Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties.

Autor: Almeida RLJ; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com., Santos NC; Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., da Silva Pedro M; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Souza Ferreira IL; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil., da Silva Eduardo R; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Muniz CES; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., de Andrade Freire V; Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., Leite ACN; Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., de Oliveira BF; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva PB; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil., da Silva YTF; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., da Silva Freitas RV; Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil., de Sousa ABB; Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil., de Assis Cavalcante J; Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil., Sampaio PM; Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil., da Costa GA; Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140826. Date of Electronic Publication: 2024 Aug 10.