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Carbohydrate Polymers(1)
Enzymes in Food and Beverage Processing(1)
Food Chemistry(1)
International Journal of Biological Macromolecules(1)
Journal of Agricultural and Food Chemistry(1)
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Tecnología de las bebidas(5)
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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:scopusGlycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties
ArticleAbstract: Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temPalabras claves:CGtase, corn starch, cyclodextrins, Enzymatic modification, Glucose responseAutores:Cristina M. Rosell, Dura A., Yokoyama W.Fuentes:scopusEnzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles
ArticleAbstract: Enzymatically modified starches have been widely used in food applications to develop new products,Palabras claves:corn starch, Digestion, Enzymatic modification, Fermentation, Short-chain fatty acidsAutores:Cristina M. Rosell, Dura A., Rose D.J.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:scopusPhysico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase
ArticleAbstract: Cyclodextrin glycosyltransferase (CGTase) has been used to produce cyclodextrins (CDs) from starchesPalabras claves:Cyclodextrin, Enzymatic modification, Glycosyltransferase, Pasting properties, starchAutores: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