Physicochemical changes in barley starch during malting-Reference-Cited by-同舟云学术

Physicochemical changes in barley starch during malting

Published:2018-12-27 Issue:1 Volume:125 Page:10-17
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Contreras-Jiménez Brenda¹,Del Real Alicia²,Millan-Malo Beatriz M.¹,Gaytán-Martínez Marcela³,Morales-Sánchez Eduardo⁴,Rodríguez-García Mario E.¹^ORCID

Affiliation:

1. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico

2. Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico

3. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro; Querétaro Querétaro C.P. 76000 Mexico

4. Instituto Politécnico Nacional. CICATA-IPN Unidad Querétaro; Cerro Blanco No. 141. Col. Colinas del Cimatario Querétaro Querétaro C.P.76090 Mexico

Funder

Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México

Universidad Nacional Autónoma de Mexico-CTIC

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.547/fullpdf

Reference37 articles.

1. Barley germination: Spatio-temporal consideration for designing and interpreting ‘omics’ experiments;Daneri-Castro;J. Cereal Sci.,2016

2. United State of Department of Agriculture 2017 Statistic Portale: World barley production from 2008/2009 to 2017/2018 https://www.statista.com/statistics/271973/world-barley-production-since-2008

3. Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyser system;Acosta-Osorio;Mech. Eng. Res.,2011

4. Comparison of size characterization of barley starch granules determined by electron and optical microscopy, low angle laser light scattering and gravitational field-flow fractionation;Chmelik;J. Inst. Brew.,2001

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods;Food Chemistry;2024-11

2. Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films;International Journal of Biological Macromolecules;2024-10

3. The role of starch digestion in the brewing of gluten-free beers;Food Bioscience;2024-10

4. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting;Food Chemistry;2024-09

5. Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group;Potato Research;2024-08-31