Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts
Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in vis...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1986
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 02373caa a22003137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-967 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203019.0 | ||
| 008 | 140217s1986 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84861703062 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFDSA | ||
| 100 | 1 | |a Gerschenson, L.N. | |
| 245 | 1 | 0 | |a Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| 260 | |c 1986 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity Constance in spite of soluble protein decrease. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 700 | 1 | |a Bartholomai, G.B. | |
| 773 | 0 | |d 1986 |g v. 51 |h pp. 1085-1086 |k n. 4 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
| 856 | 4 | 1 | |u http://www.scopus.com/inward/record.url?eid=2-s2.0-84861703062&partnerID=40&md5=f27258878feddb162029166b93570220 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.1986.tb11244.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v51_n4_p1085_Gerschenson |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n4_p1085_Gerschenson |y Registro en la Biblioteca Digital |
| 961 | |a paper_00221147_v51_n4_p1085_Gerschenson |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 61920 | ||