Study of the extension of the shelf life of breads suitable for celiacs by freezing…
ProCerealTech20 de March de 2024
Projects
Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular…
ProCerealTech20 de March de 2024
Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free…
ProCerealTech20 de March de 2024
Application of electromagnetic waves to gluten-free flours to adapt their structure and functionality to the…
ProCerealTech20 de March de 2024
Innovative treatment of cereal grains and pseudocereals with high hydrostatic pressures as a strategy for…
ProCerealTech20 de March de 2024
Impact of microwave and ultrasound treatments on the functionality of gluten-free flours. Application to the…
ProCerealTech20 de March de 2024
Treatment of novel grains of high nutritional value with microwave radiation. Molecular basis of induced…
ProCerealTech20 de March de 2024
Cambios moleculares y estructurales inducidos por tratamientos hidrotérmicos emergentes para la mejora funcional, sensorial y…
ProCerealTech20 de March de 2024
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