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MOLECULAR MOBILITY
6
MOVILIDAD MOLECULAR
6
Glass transition
5
ANALISIS SENSORIAL
4
APARIENCIA
4
APPEARANCE
4
BROWNING
4
COPOS DE MAIZ
4
DIAGRAMAS DE ESTADO
4
Enzymes
4
GLASS TRANSITION
4
NMR
4
PARDEAMIENTO
4
POROSIDAD
4
POROSITY
4
Polymers
4
SENSORY ANALYSIS
4
STATE DIAGRAMS
4
Starch
4
TEXTURA
4
TEXTURE
4
TRANSICION VITREA
4
Trehalose
4
Ball milling
3
Drying
3
Enzyme stability
3
Molecular mobility
3
Water sorption isotherm
3
Abrasive milling
2
Amaranth
2
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1por Santagapita, Patricio Román, Agudelo Laverde, Lina Marcela, Buera, María del Pilar“...-dried ones. Water crystallization was mainly responsible for the great loss of capability germination...”
Publicado 2014
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2“..., and this was attributed to the presence of glycerol (a plasticizer), which was a main component of the restriction enzyme...”
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3“...'s browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously...”
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4por Santagapita, Patricio Román, Mazzobre, María Florencia, Buera, María del Pilar, Corti, Horacio Roberto“... differences on enzyme stability were mainly related to the effect of the spacer arm length on polymer-enzyme...”
Publicado 2015
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5“... and the effect of phase and state transitions on the main potential chemical reactions that can alter those...”
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6por Santagapita, Patricio Román, Mazzobre, María Florencia, Corti, Horacio Roberto, Buera, María del Pilar“...-cyclodextrin (β-CD + T) offered the best stability to the enzyme. In β-CD + T system, trehalose was the main...”
Publicado 2011
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7“...) and polyvinylpyrrolidone (PVP; MW 40 000) stored at various temperatures (T) was studied. The main objective was to analyze...”
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8“... atmosphere. β-Carotene losses were observed mainly at RHs below the glass transition temperature (Tg...”
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9por Buera, María del Pilar“... of main food solutes (NaCl, sugars), are little affected. However, crystallization of amorphous components...”
Publicado 1995
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10“... dependence was proposed as the main cause of this low activity. The decrease of apparent pH upon water...”
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11por Buera, María del Pilar“... constants, showed that colour parameters and their kinetic coefficients were mainly affected by temperature...”
Publicado 2007
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12“... and it could also be a potential component of functional foods. The main drawback for its application as food...”
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13“... diagrams, it was possible to delimitate regions in which the main components (starch and proteins...”
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14“... diagrams, it was possible to delimitate regions in which the main components (starch and proteins...”
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15“..., were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components...”
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16“...Amaranth starchy fractions have recently awakened interest from the industry, mainly due to its...”
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17“..., were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components...”
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18“... was independent on the type of drying employed, being mainly affected by beads composition. Although trehalose...”
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19
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20