Relevant bibliographies by topics / Cocina (Gluten)

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Academic literature on the topic 'Cocina (Gluten)'

Author: Grafiati
Published: 25 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "Cocina (Gluten)"

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González Victoriano, L., J. P. Hernández Uribe, and N. Güemes Vera. "Chayotextle (sechium edule), posible ingrediente en la elaboración de los productos libres de gluten." Boletín de Ciencias Agropecuarias del ICAP 3, no. 5 (2017). http://dx.doi.org/10.29057/icap.v3i5.2065.

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El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra altamente arraigado a la cocina mexicana, el cual está ganando popularidad e importancia como cultivo alimenticio en todo el mundo. La importancia del tubérculo reside en su alto contenido de almidón, que es similar a la reportada para el tubérculo de papa, así como por su bajo contenido de gluten lo cual indica que el chayotextle podría ser considerado como una alta y novedosa fuente de almidón. Existen varios reportes referentes a modificar el contenido de gluten en masas, sin alterar las caracte
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2

Yang, Yu-Meng, Xin Fu, Feng-Jie Cui, Lei Sun, Xin-Yi Zan та Wen-Jing Sun. "Biochemical and structural characterization of a glucan synthase GFGLS2 from edible fungus Grifola frondosa to synthesize β-1, 3-glucan". Biotechnology for Biofuels and Bioproducts 16, № 1 (2023). http://dx.doi.org/10.1186/s13068-023-02380-6.

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Abstract Background Grifola frondosa is a Basidiomycete fungus belonging to the family of Grifolaceae and the order of Polyporales. β-Glucans are the main polymers in G. frondosa, playing a crucial role in the physiology and representing the healthy benefits for humans. The membrane-integrated β-1, 3-glucan synthase (GLS) is responsible for glucan synthesis, cell wall assembly, differentiation and growth of the edible fungi. However, the structural/catalytic characteristics and mechanisms of β-1, 3-glucan synthases in G. frondosa are still unknown due to their extremely complex structures with
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Vinces Pacheco, MgSc Héctor Leodey, and Valeria Esther Vera Vargas. Ing. Ind. "Emprendimiento Agroindustrial Sostenible de la Yuca para el Consumo humano en la provincia de Manabí." Revista Científica Sinapsis 1, no. 22 (2023). http://dx.doi.org/10.37117/s.v1i22.874.

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Este artículo se propone identificar, mediante investigación documental e investigación de campo, subproductos de procesamiento de yuca que puedan constituir emprendimientos locales. La yuca (Manihot esculenta) es uno de los cultivos que se cosecha en el campo manabita, producido por pequeños productores, generalmente para autoconsumo, principalmente en las regiones costeras y amazónicas. Consumido desde la época indígena prehispánica, ahora constituye una fuente de energía importante y barata. La yuca es una planta euforbiácea, cuyo fruto es una raíz tuberosa, cilíndrica y oblonga. La raíz es
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Books on the topic "Cocina (Gluten)"

1

1960-, Lee Steve, ed. Práctica y deliciosa!: Cocina sin gluten. Cute Ediciones, 2010.

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Perez, Montse Deza. Reposteria sin gluten: 100 recetas para celiacos y para no celiacos. Lectio Ediciones, 2013.

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Keith, Lierre. The vegetarian myth: Food, justice and sustainability. Flashpoint Press, 2009.

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Cocina sin gluten. Libros Cúpula, 2022.

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Cocina sin gluten. Libros Cúpula, 2022.

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Cocina sin gluten. SUSAETA, 2014.

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Ballarín, Mateo Sierra. Cocina vegetariana sin gluten. ANAYA MULTIMEDIA, 2019.

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8

VICKERY'S, PHIL. COCINA ESENCIAL SIN GLUTEN. EDICIONES OMEGA, S.A., 2016.

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VICKERY'S, PHIL. COCINA ESENCIAL SIN GLUTEN. EDICIONES OMEGA, S.A., 2016.

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10

Cuvello, Patrizia Guaiti Daniela;. La buena cocina sin gluten. Editorial De Vecchi, 2005.

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Conference papers on the topic "Cocina (Gluten)"

1

Moigradean, Diana, Mariana-Atena Poiana, Roxana-Diadora Gruiescu, Liana Maria Alda, and Despina Maria Bordean. "DEVELOPING OF INNOVATIVE VALUE-ADDED CHOCOLATE FORMULAS BY ROSEHIP AND CAROB POWDER INCORPORATION." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.18.

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The chocolate is one of the most popular foods all over the world, representing a highly nutritious source of energy. In this paper is proposed a way to improve the antioxidant function of chocolate by rosehip powder incorporation in the recipe. Additionally, a part of cocoa from its manufacturing recipe was replaced by carob powder. Rosehip powder brings along a high intake of vitamin C, B1, B2, K, carotenoids, pectin, carbohydrates, and also organic acids. Due to the high level of vitamin content, it is recommended the rosehips consumption in various forms. Carob flour has shown nutritional
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