Resultados de búsqueda - S*

  1. 9001
  2. 9002

    Characteristics of cases of fetal death in a public hospital in Peru: a descriptive study por Pantigoso Gutierrez, Digna Felicia, Oscátegui-Peña, Margarita Eli, Chafloque-Chavesta, Jhonny Jesus, Barja-Ore, John

    Publicado 2024
    “…Regarding maternal pathologies, 38% had urinary tract infection, 17,5% had preeclampsia without signs of safety and 2,9% had gestational diabetes. …”
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    Artículo
  3. 9003
  4. 9004
  5. 9005
  6. 9006
  7. 9007
  8. 9008
  9. 9009
  10. 9010
  11. 9011
  12. 9012
  13. 9013
  14. 9014
  15. 9015

    Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour por Chaquilla-Quilca, Guadalupe, Islas-Rubio, Alma Rosa, Vásquez-Lara, Francisco, Salcedo-Sucasaca, Lourdes, Silva Paz, Reynaldo Justino, Luna-Valdez, Jesús Guadalupe

    Publicado 2024
    “…This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA).Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour.Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%.A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed.At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly.In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread.Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties.Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.…”
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    Artículo
  16. 9016

    COVID-19 pandemic-related emotional, social, and medical concerns of Latino patients with cancer: Perspectives of mental health providers por Costas-Muñíz, Rosario, Montaña, Maria F., Ruda-Santolaria, Lourdes, Sanchez-Ramirez, José Carlos, Torres-Blasco, Normarie, Castro-Figueroa, Eida Maria, Esenarro Valencia, Loida, Galindo-Vázquez, Oscar, Bergerot, Cristiane Decat, Claros, Maria, Narang, Bharat, Finik, Jackie, Gany, Francesca M., Breitbart, William S.

    Publicado 2024
    “…Introduction: Latino people with cancer might face additional health, emotional, and socioeconomic burdens of the COVID-19 pandemic. Methods: This study included data from two waves of (independent) assessments with providers of mental health services to Latino/Hispanic people with cancer from the United States, Spain, and Latin America (first wave: May–July 2020; second wave: March–July 2021) who completed a cross-sectional online survey with open-ended and closed-ended questions, including concerns of people with cancer with/without COVID-19. …”
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  17. 9017
  18. 9018
  19. 9019
  20. 9020