Zobrazeno 1 - 10
of 24
pro vyhledávání: '"J. Robutti"'
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 55, Iss 4, Pp 354-360 (2005)
El conocimiento acerca de la asociación entre las propiedades de cocción y la dureza del endospermo del maíz puede ayudar tanto a los nutricionistas como a los procesadores a seleccionar las materias primas para elaborar productos a base de maíz,
Externí odkaz:
https://doaj.org/article/39bc3261410b4bfb9ef6683be8b97328
Publikováno v:
Ciencia y Tecnologia Alimentaria. 6:95-100
Resumen This study assesses the association between physical properties and baking performance of dough. Sixty-six argentine wheat-breeding lines were milled using an experimental mill. Wet gluten content and physical dough properties were determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4b30f4216c8607e2c64ba34778bcfbf
https://doi.org/10.1080/11358120809487633
https://doi.org/10.1080/11358120809487633
Publikováno v:
Cereal Chemistry Journal. 84:220-224
Efforts are being made to identify sources of starches with unique end-use properties, such as thermal properties, within a wide array of maize germplasm. Because redundancy may exist when evaluating these traits, it would be useful to know the patte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc4db9b7d1cf86820b40feb95fadc60b
https://doi.org/10.1094/cchem-84-3-0220
https://doi.org/10.1094/cchem-84-3-0220
Publikováno v:
Cereal Chemistry Journal. 84:92-96
Thermal properties are among the most important end-use characteristics of starch from maize (Zea mays L.). Knowledge of the contribution of genotype and environment to the total variance for starch thermal properties is needed to aid in defining a t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1c3f4e0f0c07e9a70809af693220c62
https://doi.org/10.1094/cchem-84-1-0092
https://doi.org/10.1094/cchem-84-1-0092
Autor:
E. R. Molfese, A. M. Di Martino, W. J. Rogers, Maximiliano Cogliatti, N. R. Ponzio, M. L. Seghezzo, S. E. Lerner, J. Robutti, F. Borrás
Publikováno v:
Cereal Chemistry Journal. 83:677-683
Four fertilizer treatments were applied to 10 cultivars of durum wheat (Triticum turgidum var. durum L.) in three seasons of designed field trials. The fertilizer treatments were N0S0 - neither N nor S applied; N1S0 - only N applied; N1S1 - both N an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::917f9e94a986a50c089988eb6cbef0de
https://doi.org/10.1094/cc-83-0677
https://doi.org/10.1094/cc-83-0677
Autor:
Nora M. Percibaldi, J. Robutti, Koushik Seetharaman, F. Borrás, Guillermo H. Eyherabide, Ni Yao
Publikováno v:
Cereal Chemistry Journal. 83:86-92
The objective of this study was to determine the relationship between the amount and type of lipids, starch composition and structure, and storage proteins on popcorn expansion and to evaluate whether popcorns could be discriminated from other types
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeb597e7722493e1d82a199df6f519fa
https://doi.org/10.1094/cc-83-0086
https://doi.org/10.1094/cc-83-0086
Autor:
S. E. Lerner, A. M. Di Martino, E. R. Molfese, Maximiliano Cogliatti, J. Robutti, N. R. Ponzio, F. Borrás, M. L. Seghezzo, W. J. Rogers
Publikováno v:
Czech Journal of Genetics and Plant Breeding. 41:314-318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::143113a024211c578a029c6ef05498e4
https://doi.org/10.17221/6206-cjgpb
https://doi.org/10.17221/6206-cjgpb
Publikováno v:
LWT - Food Science and Technology. 37:193-198
Two maize-grit samples obtained from a dent and a flint type of maize, having NIR hardness values of 300 and 546, respectively, were extruded at two different temperatures, 150 and 180°C and at a moisture content of 15 g moisture/100 g sample using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f726fba8157fe5ad1a047f7362903d53
https://doi.org/10.1016/j.lwt.2003.07.004
https://doi.org/10.1016/j.lwt.2003.07.004
Publikováno v:
LWT. 35:663-669
Understanding the association between industrial quality and biochemical and biophysical properties of commercial maize cultivars may help breeders develop cultivars best adapted to diversified processing requirements, and processors choose cultivars
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01ec8b9a3288e8ad320924189e897889
https://doi.org/10.1006/fstl.2002.0926
https://doi.org/10.1006/fstl.2002.0926
Publikováno v:
Cereal Chemistry. 78:379-386
Screening accessions in a germplasm bank aids in the identification of plants with unusual properties ranging from agronomic traits to functional and compositional traits of the seed itself. Results from this study confirm the presence of a wide vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39cbf00dbe046ca25ebacab576c772e1
https://doi.org/10.1094/cchem.2001.78.4.379
https://doi.org/10.1094/cchem.2001.78.4.379