Documentos de Garzón R. | REDI

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Mostrando 6 resultados de: 6

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Área de conocimiento: "Ciencia agraria"

Subtipo de publicación

Publisher

Cereal Chemistry(1)

Innovative Food Science and Emerging Technologies(1)

Journal of Cereal Science(1)

Journal of Food Science and Technology(1)

Área temáticas

Alimentación y bebidas(5)

Tecnología alimentaria(4)

Cultivos de campo y plantaciones(1)

Área de conocimiento

Ingeniería de manufactura(1)

Año de Publicación

Origen

Palabras Claves

Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour

Abstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and m

Palabras claves:

crumb texture, faba bean flour, Particle size, Porosity, powder blends, Proofing

Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.

Germinated, toasted and cooked chickpea as ingbkp_redients for breadmaking

Abstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on t

Palabras claves:

chemical composition, Chickpea, Gluten free bread, In vitro protein digestibility, MIXOLAB, processing

Cristina M. Rosell, Garzón R., Ouazib M., Zaidi F.

Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

Abstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was to

Palabras claves:

gluten-free bread, Maize flour, opaque2, waxy1

Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.

Nutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality

Abstract: Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this stud

Palabras claves:

Dent grain, Endosperm, Flint grain, maize, Nutritional value, opaque2, Rheological factors, waxy1

Álvarez-Iglesias L., Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.

Insects as ingbkp_redients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Abstract: Due to a rising demand for proteins, food industry is considering new alternative protein sources th

Palabras claves:

bread, Dough, flour, Insects, proteins, rheology

Cristina M. Rosell, Garzón R., González C.M.

Selenized chickpea sourdoughs for the enrichment of breads

Abstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichment

Palabras claves:

Fermentation, Organic acids, selenium, Slice morphology, Sprouts

Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.