Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Marcela P. Tolaba"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract Gluten-free and gum-free breads were developed, with the focus on the impact of raw materials (rice grain or flour) and processing conditions (pre-hydration and mixing time). The evaluation of bread quality primarily involved after the measu
Externí odkaz:
https://doaj.org/article/a1b19e5837e14baf82559abf40791f0e
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100168- (2021)
The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with th
Externí odkaz:
https://doaj.org/article/9aa2f4dcc873475eb3e92f0344e73bf7
Publikováno v:
Starch - Stärke.
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Particulate Science and Technology. 40:66-73
Modified rice flours were obtained by high-impact milling. A factorial design was performed in a planetary ball mill varying rotational speed (450–650 rpm) and milling time (10–40 min) while millin...
Publikováno v:
Carbohydrate Polymer Technologies and Applications. 2021, 2
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100168-(2021)
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100168-(2021)
Fil: González, Luciana C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: González, Luciana C. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Air
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1632b11f38927c7e2dfc8b1f463cf7a
https://repositorio.uca.edu.ar/handle/123456789/13859
https://repositorio.uca.edu.ar/handle/123456789/13859
Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling
Autor:
Lina Marcela Agudelo Laverde, Marcela P. Tolaba, José Fernando Solanilla Duque, Diego Fernando Roa Acosta, Héctor Samuel Villada Castillo
Publikováno v:
International Journal of Food Engineering. 16
In this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was 55 g of starch/100 g of amarant
Publikováno v:
Journal of Food Science and Technology. 55:2985-2993
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among
Publikováno v:
Starch - Stärke. 68:1095-1102
Fil: Loubes, Maria Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized ri