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dc.contributor.authorMartínez Martínez, Mario
dc.contributor.authorRosell, Cristina M.
dc.contributor.authorGómez Pallarés, Manuel 
dc.date.accessioned2014-08-19T09:35:11Z
dc.date.available2014-08-19T09:35:11Z
dc.date.issued2014
dc.identifier.citationFood and Bioprocess Technology, 7(9):2657-2665es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/5726
dc.descriptionProducción Científicaes
dc.description.abstractRice flour is an interesting alternative for developing gluten free products, but its features do not meet the process requirements. The objective of this study was to modify the functional properties of rice flour by combining extrusion and size fractionation. Different extrusion conditions were applied to vary the severity of the treatment on the flour constituents. Extrusion and mechanical fractionation of the rice flours modified their behavior affecting hydration, thermal and pasting features, besides their susceptibility to enzymatic hydrolysis. Thermal properties (temperature and enthalpy) increased with the intensity of the extrusion and that effect was intensified with the greatest particle size of the flours. Fine flours with stronger extrusion showed the highest susceptibility to enzymatic hydrolysis and extrusion process increased that effect. Overall the combination of both physical treatment maybe an attractive alternative for obtaining clean label rice flours with modified features.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherSpringeres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.subjectextrusiónes
dc.subjectharina de arrozes
dc.subjecttamaño de partículaes
dc.subjectpropiedades térmicases
dc.subjecthidrataciónes
dc.subjecthidrolisis enzimáticaes
dc.titleEffect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice floures
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1007/s11947-014-1252-7es
dc.peerreviewedSIes


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