Hernando I.
15
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2007 | 1 |
| 2011 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2015 | 1 |
| 2018 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 4 |
| Ciencia de los alimentos | 3 |
| Ciencia de materiales | 2 |
| Microestructura | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Alimentación y bebidas | 4 |
| Tecnología de las bebidas | 2 |
| Bioquímica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 6 |
| Altamirano-Fortoul R. | 4 |
| Hernández-Muñoz P. | 1 |
| Bonet A. | 1 |
| Pérez-Munuera I. | 1 |
| Llorca E. | 1 |
| Garzón R. | 1 |
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Publicaciones del autor
Influence of Amyloglucosidase in Bread Crust Properties
ArticleAbstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of bPalabras claves:Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusTexture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
ArticleAbstract: The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechaniPalabras claves:bread, Crust texture, Microstructure, Moisture Content, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
ArticleAbstract: The aim of this study was to understand the action of different additives on the crust properties usPalabras claves:Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeabilityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., Hernando I.Fuentes:scopusUnderstanding the effect of emulsifiers on bread aeration during breadmaking
ArticleAbstract: BACKGROUND: Much research has been done to explain the action of emulsifiers during breadmaking, butPalabras claves:bread, bubble, Crumb, dough aeration, emulsifier, image analysisAutores:Cristina M. Rosell, Garzón R., Hernando I., Llorca E.Fuentes:scopus