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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: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:scopusUnderstanding CGTase action through the relationship between starch structure and cyclodextrin formation
ArticleAbstract: The action of the enzyme CGTase on corn and potato starch was studied to understand the influence ofPalabras claves:CGtase, Corn, Cyclodextrin, potato, scattering, StructureAutores:Benavent-Gil Y., Cristina M. Rosell, Gilbert E.P.Fuentes:scopus