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Starch ‐ Stärke, ISSN 0038-9056, 11/2016, Volume 68, Issue 11-12, pp. 1055 - 1064
This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for... 
Thermal properties | Chemical composition | Pasting properties | Sorghum flour | RHEOLOGICAL PROPERTIES | QUALITY | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | GRAIN | COLOR | CORN | STARCHES | FOOD | Analysis | Food
Journal Article
Journal of food engineering, ISSN 0260-8774, 2019, Volume 262, pp. 22 - 28
Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size... 
Thermal properties | Functional properties | Planetary ball-milling | Sorghum flour | Modeling | ENERGY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | BREAD | ENGINEERING, CHEMICAL | DAMAGED STARCH | FUNCTIONALITY | FREE FATTY-ACIDS
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 1/2017, Volume 54, Issue 1, pp. 71 - 81
...ORIGINAL ARTICLE Wheat germ stabilization by infrared radiation Renato D. Gili 1,3 • Pablo M. Palavecino 1,3 • M. Cecilia Penci 1,3 • Marcela L. Martinez 2,3... 
Chemistry | Food Science | Nutrition | Chemistry/Food Science, general | Wheat germ | Infrared radiation | Lipase | Tocopherol | STORAGE | BED | BRAN | QUALITY | STABILITY | FOOD SCIENCE & TECHNOLOGY | PRODUCTS | LIPASE INACTIVATION | FLOUR | OPTIMIZATION | Studies | Enzymes | Analysis | Food preservation | Food science | Wheat | Fatty acids | Original
Journal Article
Food science & technology, ISSN 0023-6438, 2017, Volume 75, pp. 107 - 113
The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in... 
Storage | Natural antioxidant | Chia oil | Oxidative stability | SUNFLOWER OIL | ACID | FOOD SCIENCE & TECHNOLOGY | VIRGIN OLIVE OIL | SYNTHETIC ANTIOXIDANTS | ARGENTINA | EXTRACTION | STORAGE-CONDITIONS | ASCORBYL PALMITATE | FRIED-SALTED PEANUTS | Tocopherols | Unsaturated fatty acids | Triglycerides
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 03/2018, Volume 221, pp. 11 - 19
Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to... 
Effective heat transfer coefficient | Wheat germ | Mathematical modelling | Fluidization | Effective diffusion coefficient | DRYING-TOASTING KINETICS | STABILIZATION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | PARAMETERS | SEEDS | ENGINEERING, CHEMICAL | MOISTURE DIFFUSIVITY | OIL | COEFFICIENT | TEMPERATURE | STORAGE STABILITY | Tocopherols | Wheat | Activation energy | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 11/2017, Volume 212, pp. 29 - 37
Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a... 
Wheat germ | Fluidization | Physical particle characterization | Sorption isotherm | FOOD SCIENCE & TECHNOLOGY | BEDS | FLOW | ENGINEERING, CHEMICAL | TEMPERATURE | EQUILIBRIUM | MOISTURE SORPTION ISOTHERMS | STORAGE STABILITY | VELOCITIES | Enzymes | Image processing | Analysis | Tocopherols | Equipment and supplies | Fatty acids | Wheat
Journal Article
LWT, ISSN 0023-6438, 11/2016, Volume 73, pp. 267 - 273
The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added... 
Glucose oxidase | Starch gelatinization | Transglutaminase | Xylanase | Rheology | BAKING | QUALITY | Transgiutaminase | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | CHOPIN ALVEOGRAPHE | TOOL | Oxidases | Glucose | Gluten | Analysis | Dextrose | Bread
Journal Article
Journal of food quality, ISSN 1745-4557, 2018, Volume 2018, pp. 1 - 9
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at... 
