Zobrazeno 1 - 10 of 95 pro vyhledávání: '"Wenceslao Canet"'
1
Akademický článek
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels
Autor: María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet
Publikováno v: Foods, Vol 4, Iss 2, Pp 80-114 (2015)
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP),
Externí odkaz: https://doaj.org/article/a52bbad895024fd9a08baf8316790a9d
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2
Akademický článek
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers
Autor: María Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz, Wenceslao Canet
Publikováno v: Foods, Vol 6, Iss 1, p 3 (2017)
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suita
Externí odkaz: https://doaj.org/article/d6a4f4679e5e4ce0af8a3caded3e0530
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5
Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties
Autor: María José Vela Jiménez, Wenceslao Canet, Beatriz Herranz, María Dolores Alvarez, Raúl Fuentes
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Chickpea flour (CF)-based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural character
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::939224a19552f3c07640e0fd1ff3e7e0
https://doi.org/10.1111/ijfs.13092
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6
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
Autor: María José Vela Jiménez, María Dolores Alvarez, Beatriz Herranz, Wenceslao Canet
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole eg
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97f2a945c183a34a58b608deedb1a809
http://hdl.handle.net/10261/171284
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7
Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating
Autor: Gema Campos, M. Dolores Álvarez, Wenceslao Canet, Beatriz Herranz
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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It was shown that high hydrostatic pressure (HHP) induces either starch gelatinization or protein aggregation in chickpea flour (CF) slurries. The aim of this work was to develop a new “ready-to-eat” semi-solid CF product by using HHP at 600 MPa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::735b94bd82c54ad722051b5e0d5a057d
http://hdl.handle.net/10261/171181
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8
Rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with Added Biopolymers
Autor: Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet, María Dolores Alvarez
Publikováno v: Foods, Vol 6, Iss 1, p 3 (2017)
Foods
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods; Volume 6; Issue 1; Pages: 3
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitabi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b98f23cdeaaf7222b4a64ee13a913a
http://hdl.handle.net/10261/171142
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9
Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure
Autor: Gonzalo Guerrero, Raúl Fuentes, Wenceslao Canet, María Dolores Alvarez
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Nutritional composition, rheological behavior, and structure of a commercial Spanish hummus were analyzed. The hummus is >high in fiber,> and Fe (1.9 ± 0.02 mg/100 g), Ca (65.7 ± 10.9 mg/100 g), Mg (66.8 ± 1.0 mg/100 g), P (164.9 ± 4.6 mg/100 g),
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccc390b6b445cc875f9ac59c934a45fc
http://hdl.handle.net/10261/171193
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10
Formulation Development of a New Chickpea Gel Using Response Surface Methodology and Instrumental and Sensory Data
Autor: María Dolores Alvarez, María J. Jiménez, Raúl Fuentes, Wenceslao Canet
Publikováno v: Journal of Food Process Engineering. 38:271-289
The authors wish to thank the Spanish Ministry ofEconomy and Competitiveness for financial support(AGL2011-28569
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9f496b7f712c2944ff8762f1e26f2ce
https://doi.org/10.1111/jfpe.12136
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