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Functional 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:scopusMimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
ArticleAbstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic propertiePalabras claves:corn starch, gluten-free bread, Hydration, Soy proteins, Structure, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusUnderstanding the effect of emulsifiers on bread aeration during breadmaking
ArticleAbstract: BACKGROUND: Much research has been done to explain the action of emulsifiers during breadmaking, butPalabras claves:bread, bubble, Crumb, dough aeration, emulsifier, image analysisAutores:Cristina M. Rosell, Garzón R., Hernando I., Llorca E.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:scopusUse of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae
ArticleAbstract: A chemical and microbiological characterization on Hermetia illucens larvae was carried out as wellPalabras claves:Autores:Cristina M. Rosell, Garzón R., Kashiri M., Marin C., Martínez A., Rodrigo D.Fuentes:scopusUse of succinyl chitosan as fat replacer on cake formulations
ArticleAbstract: Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breadsPalabras claves:Batter, CAKE, Chitosan, Fat replacer, QualityAutores:Cristina M. Rosell, Garzón R., Lannes S.C.S., Rios R.V.Fuentes:scopus