Mostrando 10 resultados de: 11
Filtros aplicados
Publisher
LWT(3)
Food and Bioprocess Technology(2)
Bakery Products Science and Technology: Second Edition(1)
European Food Research and Technology(1)
Food Chemistry(1)
Área temáticas
Tecnología alimentaria(8)
Bioquímica(1)
Salud y seguridad personal(1)
Tecnología de las bebidas(1)
Temas específicos de la historia natural de las plantas(1)
Origen
scopus(11)
Frozen 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: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 different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusEffect of water content and flour particle size on gluten-free bread quality and digestibility
ArticleAbstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten fPalabras claves:gluten-free bread, Particle size, Starch digestibility, water contentAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopusImpact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
ArticleAbstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,Palabras claves:CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Gularte M.A.Fuentes:scopusModification of wheat flour functionality and digestibility through different extrusion conditions
ArticleAbstract: Continuous innovation in foodstuff and their higher quality requirements force food industry to lookPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Pasting properties, thermal properties, Wheat flourAutores:Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusModulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
ArticleAbstract: The association of diabetes on celiac disease together with the high glycemic index of gluten-free bPalabras claves:Egg white protein, glycemic index, maize, Pea proteinAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Sahagún M.Fuentes:scopusRice
Book PartAbstract: Rice is one of the most consumed cereals, mainly eaten as milled rice. Various value-added rice prodPalabras claves:Biscuits, bread, Cakes, Cookies, flour, processing, Quality, Rice, Rice flour specialtiesAutores:Cristina M. Rosell, Gómez M.Fuentes:scopus