Mostrando 10 resultados de: 20
Filtros aplicados
Subtipo de publicación
Article(20)
Área temáticas
Tecnología alimentaria(14)
Alimentación y bebidas(7)
Bioquímica(2)
Fisiología humana(1)
Fisiología y materias afines(1)
Área de conocimiento
Ciencia de los alimentos(9)
Bioquímica(5)
Ciencia de materiales(5)
Ciencia agraria(2)
Biotecnología(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(20)
ODS 2: Hambre cero(20)
ODS 3: Salud y bienestar(15)
ODS 13: Acción por el clima(2)
ODS 17: Alianzas para lograr los objetivos(2)
Origen
scopus(20)
Enzymatic 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:scopusEstablishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ArticleAbstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched prPalabras claves:Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flourAutores:Cristina M. Rosell, Matos M.E., Sanz T.Fuentes:scopusFunctional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
ArticleAbstract: The search of proteins that could act as both structural agents and nutritional enhancers in glutenPalabras claves:bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusFunctionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
ArticleAbstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carrageePalabras claves:Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cakeAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.Fuentes:scopusEffect of HPMC addition on the microstructure, quality and aging of wheat bread
ArticleAbstract: The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is describedPalabras claves:Bread quality, HPMC, Hydrocolloid, Microstructure, Sensory analysis, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes: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:scopusDevelopment of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
ArticleAbstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as glutenPalabras claves:bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic indexAutores:Benavent-Gil Y., Calle J., Cristina M. RosellFuentes:scopusDifferent hydrocolloids as bread improvers and antistaling agents
ArticleAbstract: Supplementation of several hydrocolloids with different chemical structure and from diverse origin tPalabras claves:Bread quality, hydrocolloids, Sensory analysis, Staling, textureAutores:Benedito C., Cristina M. Rosell, Galotto M.J., Guarda A.Fuentes: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:scopusImpact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
ArticleAbstract: Hydrocolloids are extensively used for food processing because their techno functional properties (ePalabras claves:alpha-amylase, Digestion, Kinetic constant, Rapid viscoanalyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Santamaría M.Fuentes:scopus