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Chemical Composition of Bakery Products
Book PartAbstract: Cereals have always occupied a preferential place in the food pyramid that gathers dietary guidelinePalabras claves:Autores:Cristina M. Rosell, Garzón R.Fuentes:scopusAcorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
ArticleAbstract: Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and healthPalabras claves:acidity, antioxidant, bread, PHENOLIC COMPOUNDS, Starch hydrolysisAutores:Barros A.I.R.N.A., Beltrão Martins R., Cristina M. Rosell, Garzón R., Peres J.A., Raymundo A.Fuentes:scopusExploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
ArticleAbstract: Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as aPalabras claves:Cormels, corms, Functional properties, starch microstructure, Xanthosoma sagittifoliumAutores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Garzón R.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: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:scopusInteraction of dough acidity and microalga level on bread quality and antioxidant properties
ArticleAbstract: Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking wPalabras claves:Antioxidant activity, bread, Bread quality, CHLORELLA VULGARIS, microalgae, SourdoughAutores:Cristina M. Rosell, Garzón R., Marco A. Lazo-Vélez, Papageorgiou M., Skendi A.Fuentes:scopusMimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
ArticleAbstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic propertiePalabras claves:corn starch, gluten-free bread, Hydration, Soy proteins, Structure, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusUnderstanding the effect of emulsifiers on bread aeration during breadmaking
ArticleAbstract: BACKGROUND: Much research has been done to explain the action of emulsifiers during breadmaking, butPalabras claves:bread, bubble, Crumb, dough aeration, emulsifier, image analysisAutores:Cristina M. Rosell, Garzón R., Hernando I., Llorca E.Fuentes:scopusUnraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
ArticleAbstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is aPalabras claves:Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus