Mostrando 10 resultados de: 33
Filtros aplicados
Publisher
European Food Research and Technology(4)
Journal of Cereal Science(4)
Cereal Chemistry(2)
Food Research International(2)
Journal of the Science of Food and Agriculture(2)
Área temáticas
Tecnología alimentaria(17)
Bioquímica(8)
Alimentación y bebidas(7)
Tecnología de las bebidas(4)
Ingeniería química(3)
Characterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusAn integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
ArticleAbstract: Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance,Palabras claves:Acceptability, CATA, Food texture, Gluten-free, Just-About-Right, Shelf lifeAutores:Aguiar E.V., Alencar N.M.M., Braga A.R.C., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopusApplication of Bifidobacterium strains to the breadmaking process
ArticleAbstract: The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicPalabras claves:Bifidobacterium, bread, Breadmaking process, Dough, Fermentation, LACTOBACILLUSAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusAmylase activities in insect (Aelia and Eurygaster)-damaged wheat
ArticleAbstract: The extent of modification of wheat amylase activities caused by Aelia and Eurygaster attack on wheaPalabras claves:Aelia and Eurygaster, Amylases, Bug-damaged wheat, Diastatic activity, Sem, starchAutores:Aja S., Cristina M. Rosell, Sadowska J.Fuentes:scopusDesign of novel biocatalysts by 'bioimprinting' during unfolding-refolding of fully dispersed covalently immobilized enzymes
Conference ObjectAbstract:Palabras claves:Autores:Blanco R.M., Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Soler G.Fuentes:scopusFunctionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusFungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes: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:scopusEvaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice
ArticleAbstract: The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. GrPalabras claves:By-products, Natural antimicrobials, Pbkp_redictive microbiological modelling, SurvivalAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Martínez A., Rodrigo D., Úbeda-Manzanaro M.Fuentes:scopusEvaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
ArticleAbstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless,Palabras claves:Amaranth species, Amaranthus Caudatus, Amaranthus Quitensis, Germinated flour, germination, Nutritional properties, Physicochemical propertiesAutores:Cristina M. Rosell, Fabiola Cornejo., Geovanna Novillo, Villacréz E.Fuentes:scopus