Documentos de Gómez M. | REDI

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Filtros aplicados

Objetivos de Desarrollo Sostenible: "ODS 3: Salud y bienestar"

Subtipo de publicación

Publisher

Food Chemistry(2)

Food and Bioprocess Technology(2)

Journal of Food Engineering(2)

Bakery Products Science and Technology: Second Edition(1)

Área temáticas

Tecnología alimentaria(11)

Alimentación y bebidas(10)

Fisiología y materias afines(1)

Química física(1)

Área de conocimiento

Ciencia de los alimentos(8)

Ciencia agraria(4)

Ciencia de materiales(1)

Objetivos de Desarrollo Sostenible

ODS 12: Producción y consumo responsables(14)

ODS 2: Hambre cero(14)

Año de Publicación

Origen

Palabras Claves

Bread quality(3)

Particle size(3)

Cake quality(2)

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Abstract: Rice flour is an interesting alternative for developing gluten free products, but its features do no

Palabras claves:

enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal properties

Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.

Effect of different fibers on batter and gluten-free layer cake properties

Abstract: The effect of different fibers, added individually or in combination, to improve the functional prop

Palabras claves:

Cakes, fibers, Gluten free, Rice flour, starch

Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.

Effect of water content and flour particle size on gluten-free bread quality and digestibility

Abstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten f

Palabras claves:

gluten-free bread, Particle size, Starch digestibility, water content

Cristina M. Rosell, De La Hera E., Gómez M.

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Abstract: Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a g

Palabras claves:

Bread quality, Breadmaking, emulsifier, Proofing, Wheat dough

Blanco C.A., Caballero. P.A., Cristina M. Rosell, Del Real S., Gómez M., Ronda F.

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Abstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carragee

Palabras claves:

Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cake

Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Abstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. G

Palabras claves:

Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flour

Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Abstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-c

Palabras claves:

Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flour

Caballero. P.A., Cristina M. Rosell, Gómez M.

Evaluation of starch-protein interactions as a function of pH

Abstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. How

Palabras claves:

Pasting properties, Ph, proteins, starch, texture

Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Abstract: 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 hydrolysis

Cristina M. Rosell, Gómez M., Gularte M.A.

Studies on cake quality made of wheat-chickpea flour blends

Abstract: Legume flours, due to their amino acid composition and fibre content are ideal ingredients for impro

Palabras claves:

Cake quality, Chickpea, Composite flours, Staling, Texture properties

Cristina M. Rosell, Fernández E., Gómez M., Oliete B., Pando V.