Page 58

Rev Nutr 43-4

387 Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación 10. Harikumar K.B. Aggarwal B.B. Resveratrol: a multitargeted agent for age-associated chronic diseases. Cell Cycle 2008; 7:1020-37. 11. Yeh C.C. You S.L. Chen C.J. Sung F.C. Peanut consumption and reduced risk of colorectal cancer in women: a prospective study in Taiwan. World J Gastroenterol. 2006; 12:222-7. 12. Udenigwe C.C. Ramprasath V.R. Aluko R. Jones P.J.H. Potential of resveratrol in anticancer and anti-inflamatory therapy. Nutr Riv 2008; 66:445-54. 13. Bishayee A. Cancer prevention and treatment with resveratrol: from rodent studies to clinical trials. Cancer Prev Res. 2009; 2:409-418. 14. Mukhopadhyay S. Panda P.K. Behera B. Das C.K. Hassan M.K. Das D.N. Sinha N. Bissoyi A. Pramanik K. Maiti T.K. Bhutia S.K. In vitro and in vivo antitumor effects of Peanut agglutinin through induction of apoptotic and autophagic cell death. Food Chem Toxicol. 2014; 64:369-77. 15. Joshi A.U. Liu C. Sathe S.K. Functional properties of select seed flours. LWT-Food Sci Technol. 2015; 60:325-331. 16. Choi I.-D. Phillips R.D. Resurreccion A.V.A. Consumerbased optimization of a third-generation product made from peanut and rice flour. J Food Sci. 2007; 72:S443–49. 17. Yadav D.N. Thakur N. Sunooj K.V. Effect of partially deoiled peanut meal flour (DPMF) on the nutritional, textural, organoleptic and physico chemical properties of biscuits. Food Nutr Sci. 2012; 3:471-6. 18. Yadav D.N. Thakur N. Sunooj K.V. Singh K.K. Effect of de-oiled peanut meal flour (DPMF) on the textural, organoleptic and physico chemical properties of bread. 2013; 20:1307-12. 19. Labuckas D.O. Maestri D.M. Perelló M. Martínez M.L. Lamarque A.L. Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chem. 2008; 107:607-12. 20. Association of Official Analytical Chemists. Official Methods of Analysis of the AOAC. 15th ed. Arlington. 1990. 21. Tang C-H. Functional properties and in vitro digestibility of buckwheat protein products: influence of processing. J Food Eng 2007; 82:568-76. 22. Lowry O.H. Rosebrough N.J. Farr A.L. Randall P.J. Protein measurement with the Folin phenol reagent. J Biol Chem. 1951; 193:265-275. 23. Bernardino-Nicanor A. Añón M.C. Scilingo A.A. Dávila- Ortíz G. Functional properties of guava seed glutelins. J Agr Food Chem. 2005; 53:3613-3617. 24. Pearce K.N. Kinsella J.E. Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agr Food Chem. 1978; 26:716-23. 25. Monteiro P.V. Prakash V. (). Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.). J Agr Food Chem. 1994; 42:274-8. 26. Maestri D.M. Labuckas D.O. Meriles J.M. Lamarque A.L. Zygadlo J.A. Guzmán C.A. Seed composition of soybean cultivars evaluated in different environmental regions. J Sci Food Agr. 1998; 77:494-8. 27. Maldonado E.M. Guzmán C.A. Contenido de algunos elementos y de cenizas totales en semillas de nueve cultivares de maní de la Provincia de Córdoba (Argentina), fYTON 1982; 42:185-9. 28. Tortosa Martorell E. (). Cereales Madrid, Alhambra S.A. ed.. Química Agrícola III: Alimentos 1979. p. 26-128). 29. Quaglia, G. Ciencia y Tecnología de la Panificación (2nd ed.) Acribia S.A. Ed. Zaragoza, España, 1991. 30. Yu L. Ahmedna M. Goktepe I. Peanut proteins concentrate: production and functional properties as affected by processing. Food Chem. 2007; 103:121-9. 31. Juliana K.R. Zhengxing C. Effect of processing methods on the physico-functional properties of peanut flour (Arachis hypogaea L.). Biotechnol. 2008; 7:168-74. 32. Joshi A.U. Liu C. Sathe S.K. Functional properties of select seed flours. LWT-Food Sci Technol 2015; 60: 325-331. 33. Association of Cereal Chemistry. Approved Methods of the American of ACC. 8th ed. American, St. Paul, M.N. 1983. 34. Mc Watters K.H. Cookie baking properties of defatted peanut, soybean, and field pea flours. Cereal Chem. 1978; 55:853-63. 35. Ranhotra G.S. Lee C. Gelroth J.A. Nutritional characteristics of high-protein cookies. J Agr Food Chem 1980; 28:507-9.


Rev Nutr 43-4
To see the actual publication please follow the link above