Swelling and pore structure in starchy materials
The specific surface areas of different starchy materials were determined by means of the t-method, their values being practically constant in the range of water activities 0·10-0·80. The straightness of the v1-t plots observed in all cases indicated the absence of an intrinsic microporous structure...
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1989
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 05957caa a22007217a 4500 | ||
|---|---|---|---|
| 001 | PAPER-659 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203000.0 | ||
| 008 | 190411s1989 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0024862007 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Aguerre, R.J. | |
| 245 | 1 | 0 | |a Swelling and pore structure in starchy materials |
| 260 | |c 1989 | ||
| 270 | 1 | 0 | |m Aguerre, R.J. |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Aguerre, Suárez, Viollaz, Moisture desorption isotherms of rough rice (1983) International Journal of Food Science & Technology, 18, pp. 345-351 | ||
| 504 | |a Andrieu, Stamatopoulos, Moisture and heat transfer modelling during durum wheat pasta drying (1986) Drying '86, 2. , Arun S. Mujumdar, Hemisphere Publishing Corp, Washington, New York, London | ||
| 504 | |a Badenhuizen, (1969) The Biogenesis of Starch Granules in Higher Plants, , Appleton-Century-Crofts, New York | ||
| 504 | |a Benson, Ellis, Zwanzig, Surface areas of proteins. III. Adsorption of water (1950) J. Am. Chem. Soc., 72, pp. 2102-2105 | ||
| 504 | |a Bizot, Using the GAB model to construct sorption isotherms (1983) Physical Properties of Foods, 2. , R. Jowitt, F. Escher, B. Hallström, H.F.Th. Meffert, W.E.L. Spiess, G. Vos, Applied Science Publishers, London & New York | ||
| 504 | |a Broekhoff, de Boer, The surface area in intermediate pores (1969) Proc. Int. Symp. on Surface Area Determination, pp. 97-121. , D.H. Everett, R.H. Ottewill, International Union of Pure and Applied Chemistry, Butterworths, London, in conjunction with The Society of Chemical Industry | ||
| 504 | |a Day, Nelson, Desorption isotherms for wheat (1965) Transactions of the ASAE, 8, pp. 293-297 | ||
| 504 | |a Dunstan, Chung, Hodges, Adsorption and desorption characteristics of grain sorghum (1973) Transactions of the ASAE, 26, pp. 667-670 | ||
| 504 | |a Gregg, Sing, (1982) Adsorption, Surface Area and Porosity, , Second edition, Academic Press, New York | ||
| 504 | |a Hagymassy, Brunauer, Mikhail, Pore structure analysis by water vapor adsorption. I. t-Curves for water vapor (1969) J. Colloid Interface Sci., 29, pp. 485-491 | ||
| 504 | |a Hellman, Melvin, Surface area of starch and its role in water sorption (1950) J. Am. Chem. Soc., 72, pp. 5186-5188 | ||
| 504 | |a Hermans, (1946) Contributions to the physics of cellulose fibres, , Elsevier Publishing Co, Amsterdam, Brussels, London & New York | ||
| 504 | |a Hoseney, Zeleznak, Yost, A note on the gelatinization of starch (1986) Starch - Stärke, 38, pp. 407-409 | ||
| 504 | |a Labuza, Sorption phenomena in foods (1968) Food Technology, 22, pp. 263-272 | ||
| 504 | |a Mering, On the hydration of montmorillonite (1946) Transactions of the Faraday Society, 42 B, pp. 205-219 | ||
| 504 | |a Mikhail, Brunauer, Bodor, Investigations of a complete pore structure analysis (1968) J. Colloid Interface Sci., 26, pp. 45-53 | ||
| 504 | |a Mooney, Keenan, Wood, Adsorption of water by montmorillonite. I. Heat of desorption and application of BET theory (1952) J. Am. Chem. Soc., 74, pp. 1367-1371 | ||
| 504 | |a Norrish, The swelling of montmorillonite (1954) Disc. Faraday Soc., 18, pp. 120-134 | ||
| 504 | |a Smith, The sorption of water by high polymers (1947) J. Am. Chem. Soc., 69, pp. 646-651 | ||
| 504 | |a Stamm, Millet, The internal surface of cellulosic materials (1941) J. Phys. Chem., 45, pp. 43-54 | ||
| 504 | |a van den Berg, (1981) Vapour sorption equilibria and other water-starch interactions; a physico-chemical approach, , Agricultural University Wageningen, The Netherlands | ||
| 504 | |a van Olphen, Determination of surface areas of clays-Evaluation of methods (1969) Proc. Int. Symp. on Surface Area Determination, pp. 255-271. , D.H. Everett, R.H. Ottewill, International Union of Pure and Applied Chemistry, Butterworths, London, in conjunction with The Society of Chemical Industry | ||
| 520 | 3 | |a The specific surface areas of different starchy materials were determined by means of the t-method, their values being practically constant in the range of water activities 0·10-0·80. The straightness of the v1-t plots observed in all cases indicated the absence of an intrinsic microporous structure. The lack of a pore structure and the high values of the specific surface areas are explained on the basis of the interlamellar expansion of the starch granule structures on uptake of water. © 1989. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina | ||
| 690 | 1 | 0 | |a CARBOHYDRATES--POROSITY |
| 690 | 1 | 0 | |a FLOW OF FLUIDS--VISUALIZATION |
| 690 | 1 | 0 | |a GRANULAR MATERIALS--POROSITY |
| 690 | 1 | 0 | |a MATHEMATICAL TECHNIQUES--CURVE FITTING |
| 690 | 1 | 0 | |a INTERLAMELLAR EXPANSION |
| 690 | 1 | 0 | |a INTRINSIC MICROPOROUS STRUCTURE |
| 690 | 1 | 0 | |a PORE STRUCTURE ABSENCE |
| 690 | 1 | 0 | |a SPECIFIC SURFACE AREAS |
| 690 | 1 | 0 | |a STARCH GRANULE STRUCTURES |
| 690 | 1 | 0 | |a STARCHY MATERIALS PORE STRUCTURE |
| 690 | 1 | 0 | |a STARCH |
| 700 | 1 | |a Suárez, C. | |
| 700 | 1 | |a Viollaz, P.E. | |
| 773 | 0 | |d 1989 |g v. 9 |h pp. 71-80 |k n. 1 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0260-8774(89)90051-4 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v9_n1_p71_Aguerre |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v9_n1_p71_Aguerre |y Registro en la Biblioteca Digital |
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