کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586261 | 1492046 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein
ترجمه فارسی عنوان
کیفیت لوبیا سیاه به عنوان عملکرد ذخیره سازی درازمدت و توسعه قالب: ویژگی های شیمیایی و عملکرد آرد و پروتئین های جدا شده
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12â¯months. Beans stored under 14%/32â¯Â°C exhibited 16% of fermented grains, while at 17%/25â¯Â°C (42.3%) and 17%/32â¯Â°C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 473-480
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 473-480
نویسندگان
Cristiano Dietrich Ferreira, Valmor Ziegler, Igor da Silva Lindemann, Jessica Fernanda Hoffmann, Nathan Levien Vanier, MaurÃcio de Oliveira,