PROYECTOS REGIONALES
Proyecto VA054A12-2
COMBINACIÓN DE TRATAMIENTOS ENZIMÁTICOS Y EXTRUSIÓN PARA MODIFICAR LAS PROPIEDADES FUNCIONALES DE LAS HARINAS
Financiador:
JUNTA DE CASTILLA Y LEÓN -CONSEJERÍA DE EDUCACIÓN
date_range
Duración del 08 de agosto de 2012 al 31 de diciembre de 2014
(29 meses)
Finalizó
euro
30.000,00 EUR
De ámbito Autonómico. Con carácter Público.
Convocatoria:
PROGRAMA DE APOYO A PROYECTOS DE INVESTIGACIÓN A INICIAR EN 2012
(JUNTA DE CASTILLA Y LEÓN -CONSEJERÍA DE EDUCACIÓN)
Subprograma:
CONVOCATORIA DE APOYO A PROYECTOS
Investigadores/as
MANUEL
GOMEZ PALLARES
Responsable
Componentes en otros momentos (1)
- MARTINEZ MARTINEZ, MARIO Colaborador 20132013
Publicaciones relacionadas con el proyecto (14)
Mostrar por tipología2016
2015
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Quantification of sugars in wheat flours with an HPAEC-PAD method
Food Chemistry
-
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality
Journal of Food Science and Technology
-
Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis
Food Chemistry
-
Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating
LWT - Food Science and Technology
-
Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study
Food Research International
-
Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels
Food Hydrocolloids
-
Effect of Microwave Treatment on Physicochemical Properties of Maize Flour
Food and Bioprocess Technology
2014
-
Influence of the Addition of Extruded Flours on Rice Bread Quality
Journal of Food Quality
-
Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
Food and Bioprocess Technology
-
Modification of wheat flour functionality and digestibility through different extrusion conditions
Journal of Food Engineering
2013
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Effect of the addition of extruded wheat flours on dough rheology and bread quality
Journal of Cereal Science
-
Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour
Journal of Texture Studies