Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat-Reference-Cited by-同舟云学术

Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat

Published:2022-02-15 Issue:3 Volume:16 Page:2144-2153
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

López Padilla Concepción,Vázquez-Maldonado Daniel,Gallegos Martínez Josefina,Algara-Suárez Paola,Ornelaz-Paz José de Jesús,Reyes Hernández Jaime^ORCID

Funder

Consejo Potosino de Ciencia y Tecnología COPOCYT

Faculty of Nursing and Nutrition, Universidad Autónoma de San Luis Potosí

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01323-3.pdf

Reference29 articles.

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2. A. Houben, H. Gotz, M. Mitzscherling, T. Becker, Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough. J. Cereal Sci. 51, 350–356 (2010). https://doi.org/10.1016/j.jcs.2010.02.003

3. M. Mariotti, M. Lucisano, M.A. Pagani, P.K.W. Ng, The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and ultrastructure of gluten-free doughs. Food Res. Int. 42, 963–975 (2009). https://doi.org/10.1016/j.foodres.2009.04.017

4. J. Li, G.G. Hou, Z. Chen, A.L. Chung, K. Gehirng, Studying the effects of whole-wheat flour on rheological properties and quality attributes of Whole-wheat saltine cracker using SRC, alveograph, reometer and NMR technique. LWT Food Sci. Technol. 55, 43–50 (2014). https://doi.org/10.1016/j.lwt.2013.07.022

5. A.P. Barba de la Rosa, I.S. Fomsgaard, B. Laursen, A.G. Mortensen, I. Martínez-Olvera, C. Silva-Sanchez, A. Mendoza-Herrera, J. Gonzalez-Castañeda, A. De León-Rodriguez, Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: phenolic acids and flavonoids with potencial impact on its nutraceutical quality. J. Cereal Sci. 49, 117–121 (2009). https://doi.org/10.1016/j.jcs.2008.07.012