Steel C.J.
19
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2009 | 1 |
| 2010 | 1 |
| 2012 | 1 |
| 2013 | 1 |
| 2015 | 1 |
| 2017 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 3 |
| Ciencia de los alimentos | 3 |
| Ciencias Agrícolas | 1 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 6 |
| Alimentación y bebidas | 5 |
| Ecología | 1 |
| Textiles | 1 |
| Tecnología de las bebidas | 1 |
| Fisiología humana | 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 |
|---|---|
| Gabriela Vernaza | 4 |
| Chang Y.K. | 4 |
| Oliveira L.C. | 2 |
| Cristina M. Rosell | 2 |
| Schmiele M. | 1 |
| Paucar-Menacho L.M. | 1 |
| Fernandes M.d.S. | 1 |
| Sehn G.A.R. | 1 |
| Matsuura F.C.A.U. | 1 |
| Clerici M. | 1 |
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Publicaciones del autor
Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal
ArticleAbstract: This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrusPalabras claves:Breakfast cereals, EXTRUSIÓN, image analysis, Response Surface Methodology, Whole grainAutores:Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopusEvaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour
ArticleAbstract: Te aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PPalabras claves:Breakfast cereal, glycemic index, Passion fruit fiber, Thermoplastic extrusionAutores:Chang Y.K., Clerici M., Gabriela Vernaza, Steel C.J.Fuentes:scopusEffect of some extrusion variables on residual quantity of cyanogenic compounds in an organic breakfast cereal containing passion fruit fiber
ArticleAbstract: Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting sourcePalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Matsuura F.C.A.U., Steel C.J.Fuentes:scopusPhysical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
ArticleAbstract: Starch gelatinization is one of the most important transformations during the extrusion process. ThePalabras claves:Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starchAutores:Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopusBrazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopus