Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Carbohydrate Polymers(1)
Enzymes in Food and Beverage Processing(1)
Food Chemistry(1)
Microbial Enzyme Technology in Food Applications(1)
Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Bioquímica(4)
Ciencia agraria(1)
Ciencia de los alimentos(1)
Ciencia de materiales(1)
Enzima(1)
Origen
scopus(5)
Combination 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:scopusFunctionality of enzymatically treated corn starches above gelatinization temperature
Conference ObjectAbstract: Starch is the major component in the human diet and has also unique functionality that has permittedPalabras claves:corn starch, Enzymatic modification, Hydrothermal properties, SemAutores:Błaszczak W., Calviño A., Cristina M. Rosell, Dura A.Fuentes:scopusFunctionality of porous starch obtained by amylase or amyloglucosidase treatments
ArticleAbstract: Porous starch is attracting very much attention for its absorption and shielding ability in many fooPalabras claves:corn starch, dsc, Enzymatic modification, Hydration properties, Hydrolysis kinetics, SemAutores:Błaszczak W., Cristina M. Rosell, Dura A.Fuentes:scopusEnzymes in baking
Book PartAbstract: Breadmaking is based in several fundamental complex processes of physical, chemical and biochemicalPalabras claves:Autores:Cristina M. Rosell, Dura A.Fuentes:scopusenzymes in bakeries
Book PartAbstract: Baking industries provide a whole range of bakery products, of which a common characteristic is thatPalabras claves:Autores:Cristina M. Rosell, Dura A.Fuentes:scopus