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Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
ArticleAbstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availabPalabras claves:Arabinoxylans, bread, Gluten free, Rice flour, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusEvaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol
ArticleAbstract: Background and objectives: Nixtamalized maize flours (NMF) are convenient products to obtain an arraPalabras claves:MIXOLAB, nixtamalized dough rheology, nixtamalized maize flour, Tortillas, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusImpact of preharvest and controlled sprouting on wheat and bread quality
Book PartAbstract: Preharvest sprouting (PHS) is the undesirable germination of mature wheat that occurs in the field bPalabras claves:Breadmaking, Controlled germination, Hydrolytic enzymes, Phytochemicals, Preharvest sprouting, selenium, WheatAutores:Espinosa-Ramírez J., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:googlescopus