Mostrando 4 resultados de: 4
Filtros aplicados
Publisher
Carbohydrate Polymers(1)
Cereal Chemistry(1)
Food Microstructure and Its Relationship with Quality and Stability(1)
Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists(1)
Área temáticas
Tecnología alimentaria(4)
Ingeniería química(1)
Instrumentos de precisión y otros dispositivos(1)
Origen
scopus(4)
Estimation 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:scopusMicrostructure analysis tools to support bread research
Conference ObjectAbstract: Analytical tools have been the support of great advances in the area of cereals and cereal based proPalabras claves:bread, Digital analysis, Light microscopy, Microstructure, Quality, SemAutores:Altamirano-Fortoul R., Cristina M. Rosell, Garzón R.Fuentes:scopusMicrostructure and its relationship with quality of confectionary and bakery products
Book PartAbstract: Bakery and confectionary foods cover an extensive number of specialties that can differ in the raw mPalabras claves:Bakery, COLOR, Confectionary, Crumb, Crust, Gluten-free, Microstructure, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusRapid assessment of starch pasting using a rapid force analyzer
ArticleAbstract: Background and objectives: The falling number is a rapid method developed for assessing amylase levePalabras claves:Amylab, gel, Microstructure, rapid force analyzer, starch, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopus