The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements-Reference-Cited by-同舟云学术

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Published:2018-01-05 Issue:2 Volume:17 Page:352-370
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Miano Alberto Claudio¹^ORCID,Augusto Pedro Esteves Duarte¹^ORCID

Affiliation:

1. Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12328/fullpdf

Reference148 articles.

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2. Modelling textural changes during the hydration process of red beans;Abu-Ghannam;J Food Eng,1998

3. Hydration kinetics of red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;J Food Sci,1997a

4. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;J Food Eng,1997b

5. Describing the sigmoidal behavior of roasted white lupin (Lupinus albus) during hydration;Augusto;J Food Process Eng,2017

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