Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Raquel Garzon"'
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e27469- (2024)
The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color
Externí odkaz:
https://doaj.org/article/fe57229f81594ebfbd064e86ad487a1b
Autor:
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f969630f1c7a20c570f2f0a2491a815
http://hdl.handle.net/10261/310821
http://hdl.handle.net/10261/310821
Hydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b5ac5e5c7f0916c68b15d62f6bb3eaa
https://api.elsevier.com/content/abstract/scopus_id/85153108951
https://api.elsevier.com/content/abstract/scopus_id/85153108951
Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (μ). Three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd5bc09cb7be5650bc762be82751a8b
http://hdl.handle.net/10261/285640
http://hdl.handle.net/10261/285640
Publikováno v:
Foodfunction. 13(14)
Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d9e492afe172f22250982de96efdf22d
https://pubmed.ncbi.nlm.nih.gov/35730891
https://pubmed.ncbi.nlm.nih.gov/35730891
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1cb5eab6d10c3a6f8cda91ca3f43359
http://hdl.handle.net/10261/280665
http://hdl.handle.net/10261/280665
Autor:
Raquel Garzon, Nicola Gasparre, Antonella Pasqualone, Maria Papageorgiou, Tomislava Grgic, Patricia Le-Bail, Irene Pablos, Christelle Tomb, Christopher Magro, Cristina Rosell
Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579a22c64a3b89c6663f2382db15b75b
https://www.bib.irb.hr/1238350
https://www.bib.irb.hr/1238350
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginates of different average molecular sizes and nature. Rheology of the starchy gels were characterized to evaluate their viscoelasticity. Gels were subje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd7759a60c754d3a6a7370f77160654
https://api.elsevier.com/content/abstract/scopus_id/85125207904
https://api.elsevier.com/content/abstract/scopus_id/85125207904
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
With a view to set up a fast method for assessing the changes brought into a starchy matrix by the main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, a new device was tested. The Rapid Force Analyzer included a fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8b44a8af580a51ee3e2341ef617ed54
https://doi.org/10.1016/j.jcs.2022.103540
https://doi.org/10.1016/j.jcs.2022.103540
Autor:
Sanguansri Charoenrein, Xiao Dong Chen, Naphaporn Chiewchan, Thijs Defraeye, Sakamon Devahastin, Onyinye Ezeh, Sabrina Fawzia, Joana F. Fundo, Raquel Garzon, Shoichi Gohtani, Xin Jin, Md Azharul Karim, Kasiviswanathan Muthukumarappan, Luxsika Ngamwonglumlert, Bart Nicolai, Keshavan Niranjan, Nghia Duc Pham, Mohammad Mahbubur Rahman, Cristina M. Rosell, Elke Scholten, Cristina L.M. Silva, Gabriela J. Swamy, Pieter Verboven, Hidefumi Yoshii, Masni M. Yusoff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9407ced2c7b5230f81a8fd901ff59e43
https://doi.org/10.1016/b978-0-08-100764-8.00020-4
https://doi.org/10.1016/b978-0-08-100764-8.00020-4