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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusCombination 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:scopusFormation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour
ArticleAbstract: Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub-SaharaPalabras claves:Amylose–lipid complex, EXTRUSIÓN, in vitro digestion, pearl millet, slow digestionAutores:Hamaker B.R., Hayes A.M.R., Martínez M.M., Torres-Aguilar P.C., Ximena V. YepezFuentes:googlescopusEffect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
ArticleAbstract: Rice flour is an interesting alternative for developing gluten free products, but its features do noPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Particle size, Rice flour, thermal propertiesAutores:Calviño A., Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusEffect of Microwave Treatment on Physicochemical Properties of Maize Flour
ArticleAbstract: Relatively little work has been reported about flour changes during microwave irradiation. For thisPalabras claves:Maize flour, Microwave treatment, Moisture Content, Physicochemical propertiesAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusModification of wheat flour functionality and digestibility through different extrusion conditions
ArticleAbstract: Continuous innovation in foodstuff and their higher quality requirements force food industry to lookPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Pasting properties, thermal properties, Wheat flourAutores:Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopusQuantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
ArticleAbstract: The behavior of starch during processing and its performance in products is influenced by the surfacPalabras claves:Enzymes, Inverse gas chromatography, porous starch, Starch structure, Surface energetics, Water-sorptionAutores:Benavent-Gil Y., Carvajal T., Cristina M. Rosell, Martínez M.M., Martinez-Alejo J.M.Fuentes:scopus