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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: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:scopusEvaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice
ArticleAbstract: The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. GrPalabras claves:By-products, Natural antimicrobials, Pbkp_redictive microbiological modelling, SurvivalAutores:Cristina M. Rosell, Garzón R., Grau-Fuentes E., Martínez A., Rodrigo D., Úbeda-Manzanaro 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:scopusEffects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
ArticleAbstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was toPalabras claves:gluten-free bread, Maize flour, opaque2, waxy1Autores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.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:scopus