Artículo
Aguerre, R.J.; Suárez, C. "Kinetics of colour change in corn: effect of temperature and moisture content" (1987) LWT - Food Science and Technology. 20(6):287-290
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Abstract:
The objective of this work was to study the effects of temperature on colour changes of shelled corn samples at several moisture contents. It was found that exposing corn grain to higher temperatures produces a more significant colour deterioration than moisture variation. Assuming zero-order reaction kinetics, the activation energy of colour change was 17 kcal/mol. © 1987 Academic Press Limited.
Registro:
| Documento: | Artículo |
| Título: | Kinetics of colour change in corn: effect of temperature and moisture content |
| Autor: | Aguerre, R.J.; Suárez, C. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires (Argentine), Argentina |
| Año: | 1987 |
| Volumen: | 20 |
| Número: | 6 |
| Página de inicio: | 287 |
| Página de fin: | 290 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v20_n6_p287_Aguerre |
Citas:
---------- APA ----------
Aguerre, R.J. & Suárez, C. (1987) . Kinetics of colour change in corn: effect of temperature and moisture content. LWT - Food Science and Technology, 20(6), 287-290.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v20_n6_p287_Aguerre [ ]
---------- CHICAGO ----------
Aguerre, R.J., Suárez, C. "Kinetics of colour change in corn: effect of temperature and moisture content" . LWT - Food Science and Technology 20, no. 6 (1987) : 287-290.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v20_n6_p287_Aguerre [ ]
---------- MLA ----------
Aguerre, R.J., Suárez, C. "Kinetics of colour change in corn: effect of temperature and moisture content" . LWT - Food Science and Technology, vol. 20, no. 6, 1987, pp. 287-290.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v20_n6_p287_Aguerre [ ]
---------- VANCOUVER ----------
Aguerre, R.J., Suárez, C. Kinetics of colour change in corn: effect of temperature and moisture content. LWT - Food Sci. Technol. 1987;20(6):287-290.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v20_n6_p287_Aguerre [ ]
