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European Food Research and Technology(1)
Foods(1)
Nutrients(1)
Reference Series in Phytochemistry(1)
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Ciencia de los alimentos(1)
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scopus(4)
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
ArticleAbstract: The fortification of gluten-free bread containing inulin with different organic and non-organic calcPalabras claves:calcium, Dough consistency, gluten-free bread, inulin, Sensory quality, Technological propertiesAutores:Altamirano-Fortoul R., Cristina M. Rosell, Krupa-Kozak U., Wronkowska M.Fuentes:scopusApplication of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread
ArticleAbstract: Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological propertiesPalabras claves:celiac disease, Dairy proteins, Dough consistency, gluten-free bread, Nutritional value, Technological propertiesAutores:Bączek N., Cristina M. Rosell, Krupa-Kozak U.Fuentes:scopusHigh-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives
ArticleAbstract: Due to its structural and organoleptic functions, sucrose is one of the primary ingbkp_redients of mPalabras claves:CAKE, celiac disease, Clean label, Dietary Fibre, obesity, Sensory quality, Sucrose replacement, Texture profileAutores:Cristina M. Rosell, Drabińska N., Jeliński T., Krupa-Kozak U., Piłat B., Starowicz M., Szmatowicz B.Fuentes:scopusInulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
Book PartAbstract: The increasing demand on a high-quality gluten-free (GF) products and an increasing prevalence of GFPalabras claves:Fructooligosaccharides, Gluten-free diet, Gluten-free products, inulin, Inulin-type fructans, prebioticAutores:Cristina M. Rosell, Drabińska N., Krupa-Kozak U.Fuentes:scopus