Mostrando 6 resultados de: 6
Filtros aplicados
Publisher
Journal of Food Engineering(2)
Food Hydrocolloids(1)
Food and Bioprocess Technology(1)
Journal of Texture Studies(1)
Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Ciencia de los alimentos(3)
Ciencia de materiales(2)
Bioquímica(1)
Microbiología(1)
Microestructura(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(6)
ODS 2: Hambre cero(6)
ODS 3: Salud y bienestar(3)
ODS 9: Industria, innovación e infraestructura(2)
ODS 17: Alianzas para lograr los objetivos(1)
Origen
scopus(6)
Effect of the amount of steam during baking on bread crust features and water diffusion
ArticleAbstract: Surface mechanical properties in fresh bread and during storage are greatly affected by the water plPalabras claves:Baking, bread, Crust, Microstructure, MicrotomographyAutores:Altamirano-Fortoul R., Chevallier S., Cristina M. Rosell, Le-Bail A.Fuentes:scopusInfluence of Amyloglucosidase in Bread Crust Properties
ArticleAbstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of bPalabras claves:Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
ArticleAbstract: The aim of this study was to understand the action of different additives on the crust properties usPalabras claves:Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeabilityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., Hernando I.Fuentes:scopusMicrostructure analysis tools to support bread research
Conference ObjectAbstract: Analytical tools have been the support of great advances in the area of cereals and cereal based proPalabras claves:bread, Digital analysis, Light microscopy, Microstructure, Quality, SemAutores:Altamirano-Fortoul R., Cristina M. Rosell, Garzón R.Fuentes:scopusTexture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
ArticleAbstract: The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechaniPalabras claves:bread, Crust texture, Microstructure, Moisture Content, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusViability of some probiotic coatings in bread and its effect on the crust mechanical properties
ArticleAbstract: The objective of this study was to obtain functional bread combining the microencapsulation of . LacPalabras claves:bread, Crust, Microstructure, Probiotic coatings, starchAutores:Altamirano-Fortoul R., Cristina M. Rosell, Moreno-Terrazas R., Quezada-Gallo A.Fuentes:scopus