Improving Functional Properties of Rice Flours Through Phosphorylation

dc.creatorNabeshima, EH
dc.creatorBustos, FM
dc.creatorHashimoto, JM
dc.creatorDash, AA
dc.date2010
dc.date2014-11-14T16:09:50Z
dc.date2015-11-26T17:15:41Z
dc.date2014-11-14T16:09:50Z
dc.date2015-11-26T17:15:41Z
dc.date.accessioned2018-03-29T00:03:54Z
dc.date.available2018-03-29T00:03:54Z
dc.identifierInternational Journal Of Food Properties. Taylor & Francis Inc, v. 13, n. 4, n. 921, n. 930, 2010.
dc.identifier1094-2912
dc.identifierWOS:000280635700024
dc.identifier10.1080/10942910902927094
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/69280
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/69280
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/69280
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1282104
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis research evaluated the chemical, technological, and thermal properties of rice flour modified chemically using phosphorus oxychloride (0.018; 0.030; 0.059; 0.088 and 0.100 g/100 g flour). The phosphorylated rice flours (PRF) obtained showed a decrease in viscosity, but the stability increased significantly as compared to the unmodified flour. The gel force and adhesiveness values decreased with the increase in phosphate groups incorporated. However, cohesiveness and thermal properties did not show significant differences among the native and modified rice flours, with exception for gelatinization enthalpy values. The phosphorylated flours obtained can be used as ingredient, especially in cream soups, salad dressing, and filling.
dc.description13
dc.description4
dc.description921
dc.description930
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherTaylor & Francis Inc
dc.publisherPhiladelphia
dc.publisherEUA
dc.relationInternational Journal Of Food Properties
dc.relationInt. J. Food Prop.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectPhosphorylated rice flour
dc.subjectModified flour
dc.subjectFunctionality
dc.subjectThermal properties
dc.subjectAmylose Corn Starches
dc.subjectCross-linked Rice
dc.subjectPhysicochemical Properties
dc.subjectReactive Extrusion
dc.subjectMaize Starch
dc.subjectPhosphates
dc.subjectWaxy
dc.subjectGelatinization
dc.subjectCrystallinity
dc.subjectTransition
dc.titleImproving Functional Properties of Rice Flours Through Phosphorylation
dc.typeArtículos de revistas


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