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Enantioselective recognition of the phenacetyl moiety in the Pen G acylase catalysed hydrolysis of phenylacetate esters
ArticleAbstract: Penicillin G acylase from E. coli (B.C. 3.5.1.11) immobilized on Eupergit C enantioselectively recogPalabras claves:Hydrolysis, Kinetic resolution, Penicillin acylase, β-Lactams.Autores:Cristina M. Rosell, Fuganti C., Servi S., Tagliani A., Terreni M.Fuentes:scopusEnzymatic Manipulation of Gluten-Free Breads
Book PartAbstract:Palabras claves:Enzymes - dough structuring agents, fresh bread quality improvers, shelf life extension, Enzymes as technological aids in food process technology, Enzymes for improving gluten-free dough structure, Enzymes in extending gluten-free bread shelf life, Glucose oxidase as structuring agent in gluten-free bread production, Gluten-free breads and enzymatic manipulation, Gluten-free products and enzyme use - scarcely explored, Laccase (p-diphenol oxygen oxidoreductase) - another oxidative enzyme, Reactions catalyzed by transglutaminase, Transglutaminase in gluten-free bread productionAutores:Cristina M. RosellFuentes:scopusEnzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles
ArticleAbstract: Enzymatically modified starches have been widely used in food applications to develop new products,Palabras claves:corn starch, Digestion, Enzymatic modification, Fermentation, Short-chain fatty acidsAutores:Cristina M. Rosell, Dura A., Rose D.J.Fuentes:scopusEnzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
ArticleAbstract: The interactions between starch and proteins during processing influence pasting and rheological proPalabras claves:Cassava starch, corn starch, Enzymes, Gels, Pea proteinsAutores:Colombo A., Cristina M. Rosell, Ribotta P.D.Fuentes:scopusEnzymes in baking
Book PartAbstract: Breadmaking is based in several fundamental complex processes of physical, chemical and biochemicalPalabras claves:Autores:Cristina M. Rosell, Dura A.Fuentes:scopusEstablishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ArticleAbstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched prPalabras claves:Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flourAutores:Cristina M. Rosell, Matos M.E., Sanz T.Fuentes:scopusExploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
ArticleAbstract: Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as aPalabras claves:Cormels, corms, Functional properties, starch microstructure, Xanthosoma sagittifoliumAutores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Garzón R.Fuentes:scopusExploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
ArticleAbstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availabPalabras claves:Arabinoxylans, bread, Gluten free, Rice flour, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusFacile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents
ArticleAbstract: A method to generate a highly hydrophilic nano-environment surrounding immobilized enzymes [penicillPalabras claves:Artificial nano-environments, Dextrans, Enzymes in organic media, Immobilized enzymes, Solid-phase modification of proteins, Stabilization of enzymesAutores:Caanan-Haden L., Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Rodes L.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:scopus