Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 561-570

  Odjo, Sylvanus ^a   Malumba, Paul ^a,b   Dossou, Joseph ^c   Janas, Sebastien ^a   Béra, François ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF KINSHASA   (Congo)

^c UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

Colors parameters; Corn; Drying; Heat treatment; Proteins

Indexed keywords

ANALYTICAL SOLUTIONS; COLOR INTENSITY; COLOR PARAMETER; CORN; CORN KERNELS; EXTRACTABILITY; FIRST-ORDER KINETIC REACTION; GRAIN MOISTURE CONTENT; HIGH TEMPERATURE; HIGHLY-CORRELATED; HYDROTHERMAL TREATMENTS; SECOND ORDER KINETICS; SECOND-ORDER ORDINARY DIFFERENTIAL EQUATIONS; THROUGH-DRYING; TIME OF PROCESSING;

COLOR; COLOR COMPUTER GRAPHICS; DENATURATION; HEAT TREATMENT; KINETICS; MOISTURE; MOISTURE DETERMINATION; ORDINARY DIFFERENTIAL EQUATIONS; PROTEINS;

DRYING;

ZEA MAYS;

EID: 83955163608     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.023     Document Type: Article

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