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scopus(21)
Characterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusCombined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread
ArticleAbstract: With regard to constant technological innovations in the bakery sector in order to increase bread nuPalabras claves:Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristicsAutores:Haros M., Karla Carmen Miranda-RamosFuentes:scopusAssessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusAn approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusApplication of Bifidobacterium strains to the breadmaking process
ArticleAbstract: The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicPalabras claves:Bifidobacterium, bread, Breadmaking process, Dough, Fermentation, LACTOBACILLUSAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusFungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEvaluation of technological and nutritional quality of bread enriched with amaranth flour
ReviewAbstract: The objective of this investigation was to develop bread, with high nutritional and technological quPalabras claves:Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal propertiesAutores:Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.Fuentes:scopusExperimental approach to optimize the use of α-amylases in breadmaking
ArticleAbstract: α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively tPalabras claves:activity, Additives, Breadmaking, Process conditions, stability, α-AmylasesAutores:Benedito De Barber C., Cristina M. Rosell, Escrivá C., Haros M.Fuentes:scopusEffect of Steeping Corn with Lactic Acid on Starch Properties
ArticleAbstract: Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at difPalabras claves:Autores:Cristina M. Rosell, Haros M., Perez O.E.Fuentes:scopusEffect of chia as breadmaking ingbkp_redient on nutritional quality, mineral availability, and glycemic index of bread
ArticleAbstract: Chia seeds and chia flour could be used as ingbkp_redients to enrich foods owing to their high amounPalabras claves:Breadmaking products, Chia ingbkp_redients, Essential amino acid profile, Fatty acid profile, minerals, PRI/RDA/AI (Popular Reference Intake/Recommended Dietary Allowance/Adequate Intake), Salvia hispanicaAutores:Haros M., Karla Carmen Miranda-Ramos, Millán-Linares M.C.Fuentes:scopus