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Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility
ArticleAbstract: The association of sodium intake with hypertension has prompted the salt reduction in food processinPalabras claves:bread, Breadmaking, Gluten, gluten-free, Salt reduction, Starch hydrolysisAutores:Clara Leguet, Cristina M. Rosell, Nour Doumani, Patricia Le-Bail, Santamaría M.Fuentes:scopusExamining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads
ArticleAbstract: Polyphenols have been often related with reducing starch digestibility. Gluten free breads are richPalabras claves:bread, digestibility, fruits, Glucose release, vegetables, viscosityAutores:Cristina M. Rosell, Garzón R., Papageorgiou M., Santamaría M., Skendi A.Fuentes:scopusExploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma
ArticleAbstract: Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type IPalabras claves:Antioxidants, Fermentation, Flat bread, in vitro digestion, Legume flour, OdorantsAutores:Antonella Pasqualone, Carmine Summo, Cristina M. Rosell, Francesca Vurro, Santamaría M.Fuentes:scopusComparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
ArticleAbstract: Health-driven innovation is transforming bakery products, particularly with non-conventional ingrediPalabras claves:Bakery, bread, Breadmaking, Starch digestibility, textureAutores:Cristina M. Rosell, Garzón R., Maria Ruiz, Santamaría M.Fuentes:scopusEffect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features
ArticleAbstract: The main objective of this work is to study the effect of polyphenols, from the brown seaweed AscophPalabras claves:corn starch, in vitro digestion, Polyphenols, rheology, viscosityAutores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusEffect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread
ArticleAbstract: The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flourPalabras claves:Air classification, bakery products, Legume protein, Mixture design, Pasting propertiesAutores:Antonella Pasqualone, Carmine Summo, Cristina M. Rosell, Davide De Angelis, Francesca Vurro, Garzón R., Santamaría M.Fuentes:scopusGluten-free bakery products
OtherAbstract: Baked foods are mainly produced from gluten-containing cereals and the absence of gluten dramaticallPalabras claves:bread, Enzymes, gluten mimetic, hydrocolloidsAutores:Cristina M. Rosell, Garzón R., Santamaría M.Fuentes:scopusEffect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
ArticleAbstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginatPalabras claves:Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusEstimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
ArticleAbstract: Viscosity is an important rheological property, which may have impact on the glycemic response of stPalabras claves:In vitro digestibility, Microstructure, Modelling, Starch contentAutores:Cristina M. Rosell, Garzón R., Moreira R., Santamaría 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