Sfoglia per Autore "García Solaesa, Ángela"

Items 1-7 di 7

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

Rebolleda, Sara; González San José, María Luisa; Sanz, María Teresa; Beltrán, Sagrario; García Solaesa, Ángela (2020)
Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Beltrán, Sagrario; Ronda Balbás, María Felicidad (2019)
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Muñoz Muñoz, José María ; Ronda Balbás, María Felicidad (2021)
Estudio de la mejora de la funcionalidad de harinas y almidones sin gluten mediante tratamientos físicos innovadores

Pablos Alcalde, Sara de (2018)
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Vela Corona, Antonio José ; Villanueva Barrero, Marina ; García Solaesa, Ángela ; Ronda Balbás, María Felicidad (2021)
Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour: From dry to wet treatments

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2022)
Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2020)