Ejemplares similares: Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
- Carotenoid and color changes in traditionally flaked and extruded products
- Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
- Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- Transición agroecológica en la elaboración de harina de maíz de agricultores familiares en Formosa
- Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
- FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils
Autor: Cueto, Mario Alberto
- Carotenoid and color changes in traditionally flaked and extruded products
- Toasting time and cooking formulation affect browning reaction products development in corn flakes
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
- Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz
- Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
Autor: Farroni, Abel Eduardo
- Carotenoid and color changes in traditionally flaked and extruded products
- Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
- Toasting time and cooking formulation affect browning reaction products development in corn flakes
- Desarrollo de una metodología analítica para cuantificar azúcares en poroto de soja
- Cornflake production process: state diagram and water mobility characteristics
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes