Mostrando 10 resultados de: 18
Filtros aplicados
Área temáticas
Tecnología alimentaria(14)
Alimentación y bebidas(6)
Bioquímica(6)
Cultivos de campo y plantaciones(5)
Microorganismos, hongos y algas(4)
Área de conocimiento
Ciencia de los alimentos(6)
Bioquímica(5)
Ciencia agraria(4)
Fitopatología(3)
Ciencias Agrícolas(2)
Origen
scopus(18)
Cereals for developing gluten-free products and analytical tools for gluten detection
ReviewAbstract: Recently, gluten free foods have attracted much research interest motivated by the increasing marketPalabras claves:Analytical tools, Breeding, Gluten free cereals, ProlaminsAutores:Barro F., Cristina M. Rosell, Mena M., Sousa C.Fuentes:scopusAddressing challenges for rice production and utilization in the 21st century
OtherAbstract:Palabras claves:Autores:Bao J., Cristina M. Rosell, Ohtsubo K.Fuentes:scopusFunctionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusGlycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.Fuentes:scopusExploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
ArticleAbstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availabPalabras claves:Arabinoxylans, bread, Gluten free, Rice flour, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusForeword to special issue on Cereal Based Non-gluten Dough Systems
OtherAbstract:Palabras claves:Autores:Cristina M. Rosell, Taylor J.Fuentes:scopusEffect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
ArticleAbstract: Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the foPalabras claves:Damaged wheat, dsc, Dynamic rheology, Transglutaminase, viscoelastic propertiesAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusEffects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
ArticleAbstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was toPalabras claves:gluten-free bread, Maize flour, opaque2, waxy1Autores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusEffects of roasting on barley β-glucan, thermal, textural and pasting properties
ArticleAbstract: Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects onPalabras claves:barley, Cooked starch, Roasting, Soluble β-glucanAutores:Cristina M. Rosell, Gujral H.S., Sharma P.Fuentes:scopusEffects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopus