publication . Master thesis . 2016

Estudio de las interacciones entre proteinas vegetales y harinas de maíz

Bravo Núñez, Ángela;
Open Access Spanish; Castilian
  • Published: 01 Jan 2016
  • Country: Spain
Abstract
El objetivo de este estudio es investigar las interacciones entre diferentes proteinas con dos harinas de maiz (nativa y extrusionada). Los ensayos realizados fueron: Propiedades de hidratación, comportamiento viscoso, propiedades viscoelásticas, color y textura. Se observó que cada proteina interacciona de manera diferente con cada harina, lo cual nos proporciona información muy interesante de cara a la aplicación de estas proteinas en productos a base de cereales. Departamento de Ingeniería Agrícola y Forestal Máster en Calidad, Desarrollo e Innovación de Alimentos
Subjects
free text keywords: Harina de maiz - Análisis
Related Organizations
86 references, page 1 of 6

AACC International. Approved methods of Analysis. 11th edition. Method 61-02.01. Pasting properties. Approved 2012, Method 56-30.01. Water binding capacity. Approved 2012. AACC International. St. Paul (Minnesota, United States)

Arentson-Lantz, E., Clairmont, S., Paddon-Jones, D., Tremblay, A., & Elango, R. (2015). Protein: A nutrient in focus 1. Applied Physiology, Nutrition, and Metabolism, 40(8), 755-761. [OpenAIRE]

Bauer, J., Biolo, G., Cederholm, T., Cesari, M., Cruz-Jentoft, A. J., Morley, J. E. & Visvanathan, R. (2013). Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group. Journal of the American Medical Directors Association, 14(8), 542-559.

Bonet, A., Blaszczak, W., & Rosell, C. M. (2006). Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminasecatalyzed cross-linking. Cereal Chemestry 83(6), 655-662. [OpenAIRE]

Bushuk, W., Briggs, K. G., & Shebeski, L. H. (1969). Protein quantity and quality as factors in the evaluation of bread wheats. Canadian Journal of Plant Science, 49(2), 113-122. [OpenAIRE]

Camire, M. E., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science & Nutrition, 29(1), 35-57. [OpenAIRE]

Chinma, C. E., Ariahu, C. C., & Abu, J. O. (2013). Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. Journal of Food Science and Technology, 50(6), 1179-1185.

Chiu, C. W., & Solarek, D. (2009). Modification of starches. Starch: Chemistry and Technology, 3, 629-655.

Culbertson, J. (2006). Food Protein Functionality, Handbook of food science, Technology, and Engineering volume 1. CRC Press. Boca Ratón (Florida, United States).

Damodaran, S. (2008). Amino acids, Peptides and Proteins, Fennema´s Food Chemistry, 4th edition. CRC Press. Boca Ratón (Florida, United States).

De la Hera, E., Gomez, M., & Rosell, C. M. (2013). Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers, 98(1), 421-427. [OpenAIRE]

Delcour, J., & Hoseney, R. C. (2010). Principles of cereal science and technology. Third edition. AACC International. St. Paul, (Minnesota, United States). [OpenAIRE]

Dogan, S. F., Sahin, S., & Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127-132.

Doublier, J. L., Colonna, P., & Mercier, C. (1986). Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes. Cereal Chemistry, 63(3), 240-246.

FAO/WHO/UNU (2007). Protein and amino acid requirements in human nutrition. Report of a joint FAO/WHO/UNU expert consultation. (WHO Technical Report Series, No. 935) (Genova, Switzerland)

86 references, page 1 of 6
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Master thesis . 2016

Estudio de las interacciones entre proteinas vegetales y harinas de maíz

Bravo Núñez, Ángela;