Mostrando 10 resultados de: 19
Filtros aplicados
Publisher
Carbohydrate Polymers(3)
Food Hydrocolloids(3)
Food Chemistry(2)
Advances in Food and Nutrition Research(1)
Food Research International(1)
Área temáticas
Tecnología alimentaria(10)
Alimentación y bebidas(7)
Bioquímica(4)
Microorganismos, hongos y algas(4)
Tecnología de las bebidas(4)
Área de conocimiento
Bioquímica(8)
Ciencia de los alimentos(4)
Ciencia agraria(3)
Ciencia de materiales(3)
Biomateriales(1)
Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
ArticleAbstract: Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as aPalabras claves:Cormels, corms, Functional properties, starch microstructure, Xanthosoma sagittifoliumAutores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Garzón R.Fuentes: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:scopusDevelopment 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:scopusComparison of porous starches obtained from different enzyme types and levels
ArticleAbstract: The objective was to compare the action of different hydrolases for producing porous corn starches.Palabras claves:Amyloglucosidase, Branching enzyme, CGtase, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusAroids as underexplored tubers with potential health benefits
Book PartAbstract: Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most popular tubersPalabras claves:Araceas, Aroid, bioactive compounds, Colocasia spp., Healthy effects, rhizomes, Tubers, Xanthosoma spp.Autores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Gasparre N.Fuentes:scopusIn 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: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: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:scopusPhysicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
ArticleAbstract: Porous starches are attracting much attention owing to their adsorption ability of different compounPalabras claves:gel matrix, Microstructure, porous starch, viscoelastic behaviorAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Román L.Fuentes:scopus