Effects of Cooking Temperatures and Starch Source on the Gelatinization and Thickening Power of Roux
- Autor
- KRASNOW, Mark N1 ; HIRSON, Greg D2 ; SHOEMAKER, Charles F3
[1] School of Applied Sciences, Eastern Institute of Technology, Hawke's Bay, Napier, New Zealand
[2] Department of Viticulture and Enology, The Robert Mondavi Institute for Wine and Food Science, University of California, Davis, California, United States
[3] Department of Food Science and Technology, The Robert Mondavi Institute for Wine and Food Science, University of California, Davis, California, United States - Fuente
Journal of culinary science & technology (Print). 2011, Vol 9, Num 4, pp 247-260, 14 p ; ref : 1 p.1/4
- ISSN
- 1542-8052
- Campo Científico
- Nutrition, obesity, metabolic disorders
- Editor
- Taylor & Francis, Philadelphia, PA
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Maillard reactions Roux rheology starch thickening
- Palabra clave (fr)
- Amidon maïs Amidon Brunissement Cuisson Epaississant Farine blé Gélatinisation Rhéologie Réaction Maillard Température
- Palabra clave (in)
- Corn starch Starch Browning Cooking Thickening agent Wheat flour Gelatinization Rheology Maillard reaction Temperature
- Palabra clave (es)
- Almidón maíz Almidón Ennegrecimiento Cocción Espesante Harina trigo Gelatinización Reología Reacción Maillard Temperatura
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25340705
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/15428052.2011.627251 
https://dx.doi.org/10.1080/15428052.2011.627251
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