Mostrando 5 resultados de: 5
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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)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(5)
ODS 2: Hambre cero(5)
ODS 3: Salud y bienestar(2)
ODS 9: Industria, innovación e infraestructura(2)
ODS 13: Acción por el clima(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