Detalles de la búsqueda
1.
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.
Molecules
; 28(5)2023 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36903544
2.
Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch.
Molecules
; 28(21)2023 Oct 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959680
3.
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain.
Foods
; 13(4)2024 Feb 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-38397508
4.
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.
Foods
; 12(12)2023 Jun 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-37372492
5.
Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties.
Curr Res Food Sci
; 6: 100456, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-36846468
6.
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.
Foods
; 12(3)2023 Jan 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-36766012
7.
Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars.
Gels
; 9(8)2023 Aug 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-37623086
8.
Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties.
Int J Biol Macromol
; 253(Pt 4): 126908, 2023 Dec 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-37714229
9.
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.
Foods
; 12(6)2023 Mar 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-36981270
10.
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours.
Foods
; 12(7)2023 Mar 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-37048243
11.
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
Foods
; 13(1)2023 Dec 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-38201159
12.
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
Foods
; 12(14)2023 Jul 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37509873
13.
High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
Int J Food Sci Nutr
; 63(8): 971-7, 2012 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22621760
14.
Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.
Foods
; 11(7)2022 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35407103
15.
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications.
Foods
; 11(2)2022 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-35053914
16.
Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments.
Int J Biol Macromol
; 222(Pt B): 1768-1777, 2022 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36195232
17.
Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber.
Gels
; 8(9)2022 Sep 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36135303
18.
Improving gluten-free bread quality by enrichment with acidic food additives.
Food Chem
; 127(3): 1204-9, 2011 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25214115
19.
Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
Int J Food Sci Nutr
; 61(6): 624-9, 2010 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-20345329
20.
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.
Foods
; 9(6)2020 Jun 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-32545426