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Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
(Elsevier, 2021-03)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 ... -
Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
(2018-10)Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The ... -
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
(Elsevier, 2021-02)The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, ... -
Transición agroecológica en la elaboración de harina de maíz de agricultores familiares en Formosa
(Universidad de Costa Rica (UCR), 2022-10-05)Este trabajo surge al registrar un proceso de interacción entre técnicos del Instituto de Cultura Popular (INCUPO) y familias productoras del sur de Formosa, Argentina; que incluyeron actividades de adaptación y validación ...