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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: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: 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:scopusBreadmaking performance of protein enriched, gluten-free breads
ArticleAbstract: Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hydPalabras claves:bread, Gluten free, Hydroxypropylmethylcellulose, Rice Xour, Soybean proteins, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusAcorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
ArticleAbstract: Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and healthPalabras claves:acidity, antioxidant, bread, PHENOLIC COMPOUNDS, Starch hydrolysisAutores:Barros A.I.R.N.A., Beltrão Martins R., Cristina M. Rosell, Garzón R., Peres J.A., Raymundo A.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:scopusDesign of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
ArticleAbstract: Bread quality index was established using the instrumental analysis of bread parameters that influenPalabras claves:Bake off technology, bread, Freezing process, Quality index, textureAutores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Gabric D., Le-Bail A., Novotni D., Skevin D.Fuentes:scopusEffect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index
ArticleAbstract: The growing interest in controlling the glycemic index of starchy-rich food has encouraged researchPalabras claves:Bolus particle size, bread, glycemic index, Matrix structure, Oral digestionAutores:Aleixandre A., Benavent-Gil Y., Cristina M. RosellFuentes:scopusEffect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes:scopusDiversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
ArticleAbstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessingPalabras claves:bread, flour, gluten-free bread, maize, rheologyAutores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopus