Ingeniería Agrícola y Forestal
Departamento
MARTA
SAHAGUN CARABAZA
Investigadora en el periodo 2017-2019
Publicaciones en las que colabora con MARTA SAHAGUN CARABAZA (16)
2020
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Effect of sprouting time on dough and cookies properties
Journal of Food Measurement and Characterization, Vol. 14, Núm. 3, pp. 1595-1600
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Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
LWT, Vol. 117
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Optimisation of protein-enriched gluten-free layer cakes using a mixture design
International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2171-2178
2019
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Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach
Food and Bioprocess Technology, Vol. 12, Núm. 5, pp. 820-828
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Estudio de la incorporación de altos porcentajes de proteínas en productos sin gluten a base de cereales
Estudio de la incorporación de altos porcentajes de proteínas en productos sin gluten a base de cereales
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Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time
International Journal of Food Science and Technology, Vol. 54, Núm. 9, pp. 2718-2724
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Influence of flour particle size distribution on the quality of maize gluten-free cookies
Foods, Vol. 8, Núm. 2
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Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states
Food and Function, Vol. 10, Núm. 2, pp. 616-624
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Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
Food and Bioprocess Technology, Vol. 12, Núm. 7, pp. 1083-1092
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Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality
Food and Bioprocess Technology, Vol. 12, Núm. 12, pp. 2085-2092
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The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees
International Journal of Food Science and Technology, Vol. 54, Núm. 11, pp. 3066-3073
2018
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Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level
Food and Bioprocess Technology, Vol. 11, Núm. 9, pp. 1686-1694
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Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics
International Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 1452-1458
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Influence of protein source on characteristics and quality of gluten-free cookies
Journal of Food Science and Technology, Vol. 55, Núm. 10, pp. 4131-4138
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Influence of protein source on the characteristics of gluten-free layer cakes
LWT, Vol. 94, pp. 50-56
2017
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Efecto de la adición de diferentes proteínas en las características de bizcochos tipo "layer" sin gluten
La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]