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International Journal of Food Properties Volume 17, 2014 - Issue 2
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Original Articles

Comparison of Protein and Starch Content of Substituted and Complete Triticales (X Triticosecale Wittmack): Contribution to Functional Properties

Ana L. Navarro-Contreras Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
,
Carlos F. Chaires-González Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
,
Ema C. Rosas-Burgos Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
,
Jesús Borboa-Flores Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
,
Francisco J. Wong-Corral Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
,
Mario O. Cortez-Rocha Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
&
Francisco J. Cinco-Moroyoqui Grupo de Investigación en Química Agrícola y Manejo Postcosecha, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MéxicoCorrespondence[email protected]
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Pages 421-432 | Received 19 Jul 2011, Accepted 01 Nov 2011, Published online: 03 Oct 2013

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Yaeel I. Cornejo-Ramírez, Francisco J. Cinco-Moroyoqui, Francisco Ramírez-Reyes, Ema C. Rosas-Burgos, Pablo S. Osuna-Amarillas, Francisco J. Wong-Corral, Jesús Borboa-Flores & Alma G. Cota-Gastélum. (2015) Physicochemical characterization of starch from hexaploid triticale (X Triticosecale Wittmack) genotypes. CyTA - Journal of Food 13:3, pages 420-426.
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Articles from other publishers (10)

Francesco Camerlengo & Alecia M. Kiszonas. (2023) Genetic factors influencing triticale quality for food. Journal of Cereal Science 113, pages 103744.
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Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva & Gulnazym Ospankulova. (2023) Review on nutritional benefits of triticale. Czech Journal of Food Sciences.
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Elena Peñas, Irene Tomé-Sánchez & Cristina Martínez-Villaluenga. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals 99 133 .
Alfio Spina & Silvia Zingale. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach 16 39 .
Mahsa Chavoushi, Mahdi Kadivar, Ahmad Arzani & Mohammad R. Sabzalian. (2022) Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species. Food Chemistry 371, pages 131283.
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Władysław Szempliński, Bogdan Dubis, Krzysztof Michał Lachutta & Krzysztof Józef Jankowski. (2021) Energy Optimization in Different Production Technologies of Winter Triticale Grain. Energies 14:4, pages 1003.
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Marina V. Klimushina, Pavel Yu. Kroupin, Mikhail S. Bazhenov, Gennady I. Karlov & Mikhail G. Divashuk. (2020) Waxy Gene-Orthologs in Wheat × Thinopyrum Amphidiploids. Agronomy 10:7, pages 963.
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Fan Zhu. (2018) Triticale: Nutritional composition and food uses. Food Chemistry 241, pages 468-479.
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Juan B. Alvarez & Carlos Guzmán. (2017) Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement. Theoretical and Applied Genetics 131:2, pages 225-251.
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Yaeel I. Cornejo-RamírezFrancisco Ramírez-ReyesFrancisco J. Cinco-MoroyoquiEma C. Rosas-BurgosOliviert Martínez-CruzElizabeth Carvajal-MillánJosé L. Cárdenas-LópezPatricia I. Torres-ChavezPablo S. Osuna-AmarillasJesús Borboa-FloresFrancisco J. Wong-Corral. (2016) Starch Debranching Enzyme Activity and Its Effects on Some Starch Physicochemical Characteristics in Developing Substituted and Complete Triticales (X Triticosecale Wittmack) . Cereal Chemistry Journal 93:1, pages 64-70.
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