL CHARACTERIZATION
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Publications in other proceedings
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ICBC 2026
Fermentation and micronization modify the phenolic and antioxidant profiles of dark purple yam flours
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ICBC 2026
PHENOLIC ENRICHMENT AND ANTIOXIDANT POTENTIAL OF 3D-PRINTED GLUTEN-FREE SNACKS CONTAINING EXTRUDED PERUVIAN PURPLE MAIZE COB FLOUR
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SLACAN 2025
Sargassum filipendula SEAWEED FLOUR TO IMPROVE THE COMPOSITION AND DIGESTIBILITY OF GLUTEN-FREE BISCUITS
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CIPCA 2023
PRETREATMENT OF QUINOA PROTEIN BY HIGH-PRESSURE HOMOGENIZATION: EFFECT ON ENZYMATIC HYDROLYSIS AND ANTIHYPERTENSIVE PROPERTIES OF RELEASED PEPTIDES
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CIPCA 2023
HIGH PRESSURE-ASSISTED ENZYMATIC HYDROLYSIS POTENTIATES THE PRODUCTION OF QUINOA PROTEIN HYDROLYSATES WITH ACE-INHIBITORY ACTIVITY
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