Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Barrera, Gabriela | - |
| dc.creator | Bustos, Mariela C. | - |
| dc.creator | Iturriaga, Laura Beatriz | - |
| dc.creator | Flores, Silvia Karina | - |
| dc.creator | Leon, Alberto Edel | - |
| dc.creator | Ribotta, Pablo Daniel | - |
| dc.date | 2017-10-03T13:55:57Z | - |
| dc.date | 2017-10-03T13:55:57Z | - |
| dc.date | 2012-12 | - |
| dc.date | 2017-10-02T19:06:41Z | - |
| dc.date.accessioned | 2019-04-29T15:45:20Z | - |
| dc.date.available | 2019-04-29T15:45:20Z | - |
| dc.date.issued | 2012-12 | - |
| dc.identifier | 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 | 0260-8774 | - |
| dc.identifier | http://hdl.handle.net/11336/25719 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301205 | - |
| dc.description | 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.description | Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina | - |
| dc.description | Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina | - |
| dc.description | 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: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2012.11.020 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005729 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/25719 | - |
| dc.subject | Damaged starch | - |
| dc.subject | Gelatinization | - |
| dc.subject | Flow properties | - |
| dc.subject | Pasting | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | 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: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.