Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Descripción del Articulo

Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica (CONCYTEC, Peru) . Grant Number: 272-2015-FONDECY
Detalles Bibliográficos
Autores: Miano A.C., Sabadoti V.D., Pereira J.D.C., Augusto P.E.D.
Formato: artículo
Fecha de Publicación:2018
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/641
Enlace del recurso:https://hdl.handle.net/20.500.12390/641
https://doi.org/10.1111/jfpe.12617
Nivel de acceso:acceso abierto
Materia:Seed coats
Color
Hydrates
Kinetics
Process design
Concave shape
Hydration kinetics
Hydration process
Hypothesis evaluation
Intrinsic property
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/641
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
title Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
spellingShingle Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
Miano A.C.
Seed coats
Color
Hydrates
Kinetics
Process design
Concave shape
Hydration kinetics
Hydration process
Hypothesis evaluation
Intrinsic property
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
title_full Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
title_fullStr Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
title_full_unstemmed Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
title_sort Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
author Miano A.C.
author_facet Miano A.C.
Sabadoti V.D.
Pereira J.D.C.
Augusto P.E.D.
author_role author
author2 Sabadoti V.D.
Pereira J.D.C.
Augusto P.E.D.
author2_role author
author
author
dc.contributor.author.fl_str_mv Miano A.C.
Sabadoti V.D.
Pereira J.D.C.
Augusto P.E.D.
dc.subject.none.fl_str_mv Seed coats
topic Seed coats
Color
Hydrates
Kinetics
Process design
Concave shape
Hydration kinetics
Hydration process
Hypothesis evaluation
Intrinsic property
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Color
Hydrates
Kinetics
Process design
Concave shape
Hydration kinetics
Hydration process
Hypothesis evaluation
Intrinsic property
Hydration
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica (CONCYTEC, Peru) . Grant Number: 272-2015-FONDECY
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/641
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1111/jfpe.12617
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85027894995
url https://hdl.handle.net/20.500.12390/641
https://doi.org/10.1111/jfpe.12617
identifier_str_mv 2-s2.0-85027894995
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Food Process Engineering
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Blackwell Publishing Inc.
publisher.none.fl_str_mv Blackwell Publishing Inc.
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883001878511616
spelling Publicationrp01008500rp01168500rp01166500rp01010500Miano A.C.Sabadoti V.D.Pereira J.D.C.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/641https://doi.org/10.1111/jfpe.126172-s2.0-85027894995Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica (CONCYTEC, Peru) . Grant Number: 272-2015-FONDECYThis work described the hydration kinetics of several grains from the legumes and cereal families, which many of them were studied for the first time. In addition, some comparisons among the different hydration kinetics were performed to corroborate some hypothesis about this process. By comparing the hydration kinetics of the studied grains and fitting their data to suitable equations, the idea that this process is very complex was reinforced. It is difficult to say how intrinsic properties of the grains (color, size, specie, family, structure or composition) affect the hydration process. Some reported hypothesis about the hydration process were argued. For instance, it was demonstrated that some hypotheses about the grains hydration are not completely true: the grains with darker color seed coat do not always hydrate slower than the lighter color ones; the grains with sigmoidal behavior can hydrate faster than the grains with downward concave shape behavior; the bigger size grains sometimes hydrate slower than the smaller ones. It was concluded that the hydration process behavior and velocity are affected by many intrinsic properties of the grains (composition and structure, in a complex interaction) acting together to give the representative hydration kinetics behavior of each curve.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengBlackwell Publishing Inc.Journal of Food Process Engineeringinfo:eu-repo/semantics/openAccessSeed coatsColor-1Hydrates-1Kinetics-1Process design-1Concave shape-1Hydration kinetics-1Hydration process-1Hypothesis evaluation-1Intrinsic property-1Hydration-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Hydration kinetics of cereal and pulses: New data and hypothesis evaluationinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/641oai:repositorio.concytec.gob.pe:20.500.12390/6412024-05-30 15:22:30.254http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="94311a78-f1e7-4ebd-88e7-a267d1a10d99"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Hydration kinetics of cereal and pulses: New data and hypothesis evaluation</Title> <PublishedIn> <Publication> <Title>Journal of Food Process Engineering</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1111/jfpe.12617</DOI> <SCP-Number>2-s2.0-85027894995</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sabadoti V.D.</DisplayName> <Person id="rp01168" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pereira J.D.C.</DisplayName> <Person id="rp01166" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Blackwell Publishing Inc.</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Seed coats</Keyword> <Keyword>Color</Keyword> <Keyword>Hydrates</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Process design</Keyword> <Keyword>Concave shape</Keyword> <Keyword>Hydration kinetics</Keyword> <Keyword>Hydration process</Keyword> <Keyword>Hypothesis evaluation</Keyword> <Keyword>Intrinsic property</Keyword> <Keyword>Hydration</Keyword> <Abstract>This work described the hydration kinetics of several grains from the legumes and cereal families, which many of them were studied for the first time. In addition, some comparisons among the different hydration kinetics were performed to corroborate some hypothesis about this process. By comparing the hydration kinetics of the studied grains and fitting their data to suitable equations, the idea that this process is very complex was reinforced. It is difficult to say how intrinsic properties of the grains (color, size, specie, family, structure or composition) affect the hydration process. Some reported hypothesis about the hydration process were argued. For instance, it was demonstrated that some hypotheses about the grains hydration are not completely true: the grains with darker color seed coat do not always hydrate slower than the lighter color ones; the grains with sigmoidal behavior can hydrate faster than the grains with downward concave shape behavior; the bigger size grains sometimes hydrate slower than the smaller ones. It was concluded that the hydration process behavior and velocity are affected by many intrinsic properties of the grains (composition and structure, in a complex interaction) acting together to give the representative hydration kinetics behavior of each curve.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.377223
Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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