Documentos de Benavent-Gil Y. | REDI

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Filtros aplicados

Área temáticas: "Tecnología de las bebidas"

Subtipo de publicación

Publisher

Food Chemistry(2)

Carbohydrate Polymers(1)

Food Hydrocolloids(1)

Área temáticas

Alimentación y bebidas(2)

Tecnología alimentaria(2)

Microorganismos, hongos y algas(1)

Área de conocimiento

Ciencia agraria(2)

Biotecnología(1)

Ciencia de los alimentos(1)

Ciencia de materiales(1)

Objetivos de Desarrollo Sostenible

ODS 2: Hambre cero(4)

ODS 3: Salud y bienestar(4)

ODS 12: Producción y consumo responsables(3)

ODS 9: Industria, innovación e infraestructura(1)

Año de Publicación

Origen

Palabras Claves

digestibility(2)

Amyloglucosidase(1)

COLOCASIA ESCULENTA(1)

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Abstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten

Palabras claves:

bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic index

Benavent-Gil Y., Calle J., Cristina M. Rosell

Inulin enrichment of gluten free breads: Interaction between inulin and yeast

Abstract: Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity.

Palabras claves:

bread, fructans, Gluten free, inulin, Invertase activity, Yeast

Benavent-Gil Y., Cristina M. Rosell, Morreale F.

Thermal stabilization of probiotics by adsorption onto porous starches

Abstract: Industrial processing factors, such as temperature, compromise the viability of probiotic cells. Obj

Palabras claves:

Amylase, Amyloglucosidase, Enzymes, L. plantarum, porous starch, probiotics, Thermal stability

Benavent-Gil Y., Cristina M. Rosell, Rodrigo D.

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

Abstract: The corms of cocoyams, specifically Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.

Palabras claves:

Cocoyam, Cormels, digestibility, Paste, Physico-chemical properties, starch

Benavent-Gil Y., Calle J., Cristina M. Rosell