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Comparison 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: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: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: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: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:scopusMorphological 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: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: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:scopusModulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
ArticleAbstract: The association of diabetes on celiac disease together with the high glycemic index of gluten-free bPalabras claves:Egg white protein, glycemic index, maize, Pea proteinAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Sahagún M.Fuentes:scopus