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dc.contributor.author
Rolandelli, Guido  
dc.contributor.author
Farroni, Abel Eduardo  
dc.contributor.author
Buera, Maria del Pilar  
dc.date.available
2023-10-05T14:46:02Z  
dc.date.issued
2022-11  
dc.identifier.citation
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, Maria del Pilar; Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 58; 2; 11-2022; 623-630  
dc.identifier.issn
0950-5423  
dc.identifier.uri
http://hdl.handle.net/11336/214237  
dc.description.abstract
Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. Guggenheim-Anderson-de Boer (GAB) and D'arcy & Watt (GDW) sorption models provided information regarding water-solids interactions and microstructural arrangements. After storage for 2, 4, and 6 months, several physicochemical properties of snacks were measured and compared with freshly prepared products and raw blends. Addition of quinoa and canary seed flours doubled phenolics content and antioxidant properties. Lipids oxidation kinetics was associated with water sorption, antioxidant properties, and carotenoids and phenolics stability. Starch gelatinisation and protein transformations were assessed through FTIR. Protein denaturation after thermal treatment reduced intermolecular associations with carotenoids and phenolic compounds, which enhanced their functionality as antioxidants. Addition of quinoa and canary seed flours showed promising results for the development of innovative snacks with improved functional properties.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ANTIOXIDANT ACTIVITY  
dc.subject
CORN-BASED SNACKS  
dc.subject
FTIR  
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LIPIDS' OXIDATION  
dc.subject
WATER SORPTION ISOTHERMS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-07T22:36:48Z  
dc.journal.volume
58  
dc.journal.number
2  
dc.journal.pagination
623-630  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Rolandelli, Guido. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina  
dc.description.fil
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina  
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina  
dc.journal.title
International Journal of Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16210  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.16210