Mostrando 6 resultados de: 6
Subtipo de publicación
Article(6)
Publisher
Journal of Cereal Science(2)
Starch/Staerke(2)
Journal of Sensory Studies(1)
Journal of the European Ceramic Society(1)
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Alimentación y bebidas(3)
Tecnología alimentaria(3)
Ingeniería y operaciones afines(2)
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Ciencia de materiales(2)
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Nanocompuesto(1)
Origen
scopus(6)
Blends of maltodextrin and other polysaccharides as binders of aqueous α-alumina suspensions for ceramic processing
ArticleAbstract: The aim of the study was to find and investigate some blends of polysaccharides, that could be usedPalabras claves:Alumina supensions, binders, maltodextrin, polysaccharidesAutores:Li C.P., Schilling C.H., Sikora M., Tomasik P., V. J. GarcíaFuentes:scopusGlycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.Fuentes:scopusEffects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopusRheology of alumina-nanoparticle suspensions: Effects of lower saccharides and sugar alcohols
ArticleAbstract: We empirically correlated the rheology of aqueous suspensions of ultrafine (40 nm diameter) γ-aluminPalabras claves:Al O 2 3, Nanoparticles, rheology, Saccharides, suspensionsAutores:Li C.P., Schilling C.H., Sikora M., Tomasik P., V. J. GarcíaFuentes:scopusStarch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre
ArticleAbstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process ofPalabras claves:antioxidant, Fibre, freezing, Starch digestibility, WheatAutores:Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.Fuentes:scopusThe attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes
ArticleAbstract: This survey concerns industrial bread making and has been carried out within the European project enPalabras claves:Autores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Lambert J.L., Le-Bail A., Petit C., Sikora M., Van-Haesendonck I., Vnzeveren E., Ziobro R., Zuniga R.Fuentes:scopus