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.
Autor*in: |
Castro-Campos, F.G. [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2021 |
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Schlagwörter: |
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Übergeordnetes Werk: |
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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Übergeordnetes Werk: |
volume:348 ; year:2021 ; day:30 ; month:06 ; pages:0 |
Links: |
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DOI / URN: |
10.1016/j.foodchem.2021.129092 |
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10.1016/j.foodchem.2021.129092 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV053185838 (ELSEVIER)S0308-8146(21)00094-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Castro-Campos, F.G. verfasserin aut Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Popped sorghum Elsevier Thermal properties Elsevier Starch Elsevier Sorghum Bicolor L. Moench Elsevier Cabrera-Ramírez, A.H. oth Morales-Sánchez, E. oth Rodríguez-García, M.E. oth Villamiel, M. oth Ramos-López, M. oth Gaytán-Martínez, M. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:348 year:2021 day:30 month:06 pages:0 https://doi.org/10.1016/j.foodchem.2021.129092 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 348 2021 30 0630 0 |
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Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
abstract |
• 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. |
abstractGer |
• 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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• 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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Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) |
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