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Bread: 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: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:scopusEvaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusEffect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusEffect of ground corn steeping on starch properties
ArticleAbstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C iPalabras claves:Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal propertiesAutores:Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.Fuentes:scopusEffect of low pressures homogenization on the physico-chemical and functional properties of rice flour
ArticleAbstract: Research was conducted to explore the use of low pressure homogenization for extending functionalityPalabras claves:flour, functional, Homogenization pressures, Physico-chemical, Rheological properties, Rice, starch, Structural, thermalAutores:Benatallah L., Betoret E., Boulemkahel S., Cristina M. RosellFuentes:scopusEffect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact
ArticleAbstract: The aim of this work was to determine the physicochemical and functional properties of a Brassica naPalabras claves:Antiradical activity, fractionation, maize, PHENOLIC COMPOUNDS, Rice, starch, Vegetable powderAutores:Betoret E., Cristina M. RosellFuentes:scopusEffects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
ArticleAbstract: Reformulation of traditional food systems to introduce new ingbkp_redients may change their structurPalabras claves:Enzymatic modification, Soybean protein, starchAutores:Cristina M. Rosell, Ribotta P.D.Fuentes:scopusModification of pasting properties of wheat starch by cyclodextrin glycosyltransferase
ArticleAbstract: The effect of cyclodextrin glycosyltransferase (CGTase) on wheat starch functionality was assessed bPalabras claves:Amylose-lipid complex, CGtase, cyclodextrins, FUNCTIONALITY, Pasting properties, starchAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusPhysical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
ArticleAbstract: Starch gelatinization is one of the most important transformations during the extrusion process. ThePalabras claves:Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starchAutores:Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopus