Financeur: JUNTA DE CASTILLA Y LEÓN -CONSEJERÍA DE EDUCACIÓN
date_range Durée de 08 août 2012 à 31 décembre 2014 (29 mois) Fini
euro 30 000,00 EUR

Sphère Régional. Avec un caractère Public.

Annonce: PROGRAMA DE APOYO A PROYECTOS DE INVESTIGACIÓN A INICIAR EN 2012 (JUNTA DE CASTILLA Y LEÓN -CONSEJERÍA DE EDUCACIÓN)
Programme: ESTRATEGIA REGIONAL DE INVESTIGACIÓN CIENTÍFICA, DESARROLLO TECNOLÓGICO E INNOVACIÓN 2007-2013 (ERIDI 2007-2013
Sous-programme: CONVOCATORIA DE APOYO A PROYECTOS

Chercheurs

Foto de MANUEL
MANUEL
GOMEZ PALLARES
Responsable
Foto de PEDRO ANTONIO
PEDRO ANTONIO
CABALLERO CALVO

Composants à d'autres moments (1)

Publications liées au projet

Montrer par typologie

2016

  1. Changing flour functionality through physical treatments for the production of gluten-free baking goods

    Journal of Cereal Science

  2. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

    Food Chemistry

2015

  1. Quantification of sugars in wheat flours with an HPAEC-PAD method

    Food Chemistry

  2. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

    Journal of Food Science and Technology

  3. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis

    Food Chemistry

  4. 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

  5. Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

    Food Research International

  6. Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

    Food Hydrocolloids

  7. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    Food and Bioprocess Technology

2014

  1. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Journal of Food Quality

  2. Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

    Food and Bioprocess Technology

  3. Modification of wheat flour functionality and digestibility through different extrusion conditions

    Journal of Food Engineering

2013

  1. Effect of the addition of extruded wheat flours on dough rheology and bread quality

    Journal of Cereal Science

  2. Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

    Journal of Texture Studies