- Whole grain cereals: functional components and health benefitsRafael Borneo
Cátedra Química Aplicada, Facultad Ciencias Exactas Físicas y Naturales, Universidad Nacional de Cordoba, Cordoba, Argentina
Food Funct 3:110-9. 2012..The knowledge derived from the functional properties of the different chemical components present in whole grains will aid in the formulation and development of new food products with health enhancing characteristics...
- Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulationsRafael Borneo
Ministerio de Ciencia y Tecnologia, Alvarez de Arenales 230, B Juniors X5004AAP, Cordoba, Argentina
J Am Diet Assoc 110:946-9. 2010..Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics...