Rheological Behavior of Hot-Air-Puffed Amaranth Seeds
نویسندگان
چکیده
منابع مشابه
Effect of moisture content on the expansion volume of popped Amaranth seeds by hot air and superheated steam using a fluidized bed system.
The effect of the initial moisture content (X(0)) of amaranth seeds on expansion volume after popping was examined in hot air and superheated steam (SHS), using a fluidized bed system (FBS). The moisturized seeds were prepared under various vapor pressures due to various saturated salt solutions. In hot air, the maximum expansion volume was shown by seeds having X(0) of 0.16 at 260 degrees C fo...
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The major alpha-amylase inhibitor (AAI) present in the seeds of Amaranthus hypocondriacus, a variety of the Mexican crop plant amaranth, is a 32-residue-long polypeptide with three disulfide bridges. Purified AAI strongly inhibits the alpha-amylase activity of insect larvae (Tribolium castaneum and Prostephanus truncatus) and does not inhibit proteases and mammalian alpha-amylases. AAI was sequ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2006
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910600596076