Registro:

Referencias:

• Abu-Jdayil, B., Mohameed, H.A., Time-dependent flow properties of starch-milk-sugar pastes (2004) European Food Research and Technology, 218 (2), pp. 123-127. , DOI 10.1007/s00217-003-0829-6
• Abu-Jdayil, B., Azzam, M.O.J., Al-Malah, K.I.M., Effect of glucose and storage time on the viscosity of wheat starch dispersions (2001) Carbohydrate Polymers, 46 (3), pp. 207-215. , DOI 10.1016/S0144-8617(00)00302-7, PII S0144861700003027
• Al-Malah, K.I., Azzam, M.O.J., Abu-Jdayil, B., Effect of glucose concentration on the rheological properties of wheat-starch dispersions (2000) Food Hydrocolloids, 14, pp. 491-496
• (2000) Approved Methods of the American Association of Cereal Chemists (AACC), , AACC ninth ed. St. Paul, MN, The Association, USA
• Bagley, E.B., Christiansen, D.D., Swelling capacity of starch and its relationship to suspension viscosity: Effect of cooking time, temperature and concentration (1982) J. Texture Stud., 13, pp. 115-126
• Barrera, G.N., Effect of damaged starch on starch thermal behavior (2012) J. Int. Starch/Stärke, , doi:10.1002/star.201200022
• Berton, B., Scher, J., Villieras, F., Hardy, J., Measurement of hydration capacity of wheat flour: Influence of composition and physical characteristics (2002) Powder Technology, 128 (2-3), pp. 326-331. , DOI 10.1016/S0032-5910(02)00168-7, PII S0032591002001687
• Biliaderis, C.G., Structural Transitions and Related Physical Properties of Starch (2009) Starch: Chemistry and Technology, pp. 293-359. , BeMiller Whistler Academic Press
• Bushuk, W., Interactions in Wheat Doughs (1998) Interactions the Key to Cereal Quality, pp. 1-16. , Hamer Hoseney American Association of cereal chemists. Inc. St. Paul MN USA
• Christiansen, D.D., Bagley, E.B., Yield stresses in dispersions of swollen deformable cornstarch granules (1984) Cereal Chem., 61, pp. 500-503
• Copeland, L., Blazek, J., Salman, H., Chiming Tang, M., Form and functionality of starch (2009) Food Hydrocolloids, 23, pp. 1527-1534
• Dail, R.V., Steffe, J.F., Dilatancy in starch solutions under low acid aseptic processing conditions (1990) J. Food Sci., 55, pp. 1764-1765
• Dail, R.V., Steffe, J.F., Rheological characterization of crosslinked waxy maize starch solutions under low acid aseptic processing conditions using tube viscometry techniques (1990) J. Food Sci., 55, pp. 1660-1665
• Di Rienzo, J.A., Casanoves, F., Valzarini, M.G., Gonzalez, L., Tablada, M., Robledo, C.W., (2009) Infostat Statistical Software 2009, , Universidad Nacional de Córdoba, Argentina Facultad de Ciencias Agropecuarias (Infostat group)
• Doublier, J.L., Rheological studies on starch. Flow behavior of wheat starch pastes (1981) Starch/Stärke, 33, pp. 415-420
• Ellis, H.S., Ring, S.G., Whittam, M.A., A comparison of the viscous behavior of wheat and maize starch pastes (1989) J. Cereal Sci., 10, pp. 33-34
• Evans, I.D., Haisman, D.R., Rheology of gelatinized starch suspensions (1979) J. Texture Stud., 10, pp. 347-370
• Faridi, H., Applications of Rheology in the Cookies and Cracker Industry (1990) Dough Rheology and Baked Product Texture, pp. 363-384. , Faridi Faubion Van Nostrand Reinhold New York
• Frith, W.J., Lips, A., The rheology of concentrated suspensions of deformable particles (1995) Adv. Colloid Interface Sci., 61, pp. 161-189
• Ghodke, S.K., Ananthanarayan, L., Rodrigues, L., Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality (2009) Food Chem., 112, pp. 1010-1015
