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scopus(11)
Thermal stabilization of probiotics by adsorption onto porous starches
ArticleAbstract: Industrial processing factors, such as temperature, compromise the viability of probiotic cells. ObjPalabras claves:Amylase, Amyloglucosidase, Enzymes, L. plantarum, porous starch, probiotics, Thermal stabilityAutores:Benavent-Gil Y., Cristina M. Rosell, Rodrigo D.Fuentes:scopusHigh pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality
ArticleAbstract: High-pressure processing (HPP) enhances food safety and shelf life by inactivating microorganisms anPalabras claves:By-product, fibers, food safety, Microbiology counts, Particle size, Peroxide content, Technological propertiesAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Rodrigo D.Fuentes:scopusUnlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties
ArticleAbstract: Rice bran (RB) is a by-product with limited application due to technological constraints. EnhancingPalabras claves:Carbohydrases, Hydration properties, Microstructure, protease, Thermal treatmentAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Rodrigo D.Fuentes:scopusRice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices
ArticleAbstract: The rheological, mechanical and structural properties of conventional and waxy rice starch-alginatePalabras claves:Alginate, Dysphagia food, High hydrostatic pressure, starchAutores:Cristina M. Rosell, Garzón R., María Benlloch-Tinoco, María Inés Valdez, Pedro Rivero-Ramos, Rodrigo D., Sanz T.Fuentes:scopusUnderstanding the marketed plant-based beverages: From ingredients technological function to their nutritional value
ArticleAbstract: Despite the market expansion of plant-based beverages (PBB) there is limited information about whatPalabras claves:Benchmarking, Drinks, food labelling, Ingredients, Non-dairy, nutritional compositionAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Rodrigo D.Fuentes:scopusUse of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae
ArticleAbstract: A chemical and microbiological characterization on Hermetia illucens larvae was carried out as wellPalabras claves:Autores:Cristina M. Rosell, Garzón R., Kashiri M., Marin C., Martínez A., Rodrigo D.Fuentes:scopusBenefits and Challenges in the Incorporation of Insects in Food Products
ReviewAbstract: Edible insects are being accepted by a growing number of consumers in recent years not only as a snaPalabras claves:Bioactive compounds, consumer attitude, edible insect, food processing, food safetyAutores:Acosta-Estrada B.A., Cristina M. Rosell, Ibarra-Herrera C.C., Reyes A., Rodrigo D.Fuentes:scopusEvaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice
ArticleAbstract: The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. GrPalabras claves:By-products, Natural antimicrobials, Pbkp_redictive microbiological modelling, Predictive microbiological modelling, SurvivalAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Martínez A., Rodrigo D., Úbeda-Manzanaro M.Fuentes:scopusFood classification report: The concept ‘ultra-processed’
ArticleAbstract: The world population grows with the tendency to concentrate in urban areas. Having food for everyonePalabras claves:Autores:Carretero C., Clotet R., Colomer Y., De Fernando G.G., Juana Frias, Mariné A., Martínez A., Oliag P.T., Periago M.J., Rodrigo D., Rodríguez M.Á.R., Rojas R.M., Salvador A., Vaqué L.G.Fuentes:scopusOptimization of no‐wait flowshop scheduling problem in bakery production with modified pso, neh and sa
ArticleAbstract: In bakery production, to perform a processing task there might be multiple alternative machines thatPalabras claves:Bakery industry, No‐wait flowshop, optimization, Production efficiencyAutores:Babor M., Cristina M. Rosell, Hitzmann B., Rodrigo D., Senge J.Fuentes:scopus