Fingerprint Dive into the research topics where Departamento de Nutrición is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.

Agriculture & Biology

nixtamalization
dough
pentosans
flour
wheat
tortillas
viscoelasticity
snacks
testing
starch
functional properties
breads
seeds
solubility
corn
quinoa flour
gliadin
stress relaxation
Chenopodium quinoa
viscosity
biscuits
gluten
protein isolates
globulins
inulin
calcium
emulsifying
lipids
plant proteins
pericarp
digestible protein
proteins
phenolic acids
salt concentration
cassava
modulus of elasticity
extrusion
glutenins
product quality
nutritive value
endosperm
mechanical properties
particle size
masa
physical properties
wheat classes
albumins
Triticum aestivum
chemical composition
baked goods
protein content
metabolites
grain foods
resistant starch
chemical compounds
in vitro digestibility
water solubility
elasticity (mechanics)
nitrogen
hardness
crude fiber
amylose
cookies
storage modulus
wood ash
powders
functional foods
Gluconobacter
water
pasting properties
Acetobacter
glucans
tea (beverage)
gelatinization
small cereal grains
bread dough
methodology
glucuronic acid
microstructure
chocolate liquor
handling machinery
cooking
fat substitutes
energy
coconut milk
food grains
gelling properties
water temperature
condition factor
mozzarella cheese
amaranth grain
researchers
pollution
digestibility
wheat flour
heat
sampling
wheat protein
compliance
coconut oil

Medicine & Life Sciences

Flour
Tablets
Zea mays
Bread
Snacks
Starch
Nutritional Status
Chenopodium quinoa
Viscosity
Solubility
Food
Proteins
Synbiotics
Functional Food
Triticum
Cicer
Nutritive Value
Prebiotics
Manihot
Endosperm
Inulin
Gliadin
Calcium
Fats
Particle Size
Probiotics
Elastic Modulus
Insurance Benefits
Salts
Exercise Test
Pulmonary Tuberculosis
Alkaloids
Health
Type 2 Diabetes Mellitus
Antioxidants
Free Radicals
Colorectal Neoplasms
Gluconobacter
Tuberculosis
Globulins
Acetobacter
Water
Elasticity
Technology
Bacteria
Lipids
Rhamnose
Albumins
Glucuronic Acid
Arabinose
Monosaccharides
Esterification
Population
Amylose
Beverages
Tea
Fourier Transform Infrared Spectroscopy
Mannose
Galactose
Research
Powders
Fermentation
Hardness
Immune System
Spectrum Analysis
Calcium Compounds
Quinolizidines
Yeasts
Weights and Measures
Molecular Weight
Cholesterol
Cooking
Phytochemicals
Dietary Supplements
Blood Pressure
Equipment and Supplies
Fat Substitutes
Malnutrition
Liver
Industry
Oxidative Stress
Nitrogen
Therapeutics
Micronutrients
Cross-Sectional Studies
Cacao

Chemical Compounds

Starch
Tablets
Extrusion
Gliadin
Solubility
Cytology
Proteins
Cooking
Anthocyanins
Scavenging
Metabolites
Viscosity
Alkaloids
Globulins
Free Radicals
Structural properties
Processing
Particle size
Bacteria
Creep
Chemical analysis
Albumins
Water
Antioxidants
Ultrasonics
Acetobacter
Health
Viscoelasticity
Rhamnose
Glucuronic Acid
Arabinose
Chemical compounds
Beverages
Monosaccharides
Immune system
Blood pressure
Esterification
Mannose
Blood Group Antigens
Ashes
Macromolecules
Galactose
Liver
Yeast
Fermentation
Amylose
DNA
Lipids
Blood
Quinolizidines
Elasticity
Molecular weight
Cholesterol
Phytochemicals
Spectroscopy
Calcium
Molecular biology
Molecules
Moisture
Effluents
Chemical modification
Nitrogen
Cell membranes