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Article(4)
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Food Chemistry(1)
Food and Bioprocess Technology(1)
International Journal of Biological Macromolecules(1)
Starch/Staerke(1)
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scopus(4)
Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusCombination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
ArticleAbstract: This research aims to vary functional properties of native and extruded wheat flours combining cycloPalabras claves:CGtase, Cyclodextrin, EXTRUSIÓN, Starch characteristics, Wheat flourAutores:Cristina M. Rosell, Dura A., Gómez M., Martínez M.M., Román L.Fuentes:scopusEffect of Microwave Treatment on Physicochemical Properties of Maize Flour
ArticleAbstract: Relatively little work has been reported about flour changes during microwave irradiation. For thisPalabras claves:Maize flour, Microwave treatment, Moisture Content, Physicochemical propertiesAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes: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