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Advances in Food and Nutrition Research(1)
Cereal Chemistry(1)
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine(1)
Food Hydrocolloids(1)
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Alimentación y bebidas(6)
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scopus(8)
Aroids as underexplored tubers with potential health benefits
Book PartAbstract: Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most popular tubersPalabras claves:Araceas, Aroid, bioactive compounds, Colocasia spp., Healthy effects, rhizomes, Tubers, Xanthosoma spp.Autores:Benavent-Gil Y., Calle J., Cristina M. Rosell, Gasparre N.Fuentes:scopusFruits and Vegetable Functional Foods
Book PartAbstract: In the last decade, there is growing evidence about the health effects derived from the adoption ofPalabras claves:bakery foods, beverages, bioactive compounds, dehydration, food processing, ingbkp_redients, pasta, snacksAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusWheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods
ReviewAbstract: Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived frPalabras claves:Enzymes, Gluten-free, hydrocolloids, Protein, starch, WheatAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusQuality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
ArticleAbstract: The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investPalabras claves:Cooking quality, Furosine, Gluten free pasta, Heat damageAutores:Betoret E., Cristina M. Rosell, Gasparre N.Fuentes:scopusRapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.Fuentes:scopusRole of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder
ArticleAbstract: Gluten free noodles have been made from a variety of ingbkp_redients, but very often without applyinPalabras claves:Gluten free, Hydration, hydrocolloids, Noodles, Tiger nutAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusSnacking: Ingbkp_redients, processing and safety
Book PartAbstract: Urbanization has changed worldwide consumers' lifestyle and consequently their dietary habits. ConsuPalabras claves:Expanded snacks, Extruded snacks, Food innovation, Fried snacks, SNACK BAR, SnackingAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusTiger nut (Cyperus esculentus) as a functional ingbkp_redient in gluten-free extruded snacks
ArticleAbstract: Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, butPalabras claves:EXTRUSIÓN, Gluten-free, Rice flour, snacks, Tiger nutAutores:Alves P.L.d.S., Berrios J.D.J., Cristina M. Rosell, Gasparre N., Pan J.Fuentes:scopus