Influence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels

Journal of Food Engineering

Volumn 95, Issue 3, 2009, Pages 393-399

  Malumba, Paul ^a,b   Janas, Sébastien ^a   Masimango, Thaddée ^b   Sindic, Mariane ^a   Deroanne, Claude ^a   Béra, François ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF KINSHASA   (Congo)

Author keywords

Albumin; Corn; Drying; Globulin; Logistic model; Polynomial model; Salt soluble proteins; Solubility; Starch; Wet milling; Zein

Indexed keywords

ALBUMIN; CORN; GLOBULIN; LOGISTIC MODEL; POLYNOMIAL MODEL; WET-MILLING;

DEWATERING; DRYING; MATHEMATICAL MODELS; MILLING (MACHINING); SOLUBILITY; STARCH; TERNARY SYSTEMS; ZEIN;

CURING;

ZEA MAYS;

EID: 68349154622     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.05.022     Document Type: Article

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