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Food Chemistry(1)
Food Hydrocolloids(1)
Food Research International(1)
Nutrients(1)
Proceedings of the 9th International Congress FLOUR-BREAD 2017 - 11th Croatian Congress of Cereal Technologists(1)
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Alimentación y bebidas(4)
Tecnología alimentaria(4)
Tecnología de las bebidas(2)
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scopus(7)
Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
ArticleAbstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as glutenPalabras claves:bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic indexAutores:Benavent-Gil Y., Calle J., Cristina M. RosellFuentes:scopusEffect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index
ArticleAbstract: The growing interest in controlling the glycemic index of starchy-rich food has encouraged researchPalabras claves:Bolus particle size, bread, glycemic index, Matrix structure, Oral digestionAutores:Aleixandre A., Benavent-Gil Y., Cristina M. RosellFuentes: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:scopusInulin enrichment of gluten free breads: Interaction between inulin and yeast
ArticleAbstract: 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, YeastAutores:Benavent-Gil Y., Cristina M. Rosell, Morreale F.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:scopusTechnological and nutritional applications of starches in gluten-free products
Book PartAbstract: Nowadays the replacement of gluten by other raw material remains an open question. Numerous investigPalabras claves:bread, gelatinization, Gluten free, Rheological properties, 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:scopus