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dc.contributor.author
Mufari, Jesica Romina  
dc.contributor.author
Miranda Villa, Patricia Paola  
dc.contributor.author
Calandri, Edgardo Luis  
dc.date.available
2019-08-12T15:12:31Z  
dc.date.issued
2018-10  
dc.identifier.citation
Mufari, Jesica Romina; Miranda Villa, Patricia Paola; Calandri, Edgardo Luis; Quinoa germ and starch separation by wet milling, performance and characterization of the fractions; Elsevier Science; LWT - Food Science and Technology; 96; 10-2018; 527-534  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/81419  
dc.description.abstract
Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, which is external, represents one third of the whole seed and surrounding the perisperm, composed mainly of starch. The aim of this work was to purpose a method for germ and perisperm separation, through a wet milling stage in a roller mill. The method described enables to obtain an enriched fraction of the germ that represents a recovery of 96.5% of the proteins, 95.8% of lipids and 92.6% of ashes, with respect to the germ manually extracted. Additionally, the starch can be recovered in a further step. The extraction yields, nutritional losses and characteristics of the different fractions are discussed.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Germ  
dc.subject
Protein Enrichment  
dc.subject
Quinoa  
dc.subject
Starch  
dc.subject
Wet Milling  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Quinoa germ and starch separation by wet milling, performance and characterization of the fractions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-08-09T15:05:28Z  
dc.journal.volume
96  
dc.journal.pagination
527-534  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Miranda Villa, Patricia Paola. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina  
dc.description.fil
Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818305218  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2018.06.010