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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:scopusChemical Composition and Starch Digestibility of Different Gluten-free Breads
ArticleAbstract: The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakerPalabras claves:fibers, gluten-free bread, Nutrient composition, Starch digestibilityAutores:Cristina M. Rosell, Matos Segura M.E.Fuentes:scopusChemical Composition of Bakery Products
Book PartAbstract: Cereals have always occupied a preferential place in the food pyramid that gathers dietary guidelinePalabras claves:Autores:Cristina M. Rosell, Garzón R.Fuentes:scopusCombined effect of different antistaling agents on the pasting properties of wheat flour
ArticleAbstract: The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flourPalabras claves:flour, hydrocolloids, Viscograph, Wheat, α-amylaseAutores:Cristina M. Rosell, De Barber C.B., Rojas J.A.Fuentes:scopusComparison of porous starches obtained from different enzyme types and levels
ArticleAbstract: The objective was to compare the action of different hydrolases for producing porous corn starches.Palabras claves:Amyloglucosidase, Branching enzyme, CGtase, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusBakery Products Science and Technology: Second Edition
BookAbstract: Baking is a process that has been practiced for centuries, and bakery products range in complexity fPalabras claves:Autores:Cristina M. Rosell, De Leyn I., Hui Y.H., Pagani M.A., Selman J.D., Therdthai N., Zhou W.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:scopusBread fortification
Book PartAbstract: Malnutrition, unbalanced diet, special nutrient requirement at specific life periods or some gastroiPalabras claves:bread, enrichment, Fortification, minerals, Nutrients, vitaminsAutores:Cristina M. RosellFuentes:scopusBread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusBread: Chemistry of Baking
Book PartAbstract: Numerous biochemical changes occur along breadmaking, which have direct consequences on the sensoryPalabras claves:Baking, bread, Chemistry, Denaturation, Dough, Hydrolysis, lactic acid bacteria, Mixing, Proofing, proteins, starch, YeastAutores:Cristina M. RosellFuentes:scopus