Documentos de Garzón R. | REDI

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Mostrando 10 resultados de: 34

Subtipo de publicación

Conference Object(3)

Publisher

Journal of Cereal Science(4)

Food Hydrocolloids(3)

Cereal Chemistry(2)

International Journal of Food Science and Technology(2)

Área temáticas

Tecnología alimentaria(26)

Alimentación y bebidas(17)

Microorganismos, hongos y algas(3)

Cultivos de campo y plantaciones(2)

Área de conocimiento

Ciencia de los alimentos(13)

Ciencia agraria(6)

Ciencia de materiales(3)

Microbiología(2)

Objetivos de Desarrollo Sostenible

ODS 2: Hambre cero(33)

ODS 12: Producción y consumo responsables(31)

ODS 3: Salud y bienestar(27)

ODS 9: Industria, innovación e infraestructura(4)

ODS 13: Acción por el clima(2)

Año de Publicación

Origen

Palabras Claves

gluten-free bread(5)

Microstructure(4)

Changes from dough to bread by digital image analysis

Conference Object

Abstract: Breadmaking of gluten-free products is more complex than those of gluten-containing products and, fo

Palabras claves:

bread, Breadmaking, Gluten-free, image analysis

Cristina M. Rosell, Garzón R., Hernández A.

Chemical Composition of Bakery Products

Abstract: Cereals have always occupied a preferential place in the food pyramid that gathers dietary guideline

Palabras claves:

Cristina M. Rosell, Garzón R.

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Abstract: Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health

Palabras claves:

acidity, antioxidant, bread, PHENOLIC COMPOUNDS, Starch hydrolysis

Barros A.I.R.N.A., Beltrão Martins R., Cristina M. Rosell, Garzón R., Peres J.A., Raymundo A.

Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

Abstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessing

Palabras claves:

bread, flour, gluten-free bread, maize, rheology

Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.

Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour

Abstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and m

Palabras claves:

crumb texture, faba bean flour, Particle size, Porosity, powder blends, Proofing

Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.

Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

Abstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginat

Palabras claves:

Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

Abstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was to

Palabras claves:

gluten-free bread, Maize flour, opaque2, waxy1

Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.

Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Abstract: Viscosity is an important rheological property, which may have impact on the glycemic response of st

Palabras claves:

In vitro digestibility, Microstructure, modelling, Starch content

Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.

Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

Abstract: The search of proteins that could act as both structural agents and nutritional enhancers in gluten

Palabras claves:

bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycinin

Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.

Germinated, toasted and cooked chickpea as ingredients for breadmaking

Abstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on t

Palabras claves:

chemical composition, Chickpea, Gluten free bread, In vitro protein digestibility, MIXOLAB, processing

Cristina M. Rosell, Garzón R., Ouazib M., Zaidi F.