Documentos de Garzón R. | REDI

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Mostrando 7 resultados de: 7

Filtros aplicados

Área temáticas: "Bioquímica"

Subtipo de publicación

Publisher

Journal of Cereal Science(2)

Food and Function(1)

International Journal of Food Science and Technology(1)

Área temáticas

Tecnología alimentaria(6)

Alimentación y bebidas(1)

Fisiología y materias afines(1)

Microorganismos, hongos y algas(1)

Química analítica(1)

Área de conocimiento

Ciencia de los alimentos(4)

Ciencia de materiales(2)

Fitopatología(1)

Microbiología(1)

Año de Publicación

Origen

Palabras Claves

Arabinoxylans(1)

Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Abstract: Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as a

Palabras claves:

Cormels, corms, Functional properties, starch microstructure, Xanthosoma sagittifolium

Benavent-Gil Y., Calle J., Cristina M. Rosell, Garzón R.

Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

Abstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availab

Palabras claves:

Arabinoxylans, bread, Gluten free, Rice flour, water absorption

Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.

Evaluation of starch-protein interactions as a function of pH

Abstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. How

Palabras claves:

Pasting properties, Ph, proteins, starch, texture

Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.

Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice

Abstract: The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. Gr

Palabras claves:

By-products, Natural antimicrobials, Pbkp_redictive microbiological modelling, Survival

Cristina M. Rosell, Garzón R., Grau-Fuentes E., Martínez A., Rodrigo D., Úbeda-Manzanaro M.

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Abstract: Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose rele

Palabras claves:

in vitro digestion, kinetics, Modeling, rapid visco analyzers, rheometers

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Abstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is a

Palabras claves:

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

Abstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the m

Palabras claves:

Additives, Enzymes, rapid force analyzer, Viscosity

Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.