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scopus(17)
Changes from dough to bread by digital image analysis
Conference ObjectAbstract: Breadmaking of gluten-free products is more complex than those of gluten-containing products and, foPalabras claves:bread, Breadmaking, Gluten-free, image analysisAutores:Cristina M. Rosell, Garzón R., Hernández A.Fuentes:scopusBroccoli leaf powder as an attractive by-product ingredient: 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: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: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:scopusFunctional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
ArticleAbstract: The search of proteins that could act as both structural agents and nutritional enhancers in glutenPalabras claves:bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusImproving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling
ArticleAbstract: Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarPalabras claves:bread, Carob flour, digestibility, Gluten-free, Jet milling, Particle sizeAutores:Cristina M. Rosell, Kara T., Mandala I., Ritzoulis C., Tsatsaragkou K.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:scopusImpact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
ArticleAbstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,Palabras claves:CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Gularte M.A.Fuentes:scopusThe nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
ArticleAbstract: Despite the importance of breads through the history, the wide range of options might lead to a choiPalabras claves:bread, Fibre, gluten-containing, Gluten-free, multigrain, wholegrainAutores:Boukid F., Cristina M. RosellFuentes:scopusTiger nut (Cyperus esculentus) as a functional ingredient in gluten-free extruded snacks
ArticleAbstract: Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, butPalabras claves:EXTRUSIÓN, Gluten-free, Rice flour, snacks, Tiger nutAutores:Alves P.L.d.S., Berrios J.D.J., Cristina M. Rosell, Gasparre N., Pan J.Fuentes:scopus