Artículo
Gerschenson, L.N.; Bartholomai, G.B. "Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts" (1986) Journal of Food Science. 51(4):1085-1086
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Abstract:
Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity Constance in spite of soluble protein decrease.
Registro:
| Documento: | Artículo |
| Título: | Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| Autor: | Gerschenson, L.N.; Bartholomai, G.B. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
| Idioma: | Inglés |
| Año: | 1986 |
| Volumen: | 51 |
| Número: | 4 |
| Página de inicio: | 1085 |
| Página de fin: | 1086 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1986.tb11244.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| CODEN: | JFDSA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n4_p1085_Gerschenson |
Citas:
---------- APA ----------
Gerschenson, L.N. & Bartholomai, G.B. (1986) . Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts. Journal of Food Science, 51(4), 1085-1086.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11244.x
---------- CHICAGO ----------
Gerschenson, L.N., Bartholomai, G.B. "Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts" . Journal of Food Science 51, no. 4 (1986) : 1085-1086.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11244.x
---------- MLA ----------
Gerschenson, L.N., Bartholomai, G.B. "Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts" . Journal of Food Science, vol. 51, no. 4, 1986, pp. 1085-1086.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11244.x
---------- VANCOUVER ----------
Gerschenson, L.N., Bartholomai, G.B. Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts. J. Food. Sci. 1986;51(4):1085-1086.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11244.x
