Mostrando 10 resultados de: 31
Filtros aplicados
Publisher
Food Hydrocolloids(5)
Journal of Food Engineering(4)
Carbohydrate Polymers(3)
Starch/Staerke(3)
International Journal of Biological Macromolecules(2)
Área temáticas
Tecnología alimentaria(17)
Bioquímica(7)
Ingeniería química(6)
Alimentación y bebidas(5)
Química analítica(4)
Área de conocimiento
Bioquímica(16)
Ciencia de los alimentos(10)
Ciencia agraria(3)
Microbiología(2)
Biomateriales(1)
Origen
scopus(31)
Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, 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:scopusAssessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusFunctional and rheological properties of protein enriched gluten free composite flours
ArticleAbstract: Protein enriched composite flours comprising rice flour and soybean and pea protein isolates were maPalabras claves:Functional properties, Microstructure, pea, proteins, rheology, Rice flour, soybean, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusFunctionality of porous starch obtained by amylase or amyloglucosidase treatments
ArticleAbstract: Porous starch is attracting very much attention for its absorption and shielding ability in many fooPalabras claves:corn starch, dsc, Enzymatic modification, Hydration properties, Hydrolysis kinetics, SemAutores:Błaszczak W., Cristina M. Rosell, Dura A.Fuentes:scopusEvaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusEffect of low pressures homogenization on the physico-chemical and functional properties of rice flour
ArticleAbstract: Research was conducted to explore the use of low pressure homogenization for extending functionalityPalabras claves:flour, functional, Homogenization pressures, Physico-chemical, Rheological properties, Rice, starch, Structural, thermalAutores:Benatallah L., Betoret E., Boulemkahel S., Cristina M. RosellFuentes:scopusEffect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusEffects of Additives and Technological Aids (Enzymes) on the Mixolab Curve
Book PartAbstract:Palabras claves:Autores:Cristina M. Rosell, Dubat A.Fuentes:scopusEffects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
ArticleAbstract: Reformulation of traditional food systems to introduce new ingbkp_redients may change their structurPalabras claves:Enzymatic modification, Soybean protein, starchAutores:Cristina M. Rosell, Ribotta P.D.Fuentes:scopus