Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: Chemical, thermal and rheological characterization

Journal of the Science of Food and Agriculture

Volumn 90, Issue 7, 2010, Pages 1185-1193

  Tapia Blácido, Delia R ^a   Sobral, Paulo J A ^b   Menegalli, Florencia C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Amaranth; DSC; Flour; Protein; Rheology; Starch

Indexed keywords

ALBUMINOID; AMYLOSE; FATTY ACID; GLOBULIN; GLUTEN; PROLAMIN; STARCH; VEGETABLE PROTEIN; FAT INTAKE; GEL; PROTEIN INTAKE;

AMARANTHUS; ARTICLE; CHEMISTRY; FAT INTAKE; FLOUR; FLOW KINETICS; GEL; GENETICS; HEAT; PLANT SEED; PROTEIN INTAKE; STANDARD; ANALYSIS; STANDARDS;

ALBUMINS; AMARANTHUS; AMYLOSE; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; FLOUR; GELS; GLOBULINS; GLUTENS; HOT TEMPERATURE; PLANT PROTEINS; PROLAMINS; RHEOLOGY; SEEDS; STARCH;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; BOVINE RESPIRATORY SYNCYTIAL VIRUS;

EID: 77951040303     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3946     Document Type: Article

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