Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 569-576

  Doporto, María C ^a   Dini, Cecilia ^a   Mugridge, Alicia ^a   Viña, Sonia Z ^a,b   García, María A ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Flour and starch stability; Physicochemical properties; Thermal behavior; Thermodynamic properties; Water sorption process

Indexed keywords

CASSAVA FLOUR; EXPERIMENTAL DATA; GAB MODEL; GELATINIZATION TEMPERATURE; GLUTEN-FREE; MONOLAYER WATER; PHYSICOCHEMICAL PROPERTY; SLICING PROCESS; SORPTION ISOTHERMS; SORPTION PROPERTIES; THERMAL BEHAVIORS; THERMODYNAMIC PARAMETER; WATER ADSORPTION; WATER HOLDING CAPACITY; WATER SORPTION; WATER SORPTION ISOTHERMS;

ADSORPTION; ADSORPTION ISOTHERMS; GELATION; MATHEMATICAL MODELS; MONOLAYERS; PLANTS (BOTANY); THERMODYNAMIC PROPERTIES;

STARCH;

MANIHOT ESCULENTA;

EID: 84866428095     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.021     Document Type: Article

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