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Exploring 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: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: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 test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.Fuentes:scopus