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A criterion for the selection of monophasic solvents for enzymatic synthesis
ArticleAbstract: Penicillin acylase can be used for the production of β-lactamic antibiotics which have a wide rangePalabras claves:Antibiotic, Enzyme stability, Equilibrium-controlled synthesis, Organic solvent selection, Penicillin acylaseAutores:Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Terreni M.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:scopusCoeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
ArticleAbstract: The aim of this work was to investigate coeliac consumers' expected acceptability and trust in commePalabras claves:Coeliac consumers, Expected acceptance, Eye-tracking, gluten-free bread, trustAutores:Badia-Olmos C., Carrillo E., Cristina M. Rosell, Laguna L., Puerta P., Tárrega A.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:scopusBean starch as ingredient for gluten-free bread
ArticleAbstract: Commercially available gluten-free breads are of low quality and have a rapid staling during storagePalabras claves:Autores:Cristina M. Rosell, Krupa-Kozak U., Sadowska J., Soral-ŚMietana M.Fuentes:scopusBenefits and Challenges in the Incorporation of Insects in Food Products
ReviewAbstract: Edible insects are being accepted by a growing number of consumers in recent years not only as a snaPalabras claves:bioactive compounds, consumer attitude, edible insect, food processing, food safetyAutores:Acosta-Estrada B.A., Cristina M. Rosell, Ibarra-Herrera C.C., Reyes A., Rodrigo D.Fuentes:scopusBread and its fortifiication: Nutrition and health benefiits
BookAbstract: Today, bread supplies over half of the caloric intake of the world’s population including a high proPalabras claves:Autores:Bajerska J., Cristina M. Rosell, El Sheikha A.F.Fuentes:scopus