Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/43620
Title: Pion charge asymmetries in e +e -?? +? -?
Author: Martinez-Preciado, A.H.
Estrada-Giron, Y.
Gonzalez-Alvarez, A.
Fernandez, V.V.A.
Macias, E.R.
Soltero, J.F.A.
Issue Date: 2012
Abstract: Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85 °C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79 °C, 79.1 °C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4 °C, 75.7 °C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G?) was frequency independent and was higher than the loss modulus (G?). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (Ea) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed. " 2012, Association of Food Scientists & Technologists (India).",,,,,,"10.1007/s13197-012-0737-5",,,"http://hdl.handle.net/20.500.12104/43620","http://www.scopus.com/inward/record.url?eid=2-s2.0-84920706312&partnerID=40&md5=463264b19582da5131f95b5d46a7a25c",,,,,,"9",,"Journal of Food Science and Technology",,"1795
1805",,"51",,"Scopus",,,,,,"Canned bean pastes (Phaseolus vulgaris L.); Fat content; Morphology; Rheology; Temperature",,,,,,"Physicochemical, morphological and rheological properties of canned bean pastes "negro Queretaro" variety (Phaseolus vulgaris L.)",,"Article" "45412","123456789/35008",,"Gallegos, A., Departamento de Ciencias Exactas y Tecnología, Centro Universitario de los Lagos, Universidad de Guadalajara, Enrique Díaz de León 1144, Colonia Paseos Montana, 47460, Lagos de Moreno, Jalisco, Mexico; Lucio, J.L., Departamento de Física, División de Ciencias e Ingenierías, Campus León, Lomas del Bosque 103, Fraccionamiento Lomas Campestre, 37150, Leon, Guanajuato, Mexico; Moreno, G., Departamento de Física, División de Ciencias e Ingenierías, Campus León, Lomas del Bosque 103, Fraccionamiento Lomas Campestre, 37150, Leon, Guanajuato, Mexico; Napsuciale, M., Departamento de Física, División de Ciencias e Ingenierías, Campus León, Lomas del Bosque 103, Fraccionamiento Lomas Campestre, 37150, Leon, Guanajuato, Mexico",,"Gallegos, A.
Lucio, J.L.
Moreno, G.
Napsuciale, M.",,"2011",,"We consider the forward-backward pion charge asymmetry for the e +e -?? +? -? process. In addition to the Bremsstrahlung and double resonance contributions, we use four different models to describe the final state radiation at the loop level (Kaon Loop Model, Resonance Chiral Perturbation Theory, Unitarized Chiral Perturbation Theory and Linear Sigma Model) and compare our results with experimental data. " 2011 American Institute of Physics.
URI: http://hdl.handle.net/20.500.12104/43633
http://www.scopus.com/inward/record.url?eid=2-s2.0-84861044740&partnerID=40&md5=5cdb449ad7ee808f0ab3c613ed4c8839
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