2012
Rodríguez-Miranda J, Hernández-Santos B, Herman-Lara E, Vivar-Vera MA, Carmona-García R, Gómez-Aldapa CA, Martínez-Sánchez CE, Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Año 2012 Volume: 47 Issue: 11 Pages: 2297-2303 DOI: 10.1111/j.1365-2621.2012.03102.x ISSN: 1365-2621
Abstract
Chemical composition and some functional and thermal properties in whole pumpkin seed meal (WPSM) and defatted pumpkin seed meal (DPSM) were determined. The DPSM exhibited higher water absorption capacity (3 g H2O per g sample), water solubility capacity (8.75%), oil absorption capacity (2.73 g oil per g sample), emulsifying capacity (61.71%), foaming capacity (51.92%) and gelling capacity (12% w/v) than the WPSM. The DPSM also had better swelling power (3.33% at 60 C, rising to 4.31% at 90 C), higher phase transition temperatures (T0 = 80.04 C, Tp = 86.50 C and Tf = 93.20 C) and a higher phase transition energy (0.93 J g?1). However, the WPSM had higher bulk density (0.57 g cm?3) and better foam stability (from 30 to 120 min). Micrographs showed defatting to cause microstructural changes in meal starch granules and proteins. Its high protein content makes the DPSM a potential alternative input in the food industry.
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS