Publicaciones IATA
Nutritional and functional assessment of contribution of chia by-products as food ingredient in bakery products. Part II: bread quality, fibre adequate intake and inhibition of enzymes
M. Segura-Campos, E. Martínez-Leo, M.T. Fernández-Espinara, J.V. Gil, C.M. Haros IATA-CSIC,Universidad Autónoma de Yucatán, University of Valencia.
leer másNutritional and functional assessment of contribution of chia by-products as food ingredient in bakery products. Part I: nutrient composition and antioxidant activity-
M.T. Fernández-Espinara, J.V. Gil, M.Segura-Camposa, C.M. Haros. IATA-CSIC, University of Valencia, Universidad Autónoma de Yucatán (UADY)
leer másImmunonutritional influence of chia on the hepatic metabolic dysfunction
J.M. Laparra Llopisa y C.M. Haros. IATA,CSIC,IMDEA-Food.
leer másIn vitro glycaemic index and microstructure analysis of bakery products with chia
L. Muñoz Loreto de Universidad Central de Chile, Santiago de Chile, Chile. C.M. Haros de Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain;
leer másThe impact of different agroecological conditions on the nutritional composition of quinoa seeds
María Reguera, Carlos Manuel Conesa, Alejandro Gil-Gómez,Claudia Mónika Haros, Miguel Ángel Pérez-Casas, Vilbett Briones-Labarca, Luis Bolaños, Ildefonso Bonilla, Rodrigo Álvarez, Katherine Pinto, Ángel Mujica and Luisa Bascuñán-Godoy.
leer másInclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake
José Moisés Laparra & Monika Haros.
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