Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Pavlovich-Abril A"'
Autor:
Pavlovich-Abril, Alán, Rouzaud-Sández, Ofelia, Carvajal-Millán, Elizabeth, Navarro, Rosa Elena, Robles-Sánchez, Rosario Maribel, Barrón-Hoyos, Jesús Manuel
Publikováno v:
In LWT - Food Science and Technology December 2016 74:484-492
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
Akademický článek
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Autor:
Rouzaud-Sández, Ofelia, Pavlovich-Abril, Alán, Salazar-García, María Guadalupe, Robles-Sánchez, Rosario Maribel, Vidal-Quintanar, Reyna Luz
Publikováno v:
Journal of Food Science & Technology; Jul2022, Vol. 59 Issue 7, p2694-2704, 11p
Autor:
Pavlovich-Abril Alán, Amparo Alegría, Zeynep Altintas, Reyes Barberá, Maria Bindea, Marian Butu, Lavinia Florina Călinoiu, Antonio Cilla, Anju Dhiman, Irene Dini, Rohit Dutt, Ana Gabriela Flores-Rueda, José Alberto Gallegos-Infante, Claudia Ivette Gamboa-Gómez, Guadalupe Garcia-Llatas, Vandana Garg, Gargi Ghoshal, Rubén Francisco González-Laredo, Jahidul Islam, R. Jayabalan, Yearul Kabir, Sushil Kumar Kansal, null Kiran, María Jesús Lagarda, Armando M. Martín Ortega, Edwin E. Martínez Leo, Laura Mitrea, Martha Rocío Moreno-Jiménez, A.Y. Onaolapo, O.J. Onaolapo, Semih Otles, Vasfiye Hazal Ozyurt, Andrea Mariana Păcurar, Abigail Meza Peñafiel, Gabriela Precup, Cíntia Lacerda Ramos, Nuria Elizabeth Rocha-Guzmán, Steliana Rodino, Rosane Freitas Schwan, Maira R. Segura Campos, Katalin Szabo, Bianca Eugenia Ştefănescu, Aysu Tolun, Blanca Denis Vázquez-Cabral, Dan Cristian Vodnar, Viduranga Y. Waisundara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03b2f0558bfb37e95d9962d7f4e088cb
https://doi.org/10.1016/b978-0-12-816397-9.09990-8
https://doi.org/10.1016/b978-0-12-816397-9.09990-8
Autor:
Pavlovich-Abril Alán
The chapter deals with food science and nutrition, reviewing the latest trends in functional food. Also an attempt is made to provide a clear definition on what constitute a functional food, and the nutriments that have some potentially positive effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d99b782106f0bb8cfbd7db5e1678fae
https://doi.org/10.1016/b978-0-12-816397-9.00004-2
https://doi.org/10.1016/b978-0-12-816397-9.00004-2
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