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Assessment 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: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: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:scopusAn approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusAn integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
ArticleAbstract: Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance,Palabras claves:Acceptability, CATA, Food texture, Gluten-free, Just-About-Right, Shelf lifeAutores:Aguiar E.V., Alencar N.M.M., Braga A.R.C., Capriles V.D., Cristina M. Rosell, Santos F.G.Fuentes:scopusContinuous in situ water activity control for organic phase biocatalysis in a packed bed hollow fiber reactor
ArticleAbstract: Packed bed hollow fiber membrane reactors were used to carry out organic phase biocatalysis at constPalabras claves:Biocatalysis, esterification, lipase, organic phase biocatalysis, water activityAutores:Cristina M. Rosell, Halling P.J., Vaidya A.M.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., Ramos F., Sanz Y.Fuentes:scopus