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A differential scanning calorimetry study of wheat proteins
ArticleAbstract: Thermal properties of wheat proteins were studied by differential scanning calorimetry (DSC). In ordPalabras claves:dsc, Gliadin, Gluten, glutenin, thermal properties, Wheat proteinAutores:Cristina M. Rosell, De Barber C.B., León A.E.Fuentes:scopusCharacterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusChemical Composition and Starch Digestibility of Different Gluten-free Breads
ArticleAbstract: The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakerPalabras claves:fibers, gluten-free bread, Nutrient composition, Starch digestibilityAutores:Cristina M. Rosell, Matos Segura M.E.Fuentes:scopusChemical Composition of Bakery Products
Book PartAbstract: Cereals have always occupied a preferential place in the food pyramid that gathers dietary guidelinePalabras claves:Autores:Cristina M. Rosell, Garzón R.Fuentes:scopusCombination 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:scopusComparison of porous starches obtained from different enzyme types and levels
ArticleAbstract: The objective was to compare the action of different hydrolases for producing porous corn starches.Palabras claves:Amyloglucosidase, Branching enzyme, CGtase, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusAssessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusAssessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusBakery Products Science and Technology: Second Edition
BookAbstract: Baking is a process that has been practiced for centuries, and bakery products range in complexity fPalabras claves:Autores:Cristina M. Rosell, De Leyn I., Hui Y.H., Pagani M.A., Selman J.D., Therdthai N., Zhou W.Fuentes:scopus