PHASE TRANSITIONS IN FOODS

By BARBARA SANCHEZ

CONTENTS SPECIAL ISSUE: RHEOLOGY AND QUALITY RESEARCH OF CEREAL-BASED FOOD TETRASELMIS CHUII AS A SUSTAINABLE AND HEALTHY INGREDIENT TO PRODUCE GLUTEN-FREE BREAD: IMPACT ON STRUCTURE, COLOUR AND BIOACTIVITY IMPACT OF ACORN FLOUR ON GLUTEN-FREE DOUGH RHEOLOGY PROPERTIES YOGURT AS AN ALTERNATIVE INGREDIENT TO IMPROVE THE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF GLUTEN-FREE BREADS OPTIMIZATION OF THE FORMULA AND PROCESSING FACTORS FOR GLUTEN-FREE RICE BREAD WITH TAMARIND GUM PHYSICAL AND DYNAMIC OSCILLATORY SHEAR PROPERTIES OF GLUTEN-FREE RED KIDNEY BEAN BATTER AND CUPCAKES AFFECTED BY RICE FLOUR ADDITION BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY, AND SENSORY ANALYSIS OF RICE-BASED EXTRUDED SNACKS-LIKE FORTI?ED WITH BEAN AND CAROB FRUIT FLOURS STUDY OF THE EFFECTS INDUCED BY BALL MILLING TREATMENT ON DIFFERENT TYPES OF HYDROCOLLOIDS IN A CORN STARCH–RICE FLOUR SYSTEM DOUGH RHEOLOGICAL BEHAVIOR AND MICROSTRUCTURE CHARACTERIZATION OF COMPOSITE DOUGH WITH WHEAT AND TOMATO SEED FLOURS