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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

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dc.contributor.author Albarracín, Micaela es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.contributor.author González, Rolando J es_ES
dc.contributor.author Drago, Silvina R es_ES
dc.date.accessioned 2016-06-30T11:28:36Z
dc.date.available 2016-06-30T11:28:36Z
dc.date.issued 2016-06
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/66824
dc.description.abstract [EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17 4.98 vs. 24.1 53.76 g/100 g and 2.77 3.05 vs. 4.46 7.04 ml/g, respectively), but crystallinity was decreased (30 33 vs. 4 16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0 19.2 vs. 4.0 16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8 16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products es_ES
dc.description.sponsorship The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was partially financed by ANPCYT (PICT 1105) and ERASMUS MUNDUS ACTION 2 ARCOIRIS Fellowship. en_EN
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation ANPCYT PICT 1105 es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Whole rice es_ES
dc.subject Soaking es_ES
dc.subject Germination es_ES
dc.subject Extrusion cooking es_ES
dc.subject Adsorption isotherms es_ES
dc.subject Glass transition temperature es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013215600078
dc.relation.projectID info:eu-repo/grantAgreement/ANPCyT//PICT 1105/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Albarracin, M.; Talens Oliag, P.; Martínez Navarrete, N.; González, RJ.; Drago, SR. (2016). Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments. Food Science and Technology International. 22(4):1-10. doi:10.1177/1082013215600078 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1177/1082013215600078 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 10 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 310895 es_ES
dc.identifier.eissn 1532-1738
dc.contributor.funder European Commission es_ES
dc.contributor.funder Agencia Nacional de Promoción Científica y Tecnológica, Argentina es_ES
dc.contributor.funder Erasmus+ es_ES
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