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High-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives
ArticleAbstract: Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of manyPalabras claves:CAKE, celiac disease, Clean label, Dietary Fibre, obesity, Sensory quality, Sucrose replacement, Texture profileAutores:Cristina M. Rosell, Drabińska N., Jeliński T., Krupa-Kozak U., Piłat B., Starowicz M., Szmatowicz B.Fuentes:scopusEnantioselective recognition of the phenacetyl moiety in the Pen G acylase catalysed hydrolysis of phenylacetate esters
ArticleAbstract: Penicillin G acylase from E. coli (B.C. 3.5.1.11) immobilized on Eupergit C enantioselectively recogPalabras claves:Hydrolysis, Kinetic resolution, Penicillin acylase, β-Lactams.Autores:Cristina M. Rosell, Fuganti C., Servi S., Tagliani A., Terreni M.Fuentes:scopusEnhanced organic-phase enzymatic esterification with continuous water removal in a controlled air-bleed evacuated-headspace reactor
ArticleAbstract: The yield of organic-phase enzymatic esterification reactions can be improved by continuous removalPalabras claves:Autores:Cristina M. Rosell, Halling P.J., Lacerda H.M., Napier P.E., Vaidya A.M., Valivety R.H.Fuentes:scopusEnrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
ReviewAbstract: Background and objectives: Functional foods have become a reality that can complete the nutritionalPalabras claves:bioactive, bread, BreadmakingAutores:Betoret E., Cristina M. RosellFuentes:scopusEnzymatic Manipulation of Gluten-Free Breads
Book PartAbstract:Palabras claves:Enzymes - dough structuring agents, fresh bread quality improvers, shelf life extension, Enzymes as technological aids in food process technology, Enzymes for improving gluten-free dough structure, Enzymes in extending gluten-free bread shelf life, Glucose oxidase as structuring agent in gluten-free bread production, Gluten-free breads and enzymatic manipulation, Gluten-free products and enzyme use - scarcely explored, Laccase (p-diphenol oxygen oxidoreductase) - another oxidative enzyme, Reactions catalyzed by transglutaminase, Transglutaminase in gluten-free bread productionAutores:Cristina M. RosellFuentes:scopusEnzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles
ArticleAbstract: Enzymatically modified starches have been widely used in food applications to develop new products,Palabras claves:corn starch, Digestion, Enzymatic modification, Fermentation, Short-chain fatty acidsAutores:Cristina M. Rosell, Dura A., Rose D.J.Fuentes:scopusEnzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
ArticleAbstract: The interactions between starch and proteins during processing influence pasting and rheological proPalabras claves:Cassava starch, corn starch, Enzymes, Gels, Pea proteinsAutores:Colombo A., Cristina M. Rosell, Ribotta P.D.Fuentes:scopusEnzyme reaction engineering: Synthesis of antibiotics catalysed by stabilized penicillin G acylase in the presence of organic cosolvents
ArticleAbstract: By using very active and very stable penicillin G acylase (PGA)-agarose derivatives we have studiedPalabras claves:antibiotic synthesis by penicillin G acylase, design of thermodynamically controlled synthesis, enzymes in organic solvents, Enzymes in organic synthesisAutores:Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M.Fuentes:scopusEnzymes as additives or processing aids in food biotechnology
OtherAbstract:Palabras claves:Autores:Cristina M. Rosell, Pandey A., Porta R.Fuentes:scopusEnzymes in baking
Book PartAbstract: Breadmaking is based in several fundamental complex processes of physical, chemical and biochemicalPalabras claves:Autores:Cristina M. Rosell, Dura A.Fuentes:scopus