Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Publisher
Carbohydrate Polymers(1)
Food Hydrocolloids(1)
Food Research International(1)
Plant Foods for Human Nutrition(1)
Área temáticas
Bioquímica(2)
Tecnología alimentaria(2)
Sistemas fisiológicos específicos de los animales(1)
Tecnología de las bebidas(1)
Área de conocimiento
Bioquímica(2)
Ciencia de materiales(2)
Biotecnología(1)
Ciencia de los alimentos(1)
Cognición(1)
Origen
scopus(4)
In 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:scopusMastication of crisp bread: Role of bread texture and structure on texture perception
ArticleAbstract: Texture and structure of breads have been related to oral processing (FOP) performance and sensory pPalabras claves:Bolus properties, bread, FOP, mastication, SENSORY PERCEPTION, textureAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Velickova E.Fuentes:scopusPerformance 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: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