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Physicochemical characterization of mesquite flours

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Physicochemical characterization of mesquite flours

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dc.contributor.author Sandoval Torres, S. es_ES
dc.contributor.author Reyes López, L. es_ES
dc.contributor.author Méndez Lagunas, L. es_ES
dc.contributor.author Rodríguez Ramírez, J. es_ES
dc.contributor.author Barriada Bernal, G. es_ES
dc.date.accessioned 2019-02-27T07:21:25Z
dc.date.available 2019-02-27T07:21:25Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117396
dc.description.abstract [EN] Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods. es_ES
dc.description.sponsorship The authors are grateful to Conacyt for the scholarship granted to Larissa Reyes, and to the Instituto Politénico Nacional (Mexico) for SIP funding 20161016 and 20170755. Thanks to Dr. P. F. de Jesús Cano Barrita and M.C. Frank León Martinez for their technical assistance in the use of SEM microscope. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Mesquite flours es_ES
dc.subject Isotherms es_ES
dc.subject Chemical properties es_ES
dc.subject Morphology es_ES
dc.title Physicochemical characterization of mesquite flours es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7707
dc.relation.projectID info:eu-repo/grantAgreement/IPN//20161016/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/IPN//20170755/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Sandoval Torres, S.; Reyes López, L.; Méndez Lagunas, L.; Rodríguez Ramírez, J.; Barriada Bernal, G. (2018). Physicochemical characterization of mesquite flours. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 989-996. https://doi.org/10.4995/IDS2018.2018.7707 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7707 es_ES
dc.description.upvformatpinicio 989 es_ES
dc.description.upvformatpfin 996 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7707 es_ES
dc.contributor.funder Instituto Politécnico Nacional, México es_ES


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