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European Food Research and Technology(2)
Food Research International(1)
Journal of the Science of Food and Agriculture(1)
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Tecnología alimentaria(3)
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Microorganismos, hongos y algas(1)
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ODS 12: Producción y consumo responsables(4)
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scopus(4)
Effect of ground corn steeping on starch properties
ArticleAbstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C iPalabras claves:Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal propertiesAutores:Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.Fuentes:scopusMicrostructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment
ArticleAbstract: Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300-50Palabras claves:Cowpea, germination, High pressure, Microstructure, Protein, starchAutores:Błaszczak W., Doblado R., Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates
ArticleAbstract: Lentil (Lens culinaris var vulgaris) flour was naturally fermented for 96 h at various conditions ofPalabras claves:Inositol phosphates, lentil, Natural fermentation, Phytate, Phytic acidAutores:Honke J., Juana Frias, Kozłowska H., Sadowska J., Vidai-Valverde C.Fuentes:scopusStructural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopus