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Breadmaking: Improving Quality(1)
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scopus(5)
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
ReviewAbstract: Background and objectives: Functional foods have become a reality that can complete the nutritionalPalabras claves:bioactive, bread, BreadmakingAutores:Betoret E., Cristina M. RosellFuentes:scopusEffect of low pressures homogenization on the physico-chemical and functional properties of rice flour
ArticleAbstract: Research was conducted to explore the use of low pressure homogenization for extending functionalityPalabras claves:flour, functional, Homogenization pressures, Physico-chemical, Rheological properties, Rice, starch, Structural, thermalAutores:Benatallah L., Betoret E., Boulemkahel S., Cristina M. RosellFuentes:scopusEffect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact
ArticleAbstract: The aim of this work was to determine the physicochemical and functional properties of a Brassica naPalabras claves:Antiradical activity, fractionation, maize, PHENOLIC COMPOUNDS, Rice, starch, Vegetable powderAutores:Betoret E., Cristina M. RosellFuentes:scopusImproved nutritional and dietary quality of breads
Book PartAbstract: Different types of breads exist worldwide, but those made with wheat are the most common products. CPalabras claves:bread, enrichment, flour, Fortification, micronutrients, WheatAutores:Betoret E., Cristina M. RosellFuentes:scopusQuality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
ArticleAbstract: The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investPalabras claves:Cooking quality, Furosine, Gluten free pasta, Heat damageAutores:Betoret E., Cristina M. Rosell, Gasparre N.Fuentes:scopus