Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131422
Abstract: Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content… read more here.
Keywords: corn quinoa; quinoa flours; water; corn ... See more keywords
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2020.00967
Abstract: Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select… read more here.
Keywords: protein; production; quinoa flours; weissella cibaria ... See more keywords