Resultados totales (Incluyendo duplicados): 6
Encontrada(s) 1 página(s)
Encontrada(s) 1 página(s)
CORA.Repositori de Dades de Recerca
doi:10.34810/data121
Dataset. 2020
DIFFERENTIAL ACCUMULATION OF BIOACTIVE COMPOUNDS AS A RESULT TO POST‐ANTHESIS THERMAL STRESS IN FIELD‐GROWN BARLEY
- Martínez Subirà, Mariona
- Romero Fabregat, Mª Paz
- Moralejo Vidal, Mª Angeles
- Macià i Puig, Ma Alba
- Puig, Eva
- Savin, Roxana
- Romagosa Clariana, Ignacio
The data reported in the dataset refer to the final accumulation of grain weight, grain size, β-glucan, arabinoxylans, phenolic compounds and their antioxidant capacity in fully mature grains for four barley genotypes under two contrasting temperatures during two consecutive seasons.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data37
Dataset. 2021
BIOACTIVE COMPOSITION OF WHOLE FOOD BARLEYS GRAINS AND THEIR PERLING FRACTIONS
- Martínez Subirà, Mariona
- Romero Fabregat, Mª Paz
- Macià i Puig, Ma Alba
- Puig, Eva
- Romagosa Clariana, Ignacio
- Moralejo Vidal, Mª Angeles
The data reported in the dataset refer to the protein, ash, β-glucans, arabinoxylans, tocols, phenolic compounds contents and antioxidant capacity of whole grains of three food barley genotypes grown in Spain and seven pearling fractions from each genotype.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data47
Dataset. 2021
COMPARATIVE ANALYSES OF ALTERNATIVE BISCUITS MADE WITH PURPLE BARLEY FLOURS AND FRACTIONS
- Martínez Subirà, Mariona
- Romero Fabregat, Mª Paz
- Puig, Eva
- Macià i Puig, Ma Alba
- Romagosa Clariana, Ignacio
- Moralejo Vidal, Mª Angeles
The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data51
Dataset. 2021
ACCUMULATION OF BIOACTIVE COMPOUNDS IN FOOD BARLEY GRAINS UNDER TWO CONTRASTING TEMPERATURE
- Martínez Subirà, Mariona
- Moralejo Vidal, Mª Angeles
- Puig, Eva
- Romero Fabregat, Mª Paz
- Savin, Roxana
- Romagosa Clariana, Ignacio
The data reported in the dataset refers to accumulation of dry matter, β-glucans, arabinoxylans, phenolic compounds and antioxidant capacity in the course of grain filling for four barley genotypes under two contrasting temperatures.
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data778
Dataset. 2023
REPLICATION DATA FOR: PROTEIN HYDROLYSIS OF CAMELINA SATIVA MEALS: A STUDY OF MOLECULAR WEIGHT DISTRIBUTION AND EMULSIFYING PROPERTIES
- Sentís-Moré, Pau
- Ortega Olivé, Nàdia
- Robles Rodríguez, Iván
- Royo-Esnal, Aritz
- Romero Fabregat, Mª Paz
The data include the protein hydrolysates production results (weight yield, crude protein content, protein yield, total amino acids and amino acids yield), protein hydrolysates characterisation (molecular weight distribution, emulsifying capacity index and emulsion stability index).
Proyecto: //
CORA.Repositori de Dades de Recerca
doi:10.34810/data842
Dataset. 2023
MICROBIAL CONVERSION OF AGROINDUSTRIAL BY-PRODUCTS BY RHIZOPUS ORYZAE SOLID-STATE FERMENTATION: IMPACT ON PROTEIN QUALITY AND FUNCTIONALITY
- Romero Fabregat, Mª Paz
- Sentís-Moré, Pau
- Ortega Olivé, Nàdia
- Romero Giménez, Jordi
- Pino Rius, Antoni del
Includes the experimental resume of the effect of soli-state fermentation of different agroindustrial by-products by Rhizopus oryzae.
The data include the initial source, autoclaved source and fermented products results in production (crude protein content, protein yield, amino acids, total amino acids) and characterisation (antinutrients), protein fraction: characterisation (molecular weight distribution) functionality (emulsifying capacity index and emulsion stability index) and quality (in vitro protein digestibility, amino acid score and in vitro protein digestibility-corrected amino acid score).
Proyecto: //
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