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Study of the puffing process of amaranth seeds by dielectric spectroscopy

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Study of the puffing process of amaranth seeds by dielectric spectroscopy

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Castro Giraldez, M.; Fito Suñer, PJ.; Prieto, JM.; Andrés Grau, AM.; Fito Maupoey, P. (2012). Study of the puffing process of amaranth seeds by dielectric spectroscopy. Journal of Food Engineering. 110(2):298-304. doi:10.1016/j.jfoodeng.2011.04.012

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82875

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Title: Study of the puffing process of amaranth seeds by dielectric spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] Amaranth (Amaranth spp) is considered a pseudocereal with valuable nutritional characteristics. Amaranth grain is commonly used in cereal industry as expanded product obtained from the puffing operation. In this work, ...[+]
Subjects: Amaranth , Dielectric spectroscopy , Puffing , Amaranth seeds , Critical points , Cryo-SEM , Expansion process , Nutritional characteristics , Optimal time , State variables , Structural studies , Water retention , Cereal products , Dielectric properties , Differential scanning calorimetry , Amaranthus caudatus , Neptunia
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.04.012
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2011.04.012
Type: Artículo

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