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Mostrando ítems 1-5 de 5
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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
Rolandelli, Guido; Favre, Leonardo Cristian; Aguirre-Calvo, Tatiana Rocío; Farroni, Abel Eduardo; Buera, María del Pilar; Dos Santos Ferreira, Cristina (Elsevier, 2023-11)Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were ... -
Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, María del Pilar (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 ... -
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
Rolandelli, Guido; Gallardo-Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutierrez-Lopez, Gustavo Fidel; Buera, María del Pilar (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, ... -
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Rolandelli, Guido; García Navarro, Yoja Teresa; García Pinilla, Santiago; Farroni, Abel Eduardo; Gutiérrez López, Gustavo Fidel; Buera, María del Pilar (Elsevier, 2020-07)Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ... -
Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, María del Pilar (Wiley, 2022-11)Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) ...