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| Romero Baranzini, Ana Lourdes; Falcon Villa, Maria del Refugio; Barron Hoyos, Jesus Manuel; Silveira Gramont, Maria Isabel; Alfaro Rodriguez, Rosa Hayde. |
| Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory... |
| Tipo: Journal Article |
Palavras-chave: Chickpeas; Color; Instrumental methods; Sensory evaluation.; Agribusiness. |
| Ano: 2010 |
URL: http://purl.umn.edu/93569 |
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| Duarte, Patricia Rayas; Romero Baranzini, Ana Lourdes. |
| Dietary fiber has many health benefits, including positive impact on numerous chronic and life threatening diseases. Whole grain foods, legumes, fruits and vegetables are important sources of dietary fiber. In this article, the definitions of soluble and insoluble fiber, their mechanism of action and impact on health are discussed. Further, the characteristics and advantages of resistant starch, a high fiber product used by the food industry are outlined. There is a Dietary Reference Intake (DRI) for fiber in place for adults and children; it is recommended to cover that amount with natural food sources rather than in form of capsules. However, there are also natural high fiber supplements on the market; one of these food sources is Plantago psyllium,... |
| Tipo: Journal Article |
Palavras-chave: Dietary fiber; Soluble and insoluble fiber; Food sources of fiber; Recommended consumption; Fibra dietaria; Fibra soluble e insoluble; Fuentes de fibra; Recomendaciones alimentarias de fibra dietaria.; Food Consumption/Nutrition/Food Safety. |
| Ano: 2008 |
URL: http://purl.umn.edu/45841 |
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