Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Carbohydrate Polymers(2)
International Journal of Biological Macromolecules(1)
Plant Foods for Human Nutrition(1)
Trends in Wheat and Bread Making(1)
Área temáticas
Bioquímica(2)
Microorganismos, hongos y algas(2)
Alimentación y bebidas(1)
Ingeniería química(1)
Química analítica(1)
Área de conocimiento
Bioquímica(3)
Ciencia de materiales(2)
Biotecnología(1)
Microbiología(1)
Morfología vegetal(1)
Origen
scopus(5)
Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes
ArticleAbstract: Porous starches might offer an attractive alternative as bio-adsorbents of a variety of compounds. HPalabras claves:Amyloglucosidase, CGtase, Enzymes, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes: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:scopusQuantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
ArticleAbstract: The behavior of starch during processing and its performance in products is influenced by the surfacPalabras claves:Enzymes, Inverse gas chromatography, porous starch, Starch structure, Surface energetics, Water-sorptionAutores:Benavent-Gil Y., Carvajal T., Cristina M. Rosell, Martínez M.M., Martinez-Alejo J.M.Fuentes:scopusRice flour breads
Book PartAbstract: Rice is usually consumed as cooked rice. However, the rice milling produces a large number of brokenPalabras claves:bread, Enzymes, Gluten, hydrocolloids, Physical treatments, proteins, RiceAutores:Benavent-Gil Y., Cristina M. Rosell, Garzón R.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