Abstract:
Textural properties are key drivers for food acceptability (Chauvin et al. 2008). In low-moisture cereal foods, quality depends mainly on textural attributes like crispness (Fontanet et al. 1997). Water is one of the most important factors affecting texture of low-moisture foods, and its effect has been extensively studied (Labuza et al. 1970; Roos et al. 1996; Peleg 1998; Jacoby and King 2001; Lewicki 2004; Castro-Prada et al. 2009). It is also known that water affects glass transition temperature (Chen et al. 1997), which is widely used in assessing stability (Roos 2010). In order to measure water mobility in complex and heterogeneous systems, nuclear magnetic resonance spectroscopy has been widely used (Chinachoti et al. 2006). On the other hand, in low-moisture starchy food, other processes that take place at glassy state, such as physical aging and toughening, could affect textural properties (Suwonsichon and Peleg 1998; Chang et al. 2000; Chung and Lim 2004). © 2015, Springer Science+Business Media New York.
Registro:
Documento: |
Artículo
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Título: | Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes |
Autor: | Farroni, A.E.; Guerrero, S.; Buera, M.P. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina Laboratorio de Calidad de Alimentos, Suelos y Agua, EEA Pergamino, Instituto Nacional de Tecnología Agropecuaria, Av. Frondizi Km 4.5, Buenos Aires, Pergamino 2700, Argentina Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
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Palabras clave: | Antiplastizicing effects; Cornflakes; Sensory properties |
Año: | 2015
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Página de inicio: | 125
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Página de fin: | 134
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DOI: |
http://dx.doi.org/10.1007/978-1-4939-2578-0_10 |
Título revista: | Food Engineering Series
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Título revista abreviado: | Food Eng. Ser.
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ISSN: | 15710297
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p125_Farroni |
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Citas:
---------- APA ----------
Farroni, A.E., Guerrero, S. & Buera, M.P.
(2015)
. Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes. Food Engineering Series, 125-134.
http://dx.doi.org/10.1007/978-1-4939-2578-0_10---------- CHICAGO ----------
Farroni, A.E., Guerrero, S., Buera, M.P.
"Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes"
. Food Engineering Series
(2015) : 125-134.
http://dx.doi.org/10.1007/978-1-4939-2578-0_10---------- MLA ----------
Farroni, A.E., Guerrero, S., Buera, M.P.
"Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes"
. Food Engineering Series, 2015, pp. 125-134.
http://dx.doi.org/10.1007/978-1-4939-2578-0_10---------- VANCOUVER ----------
Farroni, A.E., Guerrero, S., Buera, M.P. Sensorially and instrumentally detected antiplastizicing effect of water in cornflakes. Food Eng. Ser. 2015:125-134.
http://dx.doi.org/10.1007/978-1-4939-2578-0_10