Huella digital
Profundizar en los temas de investigación en los que Departamento de Nutrición está activo. Estas etiquetas de temas provienen de las obras de los integrantes de esta organización. Juntos, forma una huella digital única.
Agriculture & Biology
nixtamalization
dough
kombucha
pentosans
flour
tortillas
snacks
viscoelasticity
breads
wheat
testing
functional properties
starch
solubility
corn
quinoa flour
gliadin
seeds
pseudocereals
glucuronic acid
Chenopodium quinoa
stress relaxation
biscuits
beverages
lipids
gluten
viscosity
protein isolates
globulins
emulsifying
calcium
inulin
pericarp
digestible protein
plant proteins
cell biology
phenolic acids
glutenins
cassava
salt concentration
molecular genetics
proteins
endosperm
product quality
nutritive value
modulus of elasticity
extrusion
masa
particle size
wheat classes
physical properties
albumins
blood groups
baked goods
hepatoprotective effect
chemical composition
protein content
grain foods
metabolites
resistant starch
tea (beverage)
in vitro digestibility
cassava flour
nitrogen
water solubility
elasticity (mechanics)
chemical compounds
crude fiber
amylose
cookies
DNA
wood ash
small cereal grains
storage modulus
mutation
processing quality
functional foods
water
biosecurity
chemical constituents of plants
powders
laboratory techniques
sampling
pasting properties
blood
Gluconobacter
gelatinization
methodology
bread dough
Acetobacter
glucans
hardness
chocolate liquor
students
molecular biology
fermentation
water temperature
cooking
nucleic acids
fat substitutes
Medicine & Life Sciences
Flour
Zea mays
Bread
Tablets
Snacks
Starch
Chenopodium quinoa
Glucuronic Acid
Viscosity
Nutritional Status
Triticum
Solubility
Cicer
Endosperm
Beverages
Nutritive Value
Manihot
Synbiotics
Functional Food
Proteins
phenolic acid
Pectins
Prebiotics
Waist-Hip Ratio
Inulin
Gliadin
Particle Size
Salts
Calcium
Fats
Elastic Modulus
Alkaloids
Probiotics
Insurance Benefits
Pulmonary Tuberculosis
Nutrients
Population
Exercise Test
Gluconobacter
Free Radicals
Food
Tea
Bacteria
glutenin
Antioxidants
Fermentation
Health
Acetobacter
galacturonic acid
Water
Globulins
Hip
Tuberculosis
Colorectal Neoplasms
xylose-glucose
Type 2 Diabetes Mellitus
Phytochemicals
Amylose
Rhamnose
Arabinose
Elasticity
Intra-Abdominal Fat
Yeasts
Technology
Esterification
Lipids
Monosaccharides
Albumins
Mannose
Fourier Transform Infrared Spectroscopy
Galactose
Powders
Contraindications
Spectrum Analysis
Hardness
Quinolizidines
Equipment and Supplies
In Vitro Techniques
Calcium Compounds
Molecular Weight
Cooking
Immune System
Overweight
Weights and Measures
Cholesterol
Fat Substitutes
Dietary Supplements
Cacao
Nitrogen
Blood Pressure
Malnutrition
Coconut Oil
Industry
Chemical Compounds
Starch
Solubility
Chemical analysis
Extrusion
Tablets
Cooking
Fermentation
Water
Chemical properties
lime
Pectins
Anthocyanins
Metabolites
Scavenging
Bacteria
glutenin
Proteins
Viscosity
Effluents
Alkaloids
Phytochemicals
Structural properties
Particle size
Globulins
Amylose
Acetobacter
Impurities
Free Radicals
Health
Ultrasonics
Creep
galacturonic acid
cyanidin 3-O-glucoside
Albumins
xylose-glucose
Antioxidants
Viscoelasticity
Rhamnose
Tea
Esterification
Chemical compounds
Arabinose
Calcium
Beverages
Monosaccharides
Specifications
Immune system
Liver
Yeast
Mannose
Blood pressure
Molecular weight
Spectroscopy
Galactose
Ashes
pelargonidin-3-glucoside
Pollution
Quinolizidines
Wood
Salts
Industry
Moisture
Tissue
Elasticity
Lipids
Rheology
Acids
Chemical modification
Cholesterol
Elastic moduli
Microstructure
Nitrogen