Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Andres Felipe Doblado-Maldonado"'
Publikováno v:
Food Hydrocolloids. 61:36-47
Aqueous leaching from granular maize starch is a common technique for amylose (AM) isolation. Leaching was studied in a 60–90 °C temperature range. The leachate yield, degree of polymerization (DP) and purity were related to the extent of melting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab6be32c4e107c7e01612a57d213863c
https://doi.org/10.1016/j.foodhyd.2016.04.044
https://doi.org/10.1016/j.foodhyd.2016.04.044
Publikováno v:
Journal of Cereal Science. 58:420-423
The objective of this study was to produce wholegrain wheat flour on a laboratory-scale with particle size distributions similar to commercially-milled samples without re-milling the bran. The moisture contents of four hard winter wheat cultivars wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::043658345e71008d67e9ea7af8f51ea8
https://doi.org/10.1016/j.jcs.2013.08.006
https://doi.org/10.1016/j.jcs.2013.08.006
Publikováno v:
Food Chemistry. 140:204-209
Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe2e6ac9b6713bca98b34299c2b76375
https://doi.org/10.1016/j.foodchem.2013.02.071
https://doi.org/10.1016/j.foodchem.2013.02.071
Publikováno v:
Cereal Chemistry Journal. 90:127-131
The purpose of this study was to evaluate the differences among four retail whole wheat flours with respect to particle size distribution and composition of fractions separated by sieving. Interestingly, not only were significant differences discover
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e2e06870afbe868659547f49b7d0376
https://doi.org/10.1094/cchem-09-12-0124-r
https://doi.org/10.1094/cchem-09-12-0124-r
Publikováno v:
Critical reviews in food science and nutrition. 57(2)
Three main in vitro approaches can be distinguished for obtaining amylose (AM): enzymatic synthesis, AM leaching, and AM complexation following starch dispersion. The first uses α-D-glucose-1-phosphate (G1P), a glucosyl primer with a degree of polym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e5141d8264a8e5b2a42f23262b702da
https://pubmed.ncbi.nlm.nih.gov/25975749
https://pubmed.ncbi.nlm.nih.gov/25975749
Publikováno v:
Journal of Cereal Science. 56:119-126
Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options for consumers. The purpose of this review is to address milling and shelf-life issues that ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b45b8cc7d37f40228c106fea7389de61
https://doi.org/10.1016/j.jcs.2012.02.015
https://doi.org/10.1016/j.jcs.2012.02.015
Publikováno v:
CFW Plexus.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1de74536da7293d4b21fc393fb7927b0
https://doi.org/10.1094/cplex-2012-1106-01w
https://doi.org/10.1094/cplex-2012-1106-01w