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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:scopusDevelopment of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour
ArticleAbstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and mPalabras claves:crumb texture, faba bean flour, Particle size, Porosity, powder blends, ProofingAutores:Benatallah L., Boulemkahel S., 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:scopusFunctional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
ArticleAbstract: The search of proteins that could act as both structural agents and nutritional enhancers in glutenPalabras claves:bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusGerminated, toasted and cooked chickpea as ingbkp_redients for breadmaking
ArticleAbstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on tPalabras claves:chemical composition, Chickpea, Gluten free bread, In vitro protein digestibility, MIXOLAB, processingAutores:Cristina M. Rosell, Garzón R., Ouazib M., Zaidi F.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:scopusDiversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
ArticleAbstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessingPalabras claves:bread, flour, gluten-free bread, maize, rheologyAutores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusNutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality
ArticleAbstract: Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this studPalabras claves:Dent grain, Endosperm, Flint grain, maize, Nutritional value, opaque2, Rheological factors, waxy1Autores:Álvarez-Iglesias L., Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusInfluence of hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis
Conference ObjectAbstract: To develop a viscoelastic network in gluten free matrixes is still a challenge in food technology. DPalabras claves:Crumb, Gluten free bread, hydrocolloids, Image digital analysis, Protein, RiceAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusInsects as ingbkp_redients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
ArticleAbstract: Due to a rising demand for proteins, food industry is considering new alternative protein sources thPalabras claves:bread, Dough, flour, Insects, proteins, rheologyAutores:Cristina M. Rosell, Garzón R., González C.M.Fuentes:scopus