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Abstract:

The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity. Copyright © 1982, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
Autor:PILOSOF, A.M.R.; BARTHOLOMAI, G.B.; CHIRIFE, J.; BOQUET, R.
Filiación:Depto. de Industrias, Argentina
Dept. de Fisica, Facultad de Ciencias Exactas Y Naturates, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones, Cientificas Y Tècnicas de la República Argentina, Argentina
Consejo Nacional de Investigaciones, Cientificas Y Tècnicas De, Argentina
Año:1982
Volumen:47
Número:4
Página de inicio:1288
Página de fin:1290
DOI: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07668.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF

Referencias:

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Citas:

---------- APA ----------
PILOSOF, A.M.R., BARTHOLOMAI, G.B., CHIRIFE, J. & BOQUET, R. (1982) . Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris. Journal of Food Science, 47(4), 1288-1290.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07668.x
---------- CHICAGO ----------
PILOSOF, A.M.R., BARTHOLOMAI, G.B., CHIRIFE, J., BOQUET, R. "Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris" . Journal of Food Science 47, no. 4 (1982) : 1288-1290.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07668.x
---------- MLA ----------
PILOSOF, A.M.R., BARTHOLOMAI, G.B., CHIRIFE, J., BOQUET, R. "Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris" . Journal of Food Science, vol. 47, no. 4, 1982, pp. 1288-1290.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07668.x
---------- VANCOUVER ----------
PILOSOF, A.M.R., BARTHOLOMAI, G.B., CHIRIFE, J., BOQUET, R. Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris. J. Food. Sci. 1982;47(4):1288-1290.
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07668.x