Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

Food Chemistry

Volumn 215, Issue , 2017, Pages 326-332

  Drakos, Antonios ^a   Kyriakakis, Georgios ^a   Evageliou, Vasiliki ^a   Protonotariou, Styliani ^a   Mandala, Ioanna ^a   Ritzoulis, Christos ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Barley flour; Jet mill; Mechanical properties; Particle size; Physicochemical parameters; Rye flour

Indexed keywords

GELATION; GRINDING MILLS; MECHANICAL PROPERTIES; MILLING (MACHINING);

ANTI-OXIDANT ACTIVITIES; BARLEY FLOURS; GELATION CONCENTRATIONS; JET MILL; PHYSICO-CHEMICAL AND MECHANICAL PROPERTIES; PHYSICOCHEMICAL PARAMETERS; RYE FLOUR; SOLVENT RETENTION CAPACITY;

PARTICLE SIZE;

PHENOL DERIVATIVE; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY FLOUR; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; DENSITY; FOOD COLOR; FOOD PROCESSING; GEL; GELATION; JET MILLING; PARTICLE SIZE; PHYSICAL CHEMISTRY; POROSITY; RYE FLOUR; ANALYSIS; CHEMISTRY; COLOR; DIETARY FIBER; ELASTICITY; FLOUR; HORDEUM; SECALE;

COLOR; DIETARY FIBER; ELASTICITY; FLOUR; HORDEUM; PARTICLE SIZE; SECALE; STARCH;

EID: 84982684020     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.169     Document Type: Article

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