Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Alán Pavlovich-Abril"'
Autor:
Alán, Pavlovich-Abril
Publikováno v:
Advances in Rheology of Materials ISBN: 9781837699964
Advances in Rheology of Materials
Advances in Rheology of Materials
Extensional flow properties have long been recognized as important for understanding the dough performance, and the experimental measurement of these properties has been the topic of many studies. Agroindustry by-products have potential application a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd71c3051d2304eb7fc17cb85b7c8ea5
https://doi.org/10.5772/intechopen.108045
https://doi.org/10.5772/intechopen.108045
Autor:
Reyna Luz Vidal-Quintanar, Ofelia Rouzaud-Sández, Rosario Maribel Robles-Sánchez, María Guadalupe Salazar-García, Alán Pavlovich-Abril
Publikováno v:
J Food Sci Technol
This assay was performed to select chemical compounds and rheological parameters for the prediction of the bread volume and crumb firmness of breads made with a blend of wheat flour-fine bran, using multivariate analysis. Two main factors were used,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8881a82296d42a42ecbef21eacaae49f
https://doi.org/10.1007/s13197-021-05290-3
https://doi.org/10.1007/s13197-021-05290-3
Autor:
Rosario Maribel Robles-Sánchez, Jesús Manuel Barrón-Hoyos, Ofelia Rouzaud-Sández, Elizabeth Carvajal-Millan, Alán Pavlovich-Abril, Rosa Elena Navarro
Publikováno v:
LWT. 74:484-492
Water extractable arabinoxylans (WE-AXs) from different tissues of wheat exhibit large natural variations in their structure and are the basis of the functional properties of wheat in bread dough. The objective of this work was to characterize the mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dea156fd29f528a74fd47064ce93503e
https://doi.org/10.1016/j.lwt.2016.08.007
https://doi.org/10.1016/j.lwt.2016.08.007
Autor:
Alán Pavlovich-Abril
Publikováno v:
Food Process Engineering and Quality Assurance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5123adc44d9865a72c9c386b231a4b67
https://doi.org/10.1201/9781315232966-3
https://doi.org/10.1201/9781315232966-3
Autor:
Alán Pavlovich-Abril, María Guadalupe Salazar-García, Reyna Luz Vidal-Quintanar, Ana Lourdes Romero-Baranzini, Ofelia Rouzaud-Sández
Publikováno v:
Journal of Food Quality. 38:30-39
The present study investigated the relationships between chemical composition and bread-making quality parameters of white flour substituted with 30% of fine bran from two wheat genotypes. Fine bran with particle diameters ranging from 265 to 155 μm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4dd1ce542c87718bf8bffa337e4ec70
https://doi.org/10.1111/jfq.12103
https://doi.org/10.1111/jfq.12103
Autor:
Alán, Pavlovich-Abril, Alegría, Amparo, Altintas, Zeynep, Barberá, Reyes, Bindea, Maria, Butu, Marian, Călinoiu, Lavinia Florina, Cilla, Antonio, Dhiman, Anju, Dini, Irene, Dutt, Rohit, Flores-Rueda, Ana Gabriela, Gallegos-Infante, José Alberto, Gamboa-Gómez, Claudia Ivette, Garcia-Llatas, Guadalupe, Garg, Vandana, Ghoshal, Gargi, González-Laredo, Rubén Francisco, Islam, Jahidul, Jayabalan, R., Kabir, Yearul, Kansal, Sushil Kumar, Kiran, Lagarda, María Jesús, Martín Ortega, Armando M., Martínez Leo, Edwin E., Mitrea, Laura, Moreno-Jiménez, Martha Rocío, Onaolapo, A.Y., Onaolapo, O.J., Otles, Semih, Ozyurt, Vasfiye Hazal, Păcurar, Andrea Mariana, Peñafiel, Abigail Meza, Precup, Gabriela, Ramos, Cíntia Lacerda, Rocha-Guzmán, Nuria Elizabeth, Rodino, Steliana, Schwan, Rosane Freitas, Segura Campos, Maira R., Szabo, Katalin, Ştefănescu, Bianca Eugenia, Tolun, Aysu, Vázquez-Cabral, Blanca Denis, Vodnar, Dan Cristian, Waisundara, Viduranga Y.
Publikováno v:
In Functional and Medicinal Beverages 2019:xiii-xv
Publikováno v:
International journal of food sciences and nutrition. 63(7)
Interest in cereal bran as a source of dietary fibre (DF) and functional components has increased in recent years. Current studies actively focus on DF definition, analysis, formulation in consumer-friendly food products, processing and beneficial he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd778078a3dd3e4367665e331b86bd0e
https://pubmed.ncbi.nlm.nih.gov/22486424
https://pubmed.ncbi.nlm.nih.gov/22486424
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Alán Pavlovich-Abril, Salazar-Garcia, M. G., Moroyoqui, F. J. C., Ramirez, R. O., Meza, N. G.
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::359cae95eb9456aa2caabe9eb5dd5dfc
http://www.scopus.com/inward/record.url?eid=2-s2.0-73849131904&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-73849131904&partnerID=MN8TOARS