2010
Guadalupe A. Lopez-Ahumada, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, Luis A. Bello-Pérez, Juan de Dios Figueroa-Cardenas, Jose A. Garzon-Tiznado and Carlos A. Gómez-Aldapa. Physicochemical Characteristics of Starch from Bread Wheat (Triticum aestivum) with Yellow Berry. Starch/Starke. Volumen 62, pp 517 - 523.
Abstract
The physiological disorder of yellow berry (YB) in wheat is characterized by starchy or mealy spots in the grains, and it is present mainly in irrigated wheat crops. YB grains have characteristic low protein content. This disorder is a problem that has been increasing in bread and durum wheat in the northern part of Mexico. Limited availability of nitrogen is considered to be the main cause. Starch of normal and yellow berry wheat grains were analyzed and properties were compared. Starch of YB wheat grains had higher percent crystallinity, as demonstrated by X-ray diffraction and DSC studies. Differences in pasting behavior were also observed. Starch from YB wheat grains had higher peak and set back viscosities. Starch granule size distribution as well as physicochemical properties indicates changes in composition or microstructure of starch granules of YB wheat grains.
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES