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scopus(5)
Addition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusEffect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusImpact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
ArticleAbstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,Palabras claves:CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Gularte M.A.Fuentes:scopusPhysicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
ArticleAbstract: Hydrocolloids are largely used in food processing because of their functional properties, but scarcePalabras claves:Corn, In vitro digestibility, Pasting, potato, starch, ViscosityAutores:Cristina M. Rosell, Gularte M.A.Fuentes:scopusProtein enrichment and its effects on gluten-free bread characteristics
ArticleAbstract: Protein-enriched, rice-based flours, composed of casein and albumin protein isolates as well as tranPalabras claves:bread, proteins, rheology, Rice, TransglutaminaseAutores:Cristina M. Rosell, da Rosa Zavareze E., Elias M.C., Guerra Dias A.R., Gularte M.A., Storck C.R.Fuentes:scopus