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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusCombination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
ArticleAbstract: This research aims to vary functional properties of native and extruded wheat flours combining cycloPalabras claves:CGtase, Cyclodextrin, EXTRUSIÓN, Starch characteristics, Wheat flourAutores:Cristina M. Rosell, Dura A., Gómez M., Martínez M.M., Román L.Fuentes:scopusBread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusFrozen dough and partially baked bread: An update
ArticleAbstract: The bakery market is growing due to the development of new technologies related in freezing. In thisPalabras claves:Breadmaking, Frozen dough, Partially baked bread, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusFunctionality of different emulsifiers on the performance of breadmaking and wheat bread quality
ArticleAbstract: Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a gPalabras claves:Bread quality, Breadmaking, emulsifier, Proofing, Wheat doughAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Del Real S., Gómez M., Ronda F.Fuentes:scopusFunctionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
ArticleAbstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carrageePalabras claves:Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cakeAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.Fuentes:scopusGlucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
ArticleAbstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. GPalabras claves:Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flourAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.Fuentes:scopusEvaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusEffect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
ArticleAbstract: Rice flour is an interesting alternative for developing gluten free products, but its features do noPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal propertiesAutores:Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusEffect of Microwave Treatment on Physicochemical Properties of Maize Flour
ArticleAbstract: Relatively little work has been reported about flour changes during microwave irradiation. For thisPalabras claves:Maize flour, Microwave treatment, Moisture Content, Physicochemical propertiesAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopus