Mostrando 10 resultados de: 21
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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: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 ingredient on nutritional quality, mineral availability, and glycemic index of bread
ArticleAbstract: Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount ofPalabras 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:scopusEffect of different carbohydrases on fresh bread texture and bread staling
ArticleAbstract: The effect of cellulase, xylanase and P-glucanase on the properties of wheat bread and its staling dPalabras claves:Anti-staling, Avrami, Bread quality, Breadmaking, Carbohydrases, Enzyme, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of freezing and frozen storage on the staling of part-baked bread
ArticleAbstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of brePalabras claves:aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, RetrogradationAutores:Bárcenas M.E., Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of ground corn steeping on starch properties
ArticleAbstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C iPalabras claves:Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal propertiesAutores:Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.Fuentes:scopus