Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Publisher
Food Chemistry(1)
Food Hydrocolloids(1)
International Journal of Food Science and Technology(1)
Starch/Staerke(1)
Área temáticas
Tecnología alimentaria(4)
Alimentación y bebidas(1)
Bioquímica(1)
Microorganismos, hongos y algas(1)
Sistemas fisiológicos específicos de los animales(1)
Origen
scopus(4)
Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
ArticleAbstract: Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as aPalabras claves:Cormels, corms, Functional properties, starch microstructure, Xanthosoma sagittifoliumAutores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Garzón R.Fuentes:scopusIn vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
ArticleAbstract: Starch performance along digestion is becoming of utmost importance owing to the extensive presencePalabras claves:cereals, First-order kinetics, in vitro digestion, pulses, Starch gel, TubersAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Moreira R.Fuentes:scopusPhysicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
ArticleAbstract: Porous starches are attracting much attention owing to their adsorption ability of different compounPalabras claves:gel matrix, Microstructure, porous starch, viscoelastic behaviorAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Román L.Fuentes:scopusUse of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization
ArticleAbstract: The corms of cocoyams, specifically Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.Palabras claves:Cocoyam, Cormels, digestibility, Paste, Physico-chemical properties, starchAutores:Benavent-Gil Y., Calle J., Cristina M. RosellFuentes:scopus