IMPROVING GLUTEN-FREE FLOURS FUNCTIONALITY BY MW TREATMENTS; A TOOL FOR HIGH QUALITY OF GLUTEN-FREE BAKERY (PHYSICAL, SENSORIAL AND NUTRITIONAL)

Project Information

BREADforALL

Grant agreement ID: 706102

DOI

10.3030/706102

Project closed

EC signature date 31 March 2016

Start date 1 September 2016

End date 31 August 2018

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 170 121,60

EU contribution

€ 170 121,60

Coordinated by

UNIVERSIDAD DE VALLADOLID
Spain

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Publications

Peer reviewed articles (2)

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Author(s): Marina Villanueva, Joanna Harasym, José María Muñoz, Felicidad Ronda
Published in: Journal of Food Engineering, Issue 224, 2018, Page(s) 156-164, ISSN 0260-8774
Publisher: Elsevier BV
DOI: 10.1016/j.jfoodeng.2017.12.030

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Author(s): Marina Villanueva, Beatriz De Lamo, Joanna Harasym, Felicidad Ronda
Published in: Carbohydrate Polymers, Issue 201, 2018, Page(s) 374-381, ISSN 0144-8617
Publisher: Pergamon Press Ltd.
DOI: 10.1016/j.carbpol.2018.08.052