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Cereal Chemistry(1)
Food Hydrocolloids(1)
Food Microstructure and Its Relationship with Quality and Stability(1)
Foods(1)
Journal of Cereal Science(1)
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Tecnología alimentaria(4)
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scopus(5)
Evaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.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:scopusUnderstanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
ArticleAbstract: To understand the role of hydrocolloids’ viscosity in developing gluten-free (GF) bread, a range ofPalabras claves:gluten-free bread, HPMC, Hydration, hydrocolloids, texture, ViscosityAutores:Cristina M. Rosell, Garzón R., Morreale F.Fuentes:scopusUnraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi
ArticleAbstract: Sushi has become a worldwide consumed exotic dish, due to its flavor and texture, provided by the KoPalabras claves:Adhesiveness, Correlation, Hydrolysis, Koshihikari, texture, Vinegar, VinegaredAutores:Cristina M. Rosell, Garzón R., Molina C.N.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