Mostrando 7 resultados de: 7
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Publisher
LWT(2)
Food Hydrocolloids(1)
Journal of Food Engineering(1)
Journal of Texture Studies(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Ciencia de los alimentos(3)
Ciencia de materiales(2)
Bioquímica(1)
Microbiología(1)
Microestructura(1)
Origen
scopus(7)
Effect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes:scopusEffect 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:scopusMechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, 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:scopusPhysico-chemical changes in breads from bake off technologies during storage
ArticleAbstract: Quality of several bread specialties from frozen partially baked breads was assessed to define mainPalabras claves:bread, Crust properties, Frozen part-baked, Instrumental analysisAutores:Altamirano-Fortoul R., Cristina M. RosellFuentes: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: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:scopus