Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Roberto L. Torres"'
Autor:
Roberto L. Torres, Silvina R. Drago, Dardo M. De Greef, Rolando J. González, Emilce Elina Llopart
Publikováno v:
International Journal of Food Sciences and Nutrition. 65:34-41
In order to analyze the effects of extrusion temperature (T: 164, 182, 200 C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded accordin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef26c7ca82c9e5175123b576f02e6d17
https://doi.org/10.3109/09637486.2013.836737
https://doi.org/10.3109/09637486.2013.836737
Autor:
Dardo M. De Greef, Yanina A. Merayo, Roberto L. Torres, Rolando J. González, Silvina R. Drago
Publikováno v:
International Journal of Food Science & Technology. 46:2321-2328
Summary The effects of extrusion temperature (80, 90 and 100 °C) and flour moisture content (27%, 31% and 35%) on corn spaghetti quality were evaluated according to a factorial experimental design. Flours obtained from a soft and hard endosperm were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97641fb79110fab0977aa398e24badc5
https://doi.org/10.1111/j.1365-2621.2011.02752.x
https://doi.org/10.1111/j.1365-2621.2011.02752.x
Autor:
Roberto L. Torres, Silvina R. Drago, Adrián A. Pérez, Dardo M. De Greef, Rolando J. González, Carlos R. Carrara
Publikováno v:
Journal of Food Engineering. 87:333-340
The effects of endosperm hardness and extrusion conditions on expanded product characteristics and flour dispersion viscosity of an extruded maize/soybean (88/12) mixture were studied. Samples were obtained with a Brabender single screw extruder. A f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb34855cc48996700e039cd7728e6d17
https://doi.org/10.1016/j.jfoodeng.2007.12.008
https://doi.org/10.1016/j.jfoodeng.2007.12.008
Publikováno v:
Journal of Food Engineering. 74:96-107
The effects of several factors, like screw rpm, die restriction (l/r) and moisture, together with corn endosperm hardness and rice amylose content, on melt viscosity, were analyzed using a Brabender single screw extruder. Bagley’s method was utiliz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb729e1f7cf9f38daad407ab9eb56643
https://doi.org/10.1016/j.jfoodeng.2005.02.007
https://doi.org/10.1016/j.jfoodeng.2005.02.007
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:
Journal of Food Engineering. 48:45-51
The application of an ideal model to the scaling up of a laboratory single screw food extruder is analysed. The method proposed by Harper (case 3) with a scale up factor of 2.25 was used. Experiments were carried out using a commercial corn grits sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac744453363342bb6c0f2c511ccf53c4
https://doi.org/10.1016/s0260-8774(00)00141-2
https://doi.org/10.1016/s0260-8774(00)00141-2
Publikováno v:
Engineering Aspects of Cereal and Cereal-Based Products ISBN: 9781439887028
Engineering Aspects of Cereal and Cereal-Based Products
Engineering Aspects of Cereal and Cereal-Based Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92581c57811291e87e5c32a519dcdf18
https://doi.org/10.1201/b15246-13
https://doi.org/10.1201/b15246-13
Publikováno v:
Soybean and Nutrition
Since the 1960s, soy protein products have been used as nutritional and functional food ingredients in several food categories available to the consumer. Currently the food industry has incorporated soy protein, either as flours, textured, concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eaf2719261b598021483fbc4bedaef9
http://www.intechopen.com/articles/show/title/use-of-soybean-in-cereal-based-food-formulation-and-development-of-nutritionally-improved-foods
http://www.intechopen.com/articles/show/title/use-of-soybean-in-cereal-based-food-formulation-and-development-of-nutritionally-improved-foods
Autor:
Kira Gulko Morse, Roberto L. Torres
Publikováno v:
The Modern Language Journal. 92:336-337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0918028a546eee9a43a9ec1d047e9a91
https://doi.org/10.1111/j.1540-4781.2008.00729_13.x
https://doi.org/10.1111/j.1540-4781.2008.00729_13.x
Autor:
Roberto L. Torres
Publikováno v:
Studies in Second Language Acquisition. 24:498-499
In this book, Slavin and Calderón demonstrate that school-age Hispanic students in the United States can realize their academic expectations and in the process become capable members of society when they are trained in quality educational programs.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a608b9dccfdcd0bef2fd74422e887137
https://doi.org/10.1017/s0272263102233070
https://doi.org/10.1017/s0272263102233070