Multi-Level approach for the analysis of water effects in corn flakes
- Autores
- Farroni, Abel Eduardo; Matiacevich, Silvia B.; Guerrero, Sandra; Alzamora, Stella; Buera, M. del Pilar
- Año de publicación
- 2008
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.
EEA Pergamino
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina.
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina - Fuente
- Journal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008)
- Materia
-
Maíz
Calidad de los Alimentos
Textura
Agua
Maize
Food Quality
Texture
Water
Copos de Maíz - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/7332
Ver los metadatos del registro completo
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Multi-Level approach for the analysis of water effects in corn flakesFarroni, Abel EduardoMatiacevich, Silvia B.Guerrero, SandraAlzamora, StellaBuera, M. del PilarMaízCalidad de los AlimentosTexturaAguaMaizeFood QualityTextureWaterCopos de MaízThe 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) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content.EEA PergaminoFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina.Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaAmerican Chemical Society2020-05-29T14:32:08Z2020-05-29T14:32:08Z2008-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://pubs.acs.org/toc/jafcau/56/15http://hdl.handle.net/20.500.12123/73320021-8561https://doi.org/10.1021/jf800541fJournal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:57Zoai:localhost:20.500.12123/7332instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:57.629INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Multi-Level approach for the analysis of water effects in corn flakes |
title |
Multi-Level approach for the analysis of water effects in corn flakes |
spellingShingle |
Multi-Level approach for the analysis of water effects in corn flakes Farroni, Abel Eduardo Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz |
title_short |
Multi-Level approach for the analysis of water effects in corn flakes |
title_full |
Multi-Level approach for the analysis of water effects in corn flakes |
title_fullStr |
Multi-Level approach for the analysis of water effects in corn flakes |
title_full_unstemmed |
Multi-Level approach for the analysis of water effects in corn flakes |
title_sort |
Multi-Level approach for the analysis of water effects in corn flakes |
dc.creator.none.fl_str_mv |
Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar |
author |
Farroni, Abel Eduardo |
author_facet |
Farroni, Abel Eduardo Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar |
author_role |
author |
author2 |
Matiacevich, Silvia B. Guerrero, Sandra Alzamora, Stella Buera, M. del Pilar |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz |
topic |
Maíz Calidad de los Alimentos Textura Agua Maize Food Quality Texture Water Copos de Maíz |
dc.description.none.fl_txt_mv |
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) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content. EEA Pergamino Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Matiacevich, Silvia B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Guerrero, Sandra. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Alzamora, Stella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina |
description |
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) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of 1H NMR spin−spin relaxation time T2* (determined by FID) versus temperature plot changed close to Tg. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. 1H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, Tg values determined by DSC or by spin−spin relaxation decreased progressively with increasing water content. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-08 2020-05-29T14:32:08Z 2020-05-29T14:32:08Z |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 0021-8561 https://doi.org/10.1021/jf800541f |
url |
https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 https://doi.org/10.1021/jf800541f |
identifier_str_mv |
0021-8561 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
eu_rights_str_mv |
restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Chemical Society |
publisher.none.fl_str_mv |
American Chemical Society |
dc.source.none.fl_str_mv |
Journal of agricultural and food chemistry 56 (15) : 6447-6453. (August 2008) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
collection |
INTA Digital (INTA) |
instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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1844619144651079680 |
score |
12.559606 |