Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Concepción Collar"'
Autor:
Concepción Collar
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::977c5f45ad3434ca89c18bc293d705e4
https://doi.org/10.1177/1082013217714671
https://doi.org/10.1177/1082013217714671
Publikováno v:
Food Science and Technology International. 15:79-87
The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa shell samples obtained at different pH, on fresh and stored wheat bread performance were investigated, and results were compared with those provided
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7987c4ea2c310635d30670f43d6e88b7
https://doi.org/10.1177/1082013208102643
https://doi.org/10.1177/1082013208102643
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::163fcac2c2d577ffa984796ae9019633
http://hdl.handle.net/10261/139484
http://hdl.handle.net/10261/139484
Autor:
Claudia S. Martinez, Concepción Collar
Publikováno v:
International Journal of Food Science & Technology. 30:493-504
Summary The changes in free lipid (neutral lipids, glycolipids, and phospholipids) and extractable nitrogen (amino acids, peptides, and proteins) components of unyeasted and yeasted wheat sourdoughs started with Lactobacillus plantarum B-39 were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fc5aefa9cfd6db177a884b8e625cdeb
https://doi.org/10.1111/j.1365-2621.1995.tb01396.x
https://doi.org/10.1111/j.1365-2621.1995.tb01396.x
Publikováno v:
Food Hydrocolloids. 21:452-462
Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c3339077a469f078458e817984a3814
https://doi.org/10.1016/j.foodhyd.2006.05.004
https://doi.org/10.1016/j.foodhyd.2006.05.004
Publikováno v:
Food Science and Technology International. 13:99-107
During breadmaking different physicochemical phenomena occur producing discernible changes in the rheological properties. Traditionally, these changes have been studied with equipments controlling separately the mixing step and the baking process. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9a5e388b1e45e5fb1dd13f69fb47ce5
https://doi.org/10.1177/1082013207078341
https://doi.org/10.1177/1082013207078341
Publikováno v:
Journal of Food Engineering. 77:665-671
Dough rheological properties and dynamic mechanical bread parameters have been investigated for relationships to explore the ability of dynamic analysis to characterize fresh bread quality. Rheological assessment of doughs and breads was performed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::070b68a2451b0335a58283335b3c549a
https://doi.org/10.1016/j.jfoodeng.2005.07.026
https://doi.org/10.1016/j.jfoodeng.2005.07.026
Publikováno v:
Journal of Food Engineering. 70:479-488
The impact of microbial transglutaminase (TGM) on the sensory, mechanical and crumb grain pattern of fresh pan breads has been investigated in white and wholemeal flour sponge dough samples supplemented with amylolytic-(NMYL) and non-amylolytic (PTP)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9ad2f638eb3b9d4d03a23a4691f4d0e
https://doi.org/10.1016/j.jfoodeng.2004.10.047
https://doi.org/10.1016/j.jfoodeng.2004.10.047
Autor:
Concepción Collar, Clara Bollaín
Publikováno v:
European Food Research and Technology. 221:298-304
The effects of microbial transglutaminase (TGM) when added singly and in combination with amylolytic (α-amylase, NMYL) and non-amylolytic (xylanase) enzymes on the textural profile of fresh pan beads and pan breads stored for up to 20 days have been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7b5f6cf97b9b5838ccf2b06a3a4ecf6
https://doi.org/10.1007/s00217-005-1162-z
https://doi.org/10.1007/s00217-005-1162-z
Autor:
Concepción Collar, Clara Bollaín
Publikováno v:
European Food Research and Technology. 220:372-379
The functional pattern of wheat flour doughs formulated with hydroxypropylmethylcellulose, a high ester pectin, amylolytic (α-amylase) and non-amylolytic enzymes (xylanase, microbial transglutaminase), and an emulsifier (diacetyl tartaric acid ester
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9439b31876461c03117c0766ac91c0f9
https://doi.org/10.1007/s00217-004-1039-6
https://doi.org/10.1007/s00217-004-1039-6