STORAGE | CAPACITY | APPLE | CHINESE QUINCE | THERMAL-TREATMENT | FOOD SCIENCE & TECHNOLOGY | IN-VITRO BIOACCESSIBILITY | ORGANIC-ACIDS | PULP | BOOSTED REGRESSION TREES | PHENOLIC PROFILE | Antioxidants | Polyphenols | Amino acids | Analysis | Production processes | Chemistry | Fruits | Food
Journal Article
International journal of food science & technology, ISSN 1365-2621, 2018, Volume 54, Issue 4, pp. 1265 - 1275
Pear pomace (PP) is a by‐product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer... 
layer cake | sponge cake | pear | batter | Bagasse | FRUIT BY-PRODUCTS | APPLE | FOOD SCIENCE & TECHNOLOGY | ADIPOGENESIS | PHYSICOCHEMICAL PROPERTIES | DIETARY FIBER | FLOUR | IMPROVEMENT | EXTRACT | Cake | Viscosity | Specific volume | Formulations | Particle size distribution | Particle size | Cakes | Elasticity | Density
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 10/2017, Volume 52, Issue 10, pp. 2148 - 2155
Summary The aim of this work was to analyse the influence of defatted almond flour on soya bean‐based gluten‐free pasta. Optimal cooking time of pasta varied... 
soya beans | Almonds | gluten‐free | pasta | gluten-free | BRAN | QUALITY | PROFILE | FOOD SCIENCE & TECHNOLOGY | SPAGHETTI | L | EXTRACTS | Gluten-free diet | Pasta products | Gluten | Analysis | Antioxidants | Cooking | Ellagic acid | Innovations | Phenols | Elasticity | Sensory properties | Pasta | Flour | Wheat
Journal Article
Powder technology, ISSN 0032-5910, 2016, Volume 301, pp. 868 - 875
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative... 
Soy protein | Microcapsules | Spray-drying | Chia oil | Maltodextrin | Freeze-drying | FLAXSEED OIL | EMULSIFICATION | PARAMETERS | WALNUT OIL | FOOD APPLICATION | ENGINEERING, CHEMICAL | OPTIMIZATION | OXIDATIVE STABILITY | ENCAPSULATION EFFICIENCY | MAILLARD REACTION-PRODUCTS | Papillomavirus infections | Analysis | Dextrins | Proteins | Powders | Fatty acids
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 10/2016, Volume 53, Issue 10, pp. 3675 - 3684
... N. Barrera 1,2 • Carmen C. Tadini 4 • Alberto E. Leo ´n 1,2 • Pablo D. Ribotta 2,3 Accepted: 31 August 2016 / Published online: 8 October 2016 Association... 
Chemistry | Amylases | Food Science | Damaged starch | Nutrition | Chemistry/Food Science, general | Quality | Fermentation process | Bread | BAKING | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | FLOURS | WHEAT | GRANULES | CHAPATTI QUALITY | IMPACT | COOKIE | PARTICLE-SIZE | DOUGH PROPERTIES | Studies | Carbohydrates | Enzymes | Analysis | Food quality | Food science | Fermentation | Original
Journal Article
European Food Research and Technology, ISSN 1438-2377, 5/2007, Volume 225, Issue 1, pp. 1 - 7
...Eur Food Res Technol (2007) 225: 1–7 DOI 10.1007/s00217-006-0374-1 ORIGINAL PAPER Gabriela N. Barrera · Gabriela T. P´ erez · Pablo D. Ribotta · Alberto E. Le... 
Cookie | Biotechnology | Chemistry | Analytical Chemistry | Food Science | Damaged starch | Forestry | Triticale | Agriculture | Wheat | Bread | bread | SUGAR-SNAP COOKIES | SPRING WHEAT | PROTEIN | cookie | FOOD SCIENCE & TECHNOLOGY | SIZE | damaged starch | triticale | wheat | Vegetables
Journal Article
Powder technology, ISSN 0032-5910, 2015, Volume 270, pp. 271 - 277
This work was primarily aimed to evaluate the use of maltodextrin in combination with hydroxypropyl methylcellulose as wall materials for microencapsulation of... 
Spray drying | Microencapsulation | Walnut oil | Chia oil | Oxidative stability | STORAGE | ANTIOXIDANTS | FATTY-ACID-COMPOSITION | STABILIZATION | HIGH OLEIC SUNFLOWER | ENGINEERING, CHEMICAL | SEED OIL | FISH-OIL | ENCAPSULATION EFFICIENCY | MICROCAPSULES | DRIED ENCAPSULATION | Methylcellulose | Dextrins
Journal Article