Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gabriela Noel Barrera"'
Publikováno v:
Foods, Vol 13, Iss 5, p 689 (2024)
This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose s
Externí odkaz:
https://doaj.org/article/259fbe90df5047b78bf5b5158bf90ccf
Autor:
María Gabriela Bordón, Gabriela Noel Barrera, Maria C. Penci, Andrea Bori, Victoria Caballero, Pablo Ribotta, Marcela Lilian Martínez
Publikováno v:
Proceedings, Vol 53, Iss 1, p 22 (2020)
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as
Externí odkaz:
https://doaj.org/article/4e980736d2194311bcd0617b8f4f9418
Autor:
María Gabriela Bordón, Gabriela Noel Barrera, Agustín González, Pablo Daniel Ribotta, Marcela Lilian Martínez
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3322-3333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d91abb7c93bf88acc0f3ea541cde7f3b
https://doi.org/10.1002/jsfa.12489
https://doi.org/10.1002/jsfa.12489
Publikováno v:
Journal of the Science of Food and Agriculture. 103:1377-1384
The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8e30a4c82d31f582f83b43ef8377027
https://doi.org/10.1002/jsfa.12231
https://doi.org/10.1002/jsfa.12231
Publikováno v:
International Journal of Food Science & Technology. 57:4887-4893
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241af1cfd6becccee808a7d57bc3d7d8
https://doi.org/10.1111/ijfs.15905
https://doi.org/10.1111/ijfs.15905
Autor:
Gabriela Noel Barrera, Roxana Verónica Piloni, Paula Moldenaers, Laura Beatriz Iturriaga, Pablo Daniel Ribotta
Publikováno v:
Food Hydrocolloids. 132:107848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9aff37617e887f3f36b55a0138fb7af0
https://doi.org/10.1016/j.foodhyd.2022.107848
https://doi.org/10.1016/j.foodhyd.2022.107848
Autor:
María Belén Franzoni, Andrés Gustavo Teobaldi, Gabriela Noel Barrera, Rodolfo Héctor Acosta, Pablo Daniel Ribotta, Manuel Isaac Velasco
Publikováno v:
Carbohydrate polymers. 285
Among the many biopolymers that constitute food products, starch is one of the most common. Starch granules are often damaged in the milling process, which affects the final product quality, mainly due to changes in water adsorption properties. In th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e1c3201e63e157d58303455edb8e293
https://pubmed.ncbi.nlm.nih.gov/35287850
https://pubmed.ncbi.nlm.nih.gov/35287850
Publikováno v:
Starch - Stärke. 68:1095-1102
Fil: Loubes, Maria Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::031dded79aba5e0ed2a5f9751a904e9a
https://doi.org/10.1002/star.201600092
https://doi.org/10.1002/star.201600092