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dc.contributor.author | Castro Giráldez, Marta | es_ES |
dc.contributor.author | Fito Suñer, Pedro José | es_ES |
dc.contributor.author | Prieto, J. M. | es_ES |
dc.contributor.author | Andrés Grau, Ana María | es_ES |
dc.contributor.author | Fito Maupoey, Pedro | es_ES |
dc.date.accessioned | 2017-06-15T09:19:13Z | |
dc.date.available | 2017-06-15T09:19:13Z | |
dc.date.issued | 2012-05 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/82875 | |
dc.description.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, the puffing process of amaranth seeds with different water content was studied. Moreover, the seeds and puffed kernels were analyzed by Differential Scanning Calorimetry (DSC), image analysis, dielectric spectroscopy and Cryo-SEM. The results of the study allowed identifying different levels of water retention in amaranth seeds. Moreover, the expansion process was modeled determining the critical points, obtaining the state variables and the final product conditions. It was also performed a structural study of the amaranth seed and the puffed product. The dielectric properties were also measured for determining the optimal time for the puffing operation. © 2011 Elsevier Ltd. All rights reserved. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Amaranth | es_ES |
dc.subject | Dielectric spectroscopy | es_ES |
dc.subject | Puffing | es_ES |
dc.subject | Amaranth seeds | es_ES |
dc.subject | Critical points | es_ES |
dc.subject | Cryo-SEM | es_ES |
dc.subject | Expansion process | es_ES |
dc.subject | Nutritional characteristics | es_ES |
dc.subject | Optimal time | es_ES |
dc.subject | State variables | es_ES |
dc.subject | Structural studies | es_ES |
dc.subject | Water retention | es_ES |
dc.subject | Cereal products | es_ES |
dc.subject | Dielectric properties | es_ES |
dc.subject | Differential scanning calorimetry | es_ES |
dc.subject | Amaranthus caudatus | es_ES |
dc.subject | Neptunia | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Study of the puffing process of amaranth seeds by dielectric spectroscopy | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2011.04.012 | |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1016/j.jfoodeng.2011.04.012 | es_ES |
dc.description.upvformatpinicio | 298 | es_ES |
dc.description.upvformatpfin | 304 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 110 | es_ES |
dc.description.issue | 2 | es_ES |
dc.relation.senia | 207169 | es_ES |