2017
Fonseca-Florido, H. A., Castro-Rosas, J., Hernández-Hernández, E., Mata-Padilla, J. M., Velazquez, G., Ávila-Orta, C. A., Rodríguez-Hernández, A.I. & Gomez-Aldapa, C. A. 2017. Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties.doi:10.1080/10942912.2017.1297822
Abstract
The structural properties of blends of waxy corn starch and potato starch at different proportions were evaluated at 20% solids content. The results from differential scanning calorimetry, wide-angle X-ray scattering, and small-angle X-ray scattering of the starch blends indicated that each starch gelatinized completely and independently. The setback viscosity values were higher in the blends compared with native starches, which suggested that the granular interactions had an important effect. The presence of waxy corn starch granules could have reinforced the network formed by amylose leached from potato starch granules. The intrinsic characteristics of waxy corn starch and potato starch determined the type of granular and molecular interactions that could be carried out during the processes of gelatinization and gel formation in starch blends.
Optimization of thermal protein precipitation from acid whey
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
Degradación anaerobia de dos tipos de lactosuero en reactores UASB