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Thermal 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: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:scopusUse of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization
ArticleAbstract: The corms of cocoyams, specifically Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.Palabras claves:Cocoyam, Cormels, digestibility, Paste, Physico-chemical properties, starchAutores:Benavent-Gil Y., Calle J., 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: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: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: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: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:scopusExploring 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:scopus