Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Colombo, Andrés | - |
| dc.creator | Ribotta, Pablo Daniel | - |
| dc.creator | Leon, Alberto Edel | - |
| dc.date | 2018-01-16T19:15:13Z | - |
| dc.date | 2018-01-16T19:15:13Z | - |
| dc.date | 2014-11 | - |
| dc.date | 2018-01-03T20:10:27Z | - |
| dc.date.accessioned | 2019-04-29T15:31:41Z | - |
| dc.date.available | 2019-04-29T15:31:41Z | - |
| dc.date.issued | 2014-11 | - |
| dc.identifier | Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel; Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites; Springer; Journal of the American Oil Chemists Society; 91; 11; 11-2014; 1911-1920 | - |
| dc.identifier | 0003-021X | - |
| dc.identifier | http://hdl.handle.net/11336/33483 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/295810 | - |
| dc.description | Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems. | - |
| dc.description | Fil: Colombo, Andrés. 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. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina | - |
| dc.description | Fil: Ribotta, Pablo Daniel. 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. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina | - |
| dc.description | Fil: Leon, Alberto Edel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Springer | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11746-014-2532-0 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2532-0 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | GELATINIZATION | - |
| dc.subject | RHEOLOGY | - |
| dc.subject | PEANUT PROTEIN CONCENTRATE | - |
| dc.subject | STARCH | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
Ficheros en este ítem:
No hay ficheros asociados a este ítem.