Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Rossana Altamirano-Fortoul"'
Autor:
Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M Rosell, Francisco Barro
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e90898 (2014)
Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is co
Externí odkaz:
https://doaj.org/article/7eec8c9ff01b49a2bb147242a0c34ac0
Autor:
Zabdiel Orlando, Flores Alvarado, Teodocio Dolores, Mazas, Pérez Gloria, Guerrero, Zaydi Anaí, Acosta Chí, Velásquez Israel, Álvarez, Rossana, Altamirano-Fortoul
Publikováno v:
Congreso Internacional de Investigacion Academia Journals; 2019, Vol. 11 Issue 6, p650-656, 7p
Autor:
Lilia Lucia, Estrada Fabían, Velásquez Israel, Álvarez, Zaydi Anaí, Acosta Chí, Cándido Humberto, Bravo-Delgado, Rossana, Altamirano-Fortoul
Publikováno v:
Congreso Internacional de Investigacion Academia Journals; 2019, Vol. 11 Issue 6, p614-620, 7p
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
12 pages, 7 figures, 2 tables. In compliance with the publisher's copyright policy, the pre-print full-text version of the paper is attached.
Various studies have been carried out on wheat flour to understand protein and starch changes when subj
Various studies have been carried out on wheat flour to understand protein and starch changes when subj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec0b81043fe3cdb08966673f3882dfe7
https://doi.org/10.1094/cchem-05-12-0056-r
https://doi.org/10.1094/cchem-05-12-0056-r
Publikováno v:
Journal of Texture Studies. 44:85-94
financial support of Spanish Ministerio de Ciencia e Innovacion (Project AGL2008-00092/ALI and AGL2011-23802) and the Consejo Superior de Investigaciones Cientificas (CSIC). Altamirano-Fortoul would like to thank her PhD grant (JAE pre) to CSIC. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c990c121ccc356482f919b08a115a7e
https://doi.org/10.1111/j.1745-4603.2012.00368.x
https://doi.org/10.1111/j.1745-4603.2012.00368.x
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 pages, 5 figures, 1 table.-- Available online 27 July 2011.
Surface mechanical properties in fresh bread and during storage are greatly affected by the water plasticizing effect. However, the incidence of steaming during baking on the crust me
Surface mechanical properties in fresh bread and during storage are greatly affected by the water plasticizing effect. However, the incidence of steaming during baking on the crust me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e4a36bf32f0a7fc60b1094f94081f7a
https://doi.org/10.1016/j.jfoodeng.2011.07.015
https://doi.org/10.1016/j.jfoodeng.2011.07.015
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 pages, 4 tables, 5 figures.-- Available online 29 April 2010.
Quality of several bread specialties from frozen partially baked breads was assessed to define main quality features. Loss of crust freshness shortly after baking was also determine
Quality of several bread specialties from frozen partially baked breads was assessed to define main quality features. Loss of crust freshness shortly after baking was also determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1ae1367c192de749fffc4312756a082
https://doi.org/10.1016/j.lwt.2010.04.018
https://doi.org/10.1016/j.lwt.2010.04.018
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
All rights reserved. The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7737b7f17c5c4f206893c5ff836ec06d
Autor:
Cristina M. Rosell, Fernando Pistón, Isabel Comino, Francisco Barro, Javier Gil-Humanes, Ana Real, Carolina Sousa, Rossana Altamirano-Fortoul
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e90898 (2014)
Digital.CSIC. Repositorio Institucional del CSIC
instname
idUS. Depósito de Investigación de la Universidad de Sevilla
PLoS ONE
Digital.CSIC. Repositorio Institucional del CSIC
instname
idUS. Depósito de Investigación de la Universidad de Sevilla
PLoS ONE
Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7733787004c65c88c233d2bf29deb462
http://hdl.handle.net/10261/101188
http://hdl.handle.net/10261/101188
Publikováno v:
Journal of Food Research. 5:95
Part-baked bread (PBB) is a product which offers advantages to producers and consumers. The lower cost of refrigeration in comparison with freezing makes it an interesting option to preserve the PBB. The main problem of PBB stored in refrigeration is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219f09f1b0cb280cc1417c2e724a2311
https://doi.org/10.5539/jfr.v5n6p95
https://doi.org/10.5539/jfr.v5n6p95