Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour-Reference-Cited by-同舟云学术

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Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Published:2023-04 Issue: Volume:137 Page:108328
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Vicente Ainhoa^ORCID,Villanueva Marina^ORCID,Caballero Pedro A.^ORCID,Muñoz José María^ORCID,Ronda Felicidad^ORCID

Funder

Ministerio de Ciencia e Innovación

Consejería de Educación, Junta de Castilla y León

European Regional Development Fund

Ministerio de Ciencia, Innovación y Universidades

Federación Española de Enfermedades Raras

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours;Abebe;Carbohydrate Polymers,2015

2. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties;Bhinder;Food Research International,2020

3. Structural transitions and related physical properties of starch;Biliaderis;Starch,2009

4. Behaviour of starch exposed to microwave radiation treatment;Brasoveanu;Starch/Staerke,2014

5. Approved methods of analysis,2010

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2. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges;Plants;2024-07-11

3. Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars;Food Biophysics;2024-06-21

4. Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour;Journal of Agricultural and Food Chemistry;2024-06-03

5. Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal;Journal of Food Measurement and Characterization;2024-05-14

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