Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours
نویسندگان
چکیده
منابع مشابه
Quality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
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[1] Seinfeld JH. Air pollution: physical and chemical fundamentals. New York: McGraw Hill; 1975. p. 1–26. [2] Arthur CS. In: Measuring, monitoring, and surveillance of air pollution, vol. 3. New York: Academic Press; 1976. p. 183–305. [3] Tseng HH, Wey MY, Liang YS, Chen KH. Catalytic removal of SO2, NO and HCl from incineration flue gas over activated carbonsupported metal oxides. Carbon 2003;...
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The sorption isotherm is important information for evaluating the ability of an adsorption system to treat the industrial waste water. In this study, eleven datasets from literatures were selected and three two-parameter and threeparameter equations were used to evaluate adsorption systems. Quantitative criteria included six error functions, and the quantitative criterion was residual plots. Is...
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Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemic...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2010
ISSN: 1680-5194
DOI: 10.3923/pjn.2010.973.979