Browsing by Autor "Annette Almgren"
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Item type: Item , Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa(Wiley, 2019) Vanesa Castro‐Alba; Claudia E. Lazarte; Daysi Perez‐Rea; Ann‐Sofie Sandberg; Nils‐Gunnar Carlsson; Annette Almgren; Björn Bergenståhl; Yvonne GranfeldtFermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.Item type: Item , Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate(Wiley, 2019) Vanesa Castro‐Alba; Claudia E. Lazarte; Daysi Perez‐Rea; Nils‐Gunnar Carlsson; Annette Almgren; Björn Bergenståhl; Yvonne GranfeldtFermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.Item type: Item , Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability(Elsevier BV, 2015) Claudia E. Lazarte; Nils‐Gunnar Carlsson; Annette Almgren; Ann‐Sofie Sandberg; Yvonne Granfeldt