Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)
• The popping process produces an ordered honeycomb-like structure. • The thermal stability of sorghum was increased after being popped. • IR indicated a protein denaturation due to the popping process. • The popping acted as a quick “dry starch gelatinization” method.
Gespeichert in:
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Castro-Campos, F.G. [verfasserIn] |
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E-Artikel |
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Englisch |
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2021 |
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| Schlagwörter: |
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Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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volume:348 ; year:2021 ; day:30 ; month:06 ; pages:0 |
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10.1016/j.foodchem.2021.129092 |
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Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
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• The popping process produces an ordered honeycomb-like structure. • The thermal stability of sorghum was increased after being popped. • IR indicated a protein denaturation due to the popping process. • The popping acted as a quick “dry starch gelatinization” method. |
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2024-07-06T18:14:57.340Z |
| _version_ |
1803854489680084992 |
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7.398943 |