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

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