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Combination 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:scopusAssessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusBenefits and Challenges in the Incorporation of Insects in Food Products
ReviewAbstract: Edible insects are being accepted by a growing number of consumers in recent years not only as a snaPalabras claves:bioactive compounds, consumer attitude, edible insect, food processing, food safetyAutores:Acosta-Estrada B.A., Cristina M. Rosell, Ibarra-Herrera C.C., Reyes A., Rodrigo D.Fuentes:scopusBreadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads
ArticleAbstract: The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoaPalabras claves:Bread quality, Cocoa shell soluble dietary fiber, inulin, StalingAutores:Collar C., Cristina M. Rosell, Moulay L., Muguerza B.Fuentes:scopusBroccoli leaf powder as an attractive by-product ingbkp_redient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake
ArticleAbstract: Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive componentsPalabras claves:Batter behaviour, broccoli, By-product, cake/confectionary product, Gluten-free, Sensory quality, Technological propertiesAutores:Anders A., Cristina M. Rosell, Drabińska N., Fadda C., Jeliński T., Krupa-Kozak U., Ostaszyk A.Fuentes:scopusDevelopment of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
ArticleAbstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as glutenPalabras claves:bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic indexAutores:Benavent-Gil Y., Calle J., Cristina M. RosellFuentes:scopusDevelopment of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour
ArticleAbstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and mPalabras claves:crumb texture, faba bean flour, Particle size, Porosity, powder blends, ProofingAutores:Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.Fuentes:scopusCereals for developing gluten-free products and analytical tools for gluten detection
ReviewAbstract: Recently, gluten free foods have attracted much research interest motivated by the increasing marketPalabras claves:Analytical tools, Breeding, Gluten free cereals, ProlaminsAutores:Barro F., Cristina M. Rosell, Mena M., Sousa C.Fuentes:scopusGerminated, toasted and cooked chickpea as ingbkp_redients for breadmaking
ArticleAbstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on tPalabras claves:chemical composition, Chickpea, Gluten free bread, In vitro protein digestibility, MIXOLAB, processingAutores:Cristina M. Rosell, Garzón R., Ouazib M., Zaidi F.Fuentes:scopusExtending shelf life of chapatti by partial baking and frozen storage
ArticleAbstract: The effect of conventional and partial baking and storage at two different temperatures (ambient andPalabras claves:Chapatti, Extensibility, Partial baking, Retrogradation, StalingAutores:Cristina M. Rosell, Gujral H.S., Singh G.Fuentes:scopus