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    • Carotenoid and color changes in traditionally flaked and extruded products 

      Cueto, Mario Alberto; Farroni, Abel Eduardo; Schoenlechner, Regine; Schleining, Gerhard; Buera, Pilar (Elsevier, 2017-08)
      The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ...

    • Cornflake production process: state diagram and water mobility characteristics 

      Farroni, Abel Eduardo; Buera, María del Pilar (Springer, 2014-10)
      The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid ...

    • Multi-Level approach for the analysis of water effects in corn flakes 

      Farroni, Abel Eduardo; Matiacevich, Silvia B.; Guerrero, Sandra; Alzamora, Stella; Buera, M. del Pilar (American Chemical Society, 2008-08)
      The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) ...

    • Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes 

      Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, María del Pilar (ISEKI Food Association, 2016-04)
      Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...