Artículo

Calzetta Resio, A.N.; Tolaba, M.P.; Suárez, C. "Effects of steeping conditions on wet-milling attributes of amaranth" (2006) International Journal of Food Science and Technology. 41(SUPPL 2):70-76
La versión final de este artículo es de uso interno de la institución.
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Registro:

Documento: Artículo
Título:Effects of steeping conditions on wet-milling attributes of amaranth
Autor:Calzetta Resio, A.N.; Tolaba, M.P.; Suárez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Amaranth wet milling; Fibre yield; Gluten yield; Starch quality; Starch yield; Amaranthus caudatus
Año:2006
Volumen:41
Número:SUPPL 2
Página de inicio:70
Página de fin:76
DOI: http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v41_nSUPPL2_p70_CalzettaResio

Referencias:

  • (1995) Approved Methods of the AACC, 9th Edn., , American Association of Cereal Chemists (AACC). St Paul: AACC
  • (1995) Official Methods of Analysis 16th Edn., , Association of Official Analytical Chemists (AOAC). Washington, DC: AOAC
  • Becker, R., Wheeler, E., Lorenz, K., Compositional study of amaranth grain (1981) Journal of Food Science, 46, pp. 1175-1180
  • Breene, W.M., Food uses of grain amaranth (1991) Cereal Foods World, 36, pp. 426-430
  • Bressani, R., Grain amaranth: Its chemical composition and nutritive value (1990) Amaranth: Perspectives on Production, Processing and Marketing, pp. 75-95. , (edited by American Association of Cereal Chemists). St Paul, MN: Minnesota Extension Service, University of Minnesota
  • Calzetta Resio, A.N., Aguerre, R.J., Suárez, C., Study of some factors affecting water absorption by amaranth grain during soaking (2003) Journal of Food Engineering, 60, pp. 391-396
  • Cox, M.J., MacMasters, M.M., Hubert, G.E., Effect of sulfurous acid steep in corn wet milling (1944) Cereal Chemistry, 21, pp. 447-465
  • Derringer, G., Suich, R., Simultaneous optimization of several response variables (1980) Journal of Quality Technology, 12, pp. 214-219
  • Du, L., Jackson, D.S., Corn wet milling with a commercial enzyme preparation (1991) Cereal Chemistry, 68, pp. 205-206
  • Goering, K.J., New starches II. The properties of starch chunks from Amaranthus retroflexus (1967) Cereal Chemistry, 44, pp. 245-249
  • Khuri, A.I., Cornell, J.A., (1987) Response Surfaces: Designs and Analyses, pp. 105-148. , New York: Marcel Dekker Inc
  • Lehman, J.W., The potential of grain amaranth in the 1990s and beyond (1990) Amaranth: Perspectives in Production, Processing and Marketing, pp. 1-17. , (edited by American Association of Cereal Chemists). St Paul, MN: Minnesota Extension Service, University of Minnesota
  • Lumdubwong, N., Seib, P.A., Rice starch isolation by alkaline protease digestion of wet-milled rice flour (2000) Journal of Cereal Science, 31, pp. 63-74
  • Myers, D.J., Fox, S.R., Alkali wet-milling characteristics of pearled and unpearled amaranth seed (1994) Cereal Chemistry, 71, pp. 96-99
  • Paredes López, O., Schevenin, M.L., Hernandez López, D., Carabez Trejo, A., Amaranth starch isolation and partial characterization (1989) Starch, 41, pp. 205-207
  • Perez, E., Bahnassey, Y.A., Breene, W.M., A simple laboratory scale method for isolation of amaranth starch (1993) Starch, 45, pp. 211-217
  • Pérez, O.E., Haros, M., Suarez, C., Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch (2001) Journal of Food Engineering, 48, pp. 251-256
  • Radosavljevic, M., Jane, J., Johnson, I., Isolation of amaranth starch by diluted alkaline - Protease treatment (1998) Cereal Chemistry, 75, pp. 571-577
  • Spanheimer, J., Freeman, J.E., Heady, R.E., Headley, V.E., Air classification of corn grits I. Softening with enzymes and chemicals (1972) Cereal Chemistry, 49, pp. 131-141
  • Steinke, J.D., Johnson, L.A., Steeping maize in the presence of multiple enzymes. I. Static batchwise steeping (1991) Cereal Chemistry, 68, pp. 7-12
  • Steinke, J.D., Johnson, L.A., Steeping maize in the presence of multiple enzymes. II. Continuous countercurrent steeping (1991) Cereal Chemistry, 68, pp. 12-17
  • Stone, L., Lorenz, K., The starch of amaranthus - Physicochemical properties and functional characteristics (1984) Starch, 36, pp. 232-237
  • Sugimoto, Y., Yamada, K., Sakamoto, S., Fuwa, H., Some properties of normal and waxy-type starches of (1981) Amaranthus Hypochondriacus. Starch, 33, pp. 112-116
  • Teutonico, R., Knorr, D., Amaranth: Composition, properties and applications of a rediscovered food crop (1985) Food Technology, 4, pp. 49-60
  • Uriyapongson, Y., Rayas-Duarte, P., Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes (1994) Cereal Chemistry, 71, pp. 571-577
  • Wang, D., Chung, D.S., Study of a small scale laboratory wet milling procedure for wheat (2002) Cereal Chemistry, 79, pp. 115-119
  • Williams, J.T., Brenner, D., Grain amaranth (Amaranthus species) (1995) Cereals and Pseudocereals, pp. 129-186. , (edited by J.T. Williams). London: Chapman & Hall
  • Yanez, G.A., Walker, C.E., Effect of tempering parameters on yield and ash content of proso millet flours and partial characterization of proso starch (1986) Cereal Chemistry, 63, pp. 164-167
  • Yanez, G.A., Messinger, J.K., Walker, C.E., Rupnow, J.H., Amaranthus cruentus: Isolation and partial characterization (1993) Cereal Chemistry, 63, pp. 273-276
  • Zhao, J., Whistler, R., Isolation and characterization of starch from amaranth flour (1994) Cereal Chemistry, 71, pp. 392-393

Citas:

---------- APA ----------
Calzetta Resio, A.N., Tolaba, M.P. & Suárez, C. (2006) . Effects of steeping conditions on wet-milling attributes of amaranth. International Journal of Food Science and Technology, 41(SUPPL 2), 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x
---------- CHICAGO ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. "Effects of steeping conditions on wet-milling attributes of amaranth" . International Journal of Food Science and Technology 41, no. SUPPL 2 (2006) : 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x
---------- MLA ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. "Effects of steeping conditions on wet-milling attributes of amaranth" . International Journal of Food Science and Technology, vol. 41, no. SUPPL 2, 2006, pp. 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x
---------- VANCOUVER ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. Effects of steeping conditions on wet-milling attributes of amaranth. Int. J. Food Sci. Technol. 2006;41(SUPPL 2):70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x