المؤلفون: Enrique Barbosa-Martín, Enrique Sauri-Duch, Luis Chel-Guerrero, Luis Cuevas-Glory, Víctor Moo-Huchin, David Betancur-Ancona

المصدر: Food Technology and Biotechnology, Vol 62, Iss 1, Pp 26-34 (2024)

مصطلحات موضوعية: resistant starch, dietary fiber, pyrodextrins, enzymatically resistant maltodextrins, makal, Xanthosoma yucatenensis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/456491; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/e3223f088fac4e30897316aacffb3623

المؤلفون: Barbosa-Martín, Enrique, Sauri-Duch, Enrique, Chel-Guerrero, Luis, Cuevas-Glory, Luis, Moo-Huchin, Víctor, Betancur-Ancona, David

المصدر: Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 62 ; Issue 1

مصطلحات موضوعية: resistant starch, dietary fiber, pyrodextrins, enzymatically resistant maltodextrins, makal, Xanthosoma yucatenensis, rezistentan škrob, prehrambena vlakna, pirodekstrini, maltodekstrini otporni na djelovanje enzima, Xanthosoma yucatanensis

وصف الملف: application/pdf

Relation: https://hrcak.srce.hr/314921

الاتاحة: https://hrcak.srce.hr/314921
https://hrcak.srce.hr/file/456491

المؤلفون: Michalski, Oskar, Bidzińska, Ewa, Borowski, Michał, Dyrek, Krystyna, Olko, Paweł, Stolarczyk, Liliana, Swakoń, Jan, Tomasik, Piotr, Wenda, Elżbieta

مصطلحات موضوعية: cornstarch pyrodextrins, depolymerization, free radicals, γ-radiation

Relation: https://ruj.uj.edu.pl/xmlui/handle/item/72709

الاتاحة: https://ruj.uj.edu.pl/xmlui/handle/item/72709
https://doi.org/10.1007/s11434-010-3223-3

المؤلفون: Pawel Olko, Krystyna Dyrek, Oskar Michalski, Elżbieta Wenda, Michał P. Borowski, Jan Swakoń, Liliana Stolarczyk, Piotr Tomasik, Ewa Bidzińska

مصطلحات موضوعية: Multidisciplinary, γ radiation, Depolymerization, Chemistry, Radical, free radicals, γ-radiation, Photochemistry, cornstarch pyrodextrins, law.invention, law, Radiolysis, Organic chemistry, depolymerization, Electron paramagnetic resonance

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb923310b5f5b67440b7ce6dfe0728c0
https://ruj.uj.edu.pl/xmlui/handle/item/72709

المؤلفون: Gómez Pamies, Laura Cecilia, Lataza Rovaletti, Maria Mercedes, Martinez Amezaga, Nancy María Jimena, Benitez, Elisa Ines

مصطلحات موضوعية: MOLECULAR WEIGHT, PYRODEXTRINS, VISCOSITY, https://purl.org/becyt/ford/2.4, https://purl.org/becyt/ford/2

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643821011932; http://hdl.handle.net/11336/167395; Gómez Pamies, Laura Cecilia; Lataza Rovaletti, Maria Mercedes; Martinez Amezaga, Nancy María Jimena; Benitez, Elisa Ines; The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer; Elsevier Science; LWT - Food Science and Technology; 149; 112040; 9-2021; 1-9; CONICET Digital; CONICET

الاتاحة: http://hdl.handle.net/11336/167395