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Bakery Products Science and Technology: Second Edition(1)
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Flour and Breads and Their Fortification in Health and Disease Prevention(1)
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Breadmaking technology meeting consumer drivers for healthy breads
Conference ObjectAbstract: Consumer trends drive the food systems trends including retail food marketplace, food processing/manPalabras claves:Bread formulations, Breadmaking technologies, QualityAutores:Cristina M. RosellFuentes:scopusFrozen dough and partially baked bread: An update
ArticleAbstract: The bakery market is growing due to the development of new technologies related in freezing. In thisPalabras claves:Breadmaking, Frozen dough, Partially baked bread, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusImprovement of flour quality through carbohydrases treatment during wheat tempering
ArticleAbstract: Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempePalabras claves:Bread-making, Carbohydrases, Dough, Enzymes, Fresh bread, Quality, Tempering, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusInfluence of germination time of brown rice in relation to flour and gluten free bread quality
ArticleAbstract: The effect of germination time on physicochemical characteristics of brown rice flour and its effectPalabras claves:Germinated brown rice, Gluten free bread, QualityAutores:Cristina M. Rosell, Fabiola Cornejo.Fuentes:scopusInfluence of hydrocolloids on dough rheology and bread quality
ArticleAbstract: The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylPalabras claves:Baking, bread, Dough, hydrocolloids, Quality, rheology, Wheat flourAutores:Benedito De Barber C., Cristina M. Rosell, Rojas J.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: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:scopusImpact of fibers on physical characteristics of fresh and staled bake off bread
ArticleAbstract: The technological functionality of different fibers (high methylated ester pectin, resistant starch,Palabras claves:Breadmaking, Partially baked, Quality, StalingAutores:Cristina M. Rosell, Santos E.Fuentes:scopusThe effect of different commercial sourdoughs on the quality of gluten free breads
Conference ObjectAbstract: The search for solutions to alleviate technological and nutritional defects in gluten free (GF) breaPalabras claves:bread, Gluten free, Quality, Sourdough, StalingAutores:Benavent-Gil Y., Cristina M. Rosell, Yepez-Guerrero C.Fuentes:scopusTrends in science of doughs and bread quality
Book PartAbstract: Traditionally, bread has been a staple food worldwide, but in the last decade, global societal and ePalabras claves:Biochemical changes, bread, Bread-making, Dough, HEALTH, nutrition, QualityAutores:Cristina M. RosellFuentes:scopus