• Giboreau, A., Cuvelier, G., Launay, B., Rheological behavior of three biopolymer/water systems with emphasis on yield stress and viscoelastic properties (1994) J. Texture Stud., 25, pp. 119-137
• Gibson, T.S., Solah, V.A., McCleary, B.V., A procedure to measure amylose in cereal starches and flours with concanavalin A (1997) Journal of Cereal Science, 25 (2), pp. 111-119
• Harrod Magnus, Modelling of flow properties of starch pastes prepared by different procedures (1989) Journal of Food Process Engineering, 11 (4), pp. 257-275
• Jay-Lin, J., Structural Features of Starch Granules II (2009) Starch: Chemistry and Technology, pp. 193-227. , BeMiller Whistler Academic Press
• Karkalas, L., Tester, R.E., Morrison, W.R., Properties of damaged starch granules. I. Comparison of a micromethod for the enzymic determination of damaged starch with the standard AACC and Farrand methods (1992) J. Cereal Sci., 16, pp. 237-251
• Leon, A.E., Barrera, G.N., Perez, G.T., Ribotta, P.D., Rosell, C.M., Effect of damaged starch levels on flour-thermal behaviour and bread staling (2006) European Food Research and Technology, 224 (2), pp. 187-192. , DOI 10.1007/s00217-006-0297-x
• Instruments, M., (1999) Operators Guide: Man.0247 Issue 2.0. Worcestershire, , Malvern Instruments Ltd. United Kingdom
• Morrison, W.R., Tester, R.F., Properties of damaged starch granules. IV. Composition of ballmilled wheat starches and of fractions obtained on hydration (1994) J. Cereal Sci., 20, pp. 69-77
• Morrison, W.R., Tester, R.F., Gidley, M.J., Properties of damaged starch granules II. Crystallinity, molecular order and gelatinisation of ball milled starches (1994) J. Cereal Sci., 19, pp. 209-217
• Nguyen, Q.D., Jensen, C.T.B., Kristensen, P.G., Experimental and modelling studies of the flow properties of maize and waxy maize starch pastes (1998) Chemical Engineering Journal, 70 (2), pp. 165-171. , DOI 10.1016/S1385-8947(98)00081-3, PII S1385894798000813
• Okechukwu, P.E., Rao, M.A., Influence of Granule Size on Viscosity of Cornstarch Suspension (1995) Journal of Texture Studies, 26 (5), pp. 501-516
• Rao, M.A., Tattiyakul, J., Granule size and rheological behavior of heated tapioca starch dispersions (1999) Carbohydr. Polym., 38, pp. 123-132
• Rao, M.A., (1999) Rheology of Fluid and Semisolid Foods: Principles and Applications, , Aspen Publishers, Inc. Gaithersburg, Maryland Chapter 2: Flow and Functional Models for Rheological Properties of Fluid Foods
• Rasper, V., Theoretical Aspects of Amylographology (1980) The Amylograph Handbook, pp. 1-6. , Shuey Tipples American Association of Cereal Chemists St. Paul Minnesota
• Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, , second ed Freeman Press East Lansing, USA
• Tester, R.E., Morrison, W.R., Properties of damaged starch granules. V. Composition and swelling of fractions of wheat starch in water at various temperatures (1994) J. Cereal Sci., 20, pp. 175-181
• Tester, R.F., Properties of damaged starch granules: Composition and swelling properties of maize, rice, pea and potato starch fractions in water at various temperatures (1997) Food Hydrocolloids, 11 (3), pp. 293-301
• Tester, R.F., Morrison, W.R., Gidley, M.J., Kirkland, M., Karkalas, J., Properties of damaged starch granules. III. Microscopy and particle size analysis of undamaged granules and remnants (1994) J. Cereal Sci., 20, pp. 59-67
• Weltman, R.N., Breakdown of thixotropic structure as a function of time (1943) J. Appl. Phys., 14, pp. 343-350

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------