Mostrar el registro sencillo del ítem

dc.contributor.author
Barrera, Gabriela
dc.contributor.author
Bustos, Mariela C.
dc.contributor.author
Iturriaga, Laura Beatriz
dc.contributor.author
Flores, Silvia Karina
dc.contributor.author
Leon, Alberto Edel
dc.contributor.author
Ribotta, Pablo Daniel
dc.date.available
2017-10-03T13:55:57Z
dc.date.issued
2012-12
dc.identifier.citation
Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; et al.; Effect of damaged starch on the rheological properties of wheat starch suspensions; Elsevier; Journal of Food Engineering; 116; 1; 12-2012; 233-239
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/25719
dc.description.abstract
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Damaged Starch
dc.subject
Gelatinization
dc.subject
Flow Properties
dc.subject
Pasting
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of damaged starch on the rheological properties of wheat starch suspensions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-02T19:06:41Z
dc.journal.volume
116
dc.journal.number
1
dc.journal.pagination
233-239
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina
dc.description.fil
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2012.11.020
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005729


Archivos asociados

Documento no disponible

Comunidades y colecciones

  • Articulos(ICYTAC) [165]
    Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA

Mostrar el registro sencillo del ítem