Valorization and sustainability – ProCerealTech https://procerealtech-bioeco.uva.es Innovación en cereales y derivados Thu, 21 Mar 2024 11:17:31 +0000 en-GB hourly 1 https://wordpress.org/?v=6.4.3 https://procerealtech-bioeco.uva.es/wp-content/uploads/2024/02/cropped-favicon@4x-8-32x32.png Valorization and sustainability – ProCerealTech https://procerealtech-bioeco.uva.es 32 32 Gluten-free bread production by incorporation of structured protein networks https://procerealtech-bioeco.uva.es/en/gluten-free-bread-production-by-incorporation-of-structured-protein-networks/ Wed, 20 Mar 2024 12:31:09 +0000 https://procerealtech-bioeco.uva.es/?p=1585

Gluten-free bread making by incorporation of structured (exogenous) protein networks and their impact on starch digestibility

Ref: VA252A12-2

Funding entity:

Start date: 08/08/2012

End date: 31/12/2013

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

]]> Nutritional and functional improvement of gluten-free breads https://procerealtech-bioeco.uva.es/en/nutritional-and-functional-improvement-of-gluten-free-breads/ Wed, 20 Mar 2024 12:25:52 +0000 https://procerealtech-bioeco.uva.es/?p=1578

Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular weights according to EFSA-approved health claims.

Ref: AGL2012-35088

Funding entity:

Start date: 01/01/2013

End date: 31/12/2015

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

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