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Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
ArticleAbstract: This research aims to vary functional properties of native and extruded wheat flours combining cycloPalabras claves:CGtase, Cyclodextrin, EXTRUSIÓN, Starch characteristics, Wheat flourAutores:Cristina M. Rosell, Dura A., Gómez M., Martínez M.M., Román L.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:scopusBakeries and confectioneries
Book PartAbstract: Currently, there is awareness about global pollution together with rising production costs and sometPalabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopusEffect of Microwave Treatment on Physicochemical Properties of Maize Flour
ArticleAbstract: Relatively little work has been reported about flour changes during microwave irradiation. For thisPalabras claves:Maize flour, Microwave treatment, Moisture Content, Physicochemical propertiesAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusEffect of damaged starch levels on flour-thermal behaviour and bread staling
ArticleAbstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the breaPalabras claves:Bread staling, damaged starch, Pasting properties, thermal behaviourAutores:Barrera G.N., Cristina M. Rosell, León A.E., Pérez G.T., Ribotta P.D.Fuentes:scopusEffect of freezing and frozen storage on the staling of part-baked bread
ArticleAbstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of brePalabras claves:aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, RetrogradationAutores:Bárcenas M.E., Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of frozen storage time on the bread crumb and aging of par-baked bread
ArticleAbstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtainePalabras claves:Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes: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:scopus