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Carbohydrate Polymers(1)
Plant Foods for Human Nutrition(1)
Proceedings of the 9th International Congress FLOUR-BREAD 2017 - 11th Croatian Congress of Cereal Technologists(1)
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Microorganismos, hongos y algas(2)
Alimentación y bebidas(1)
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Tecnología alimentaria(1)
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scopus(3)
Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes
ArticleAbstract: Studies on porous starch have been directed to explore different industrial applications as bio-adsoPalabras claves:digestibility, Enzymes, glycemic index, porous starchAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusThe effect of different commercial sourdoughs on the quality of gluten free breads
Conference ObjectAbstract: The search for solutions to alleviate technological and nutritional defects in gluten free (GF) breaPalabras claves:bread, Gluten free, Quality, Sourdough, StalingAutores:Benavent-Gil Y., Cristina M. Rosell, Yepez-Guerrero C.Fuentes:scopusThermal stabilization of probiotics by adsorption onto porous starches
ArticleAbstract: Industrial processing factors, such as temperature, compromise the viability of probiotic cells. ObjPalabras claves:Amylase, Amyloglucosidase, Enzymes, L. plantarum, porous starch, probiotics, Thermal stabilityAutores:Benavent-Gil Y., Cristina M. Rosell, Rodrigo D.Fuentes:scopus