Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Hugo Gloria-Hernandez"'
Autor:
Sathaporn Srichuwong, Lisa Lamothe, Roberto King, Hugo Gloria-Hernandez, Sean Austin, Delphine Curti
Publikováno v:
Food chemistry. 233
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::928733643dd48a09e273c531b1885bd3
https://pubmed.ncbi.nlm.nih.gov/28530552
https://pubmed.ncbi.nlm.nih.gov/28530552
Autor:
Friedrich Meuser, Gilles Fayard, Bernhard van Lengerich, Simon J. Livings, Wolfgang Bindzus, Hugo Gloria-Hernandez
Publikováno v:
Starch - Stärke. 54:393-400
Commercial wheat, corn and rice starch were extrusion cooked under a specific mechanical energy input (SME) ranging from 81 to 365 Wh/kg (288 to 1314 kJ/kg). Extrusion cooking at low and high SME resulted in products having significant differences in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::021bccc09ec0350a64f7994584c4ec36
https://doi.org/10.1002/1521-379x(200209)54:9<393::aid-star393>3.0.co
https://doi.org/10.1002/1521-379x(200209)54:9<393::aid-star393>3.0.co
Coarsening is a major mechanism responsible for instability in liquid foams. Gas molecules can diffuse through walls/lamellae leading to dynamic changes in bubble sizes. Surface active molecules pack at interfaces, affecting coarsening according to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5d2a7fc941adc5250c1e72246d49564
https://doi.org/10.1016/b978-1-891127-59-5.50018-3
https://doi.org/10.1016/b978-1-891127-59-5.50018-3
