Documentos de Moreira R. | REDI

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Mostrando 9 resultados de: 9

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Carbohydrate Polymers(1)

Food Bioscience(1)

Food Hydrocolloids(1)

Food and Function(1)

Área temáticas

Tecnología alimentaria(9)

Ingeniería química(2)

Instrumentos de precisión y otros dispositivos(1)

Microorganismos, hongos y algas(1)

Área de conocimiento

Ciencia de los alimentos(5)

Biotecnología(2)

Ciencia de materiales(2)

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Palabras Claves

in vitro digestion(3)

Carbohydrates(2)

Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions

Abstract: Aqueous extracts from Ascophyllum nodosum brown edible seaweeds were obtained after continuous ultra

Palabras claves:

antioxidant, Box-Behnken design, Carbohydrates, extraction, Phaeophyceae, Polyphenols, Sonication, Uronic acids

Barcala M., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.

Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

Abstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginat

Palabras claves:

Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Abstract: Viscosity is an important rheological property, which may have impact on the glycemic response of st

Palabras claves:

In vitro digestibility, Microstructure, modelling, Starch content

Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.

In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Abstract: Starch performance along digestion is becoming of utmost importance owing to the extensive presence

Palabras claves:

cereals, First-order kinetics, in vitro digestion, pulses, Starch gel, Tubers

Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Moreira R.

In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds

Abstract: Abstract: Seaweeds are gaining importance due to their antidiabetic characteristics. This study inve

Palabras claves:

1 H-NMR, gelled starch, HPLC, Wheat, α-amylase, α-Glucosidase

Aleixandre A., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.

Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

Abstract: The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn st

Palabras claves:

ABTS, Adsorption, antioxidant activities, Carbohydrates, Dpph, FRAP

Aleixandre A., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Abstract: Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose rele

Palabras claves:

in vitro digestion, kinetics, Modeling, rapid visco analyzers, rheometers

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Abstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is a

Palabras claves:

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

Abstract: The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellul

Palabras claves:

average viscosimetric weight, creep and recovery, gelatinization, Intrinsic viscosity, Viscoelasticity

Cristina M. Rosell, Montes L., Moreira R.