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CyTA - Journal of Food Volume 12, 2014 - Issue 3
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Articles

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

Efecto del calentamiento infrarrojo en las propiedades fisicoquímicas de la harina de frijol común (Phaseolus vulgaris L.)

Estrella Edith Arce-ArceInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, México
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José Alberto Gallegos-InfanteInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, MéxicoCorrespondence[email protected]
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Nuria Elizabeth Rocha-GuzmánInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, México
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Rubén Francisco González-LaredoInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, México
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Rocío Moreno-JiménezInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, México
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Juan de Dios Figueroa-CárdenasCinvestav-Querétaro, Libramiento Norponiente 2000, Real De Juriquilla, 76230Santiago de Querétaro, Qro., México
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Argelia Nazdira Montelongo-MontelongoInstituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica. Boulevard Felipe Pescador 1830 Oriente, Colonia Nueva Vizcaya, Durango, CP34080, México
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Pages 242-248 | Received 08 May 2013, Accepted 06 Aug 2013, Published online: 05 Dec 2013

Citations (10)

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Read on this site (1)

Sakthivel Deepika & Parag Prakash Sutar. (2023) Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Articles from other publishers (9)

Eda Bozkır, Chiara Santamarina, Marco Mariotti & Sergio Saia. (2023) Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023. International Journal of Food Science & Technology 58:8, pages 4088-4099.
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Siyuan Liu, Yikai Ren, Hanyue Yin, Michael Nickerson, Mark Pickard & Yongfeng Ai. (2022) Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chemistry 396, pages 133649.
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Fengli Lian, Da-Wen Sun, Jun-Hu Cheng & Ji Ma. (2022) Improving modification of structures and functionalities of food macromolecules by novel thermal technologies. Trends in Food Science & Technology 129, pages 327-338.
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Clarity R. Mapengo & M. Naushad Emmambux. (2022) Processing Technologies for Developing Low GI Foods – A Review. Starch - Stärke 74:7-8, pages 2100243.
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K. Nithyadevi & V. Pandiyan. (2021) Effect of infrared heating on physical, structural and pasting properties of starch. Applied Physics A 127:12.
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Siyuan Liu, Hanyue Yin, Mark Pickard & Yongfeng Ai. (2020) Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size. Food Research International 136, pages 109568.
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Clarity R. Mapengo & M. Naushad Emmambux. (2020) Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. Food Chemistry 325, pages 126846.
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Opeolu M. Ogundele & Eugenie Kayitesi. (2019) Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review. Journal of Food Science and Technology 56:4, pages 1669-1682.
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L. Moreno-Vilet, H.M. Hernández-Hernández & S.J. Villanueva-Rodríguez. (2018) Current status of emerging food processing technologies in Latin America: Novel thermal processing. Innovative Food Science & Emerging Technologies 50, pages 196-206.
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