Hydration kinetics of cereal and pulses: New data and hypothesis evaluation-Reference-Cited by-同舟云学术

Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Published:2017-08-23 Issue:1 Volume:41 Page:e12617
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Miano Alberto Claudio¹^ORCID,Sabadoti Viviane Deroldo¹,Pereira Jéssica da Costa¹,Augusto Pedro Esteves Duarte¹

Affiliation:

1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University 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 y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12617/fullpdf

Reference21 articles.

1. Describing the sigmoidal behavior of roasted White lupin (Lupinus albus) during hydration;Augusto;Journal of Food Process Engineering,2017

2. Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration;Fernández-Muñoz;Journal of Food Engineering,2011

3. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic;Ibarz;Drying Technology,2014

4. Describing the food sigmoidal behavior during hydration based on a second-order autocatalytic kinetic;Ibarz;Drying Technology,2015

5. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds;Kaptso;Journal of Food Engineering,2008

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