Results 91 to 100 of about 26,984 (290)

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

Foods
The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa   +3 more
doaj   +1 more source

Novel cassava starches with low and high amylose contents: Structural and macro-molecular characterization in comparison with other commercial sources [PDF]

, 2012
Cassava (Manihot esculenta Crantz) is one of the most important sources of commercial production of starch along with potato, maize and wheat particularly for tropical and subtropical regions of the world.
Buléon, Alain, Ceballos, Hernan, Colonna, Paul, Dufour, Dominique, Jaillais, Benoît, Rolland-Sabaté, Agnès, Sanchez, Teresa   +6 more
core  

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties [PDF]

, 2019
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and ...
Akissoe, N.H., Bigoga, J., Futakuchi, K., Manful, J., Ndindeng, S.A., Sanyang, S., Soumanou, M.M., Tang, E.N., Zohoun, E.V.   +8 more
core   +1 more source

Natural Products in Favor of Food Safety: Development of Nanoparticles Based on Tea Tree Oil and Corn Starch and Their Potential for Fresh Food Protection

Starch - Stärke, EarlyView.
Starch nanoparticles loaded with tea tree oil prepared by emulsification displayed spherical nanometric morphology, were capable of inhibiting the growth of Candida albicans in a lower concentration than tea tree oil. Fruit coated with the emulsion nanoparticles showed increased shelf life than the uncoated ones.
Tatiane Zucchini, Tamires Souza Nossa, Marlus Chorilli, Eliane Trovatti   +3 more
wiley   +1 more source

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2011
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review.
Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.   +4 more
doaj  

Compositional, Morphological, Thermal, Structural, and Rheological of Mexican Wild Potato (Solanum cardiophyllum) “papita Silvestre”

Starch - Stärke, EarlyView.
The study examines the mineral composition, morphology, thermal, structural, and pasting properties of wild potatoes (Solanum cardiophyllum). SEM analysis shows a novel worm‐ and mummy‐like starch morphology, which could have implications for physicochemical properties.
Mario Enrique Rodriguez‐Garcia, Brenda Lizbeth Correa‐Piña, Oscar Yael Barrón‐García   +2 more
wiley   +1 more source

Effect of Infrared Heat‐Moisture Treatment and Cooling Rate on the Material Properties of Amylose–Lipid Complex Nanomaterials

Starch - Stärke, EarlyView.
This study explores the effect of repeated infrared heat moisture treatment (IR‐HMT) followed by different cooling systems as a facile clean label method to modify the properties of amylose–lipid complex nanomaterials. IR‐HMT followed by a faster cooling rate resulted in ALC nanomaterials with more stable Type IIb crystals, higher crystallinity, lower ...
Njabulo Gideon Maphumulo, Mondli Abednicko Masanabo, Suprakas Sinha Ray, Mohammad Naushad Emmambux   +3 more
wiley   +1 more source

A modified procedure for the evaluation of the amylose and amylopectin content in potato starch

Вавиловский журнал генетики и селекции, 2018
The article is devoted to the development of a technique for determining the content of amylose and amylopectin, effective for potato starch. Since potato starch is an important renewable raw material for a number of industries, it is important to have a
Yu. A. Khoroshavin, V. K. Khlestkin
doaj   +1 more source

From glomalin to glomalose: unraveling the molecular identity of the MAb32B11 antigen

New Phytologist, EarlyView.
Summary Glomalin, a substance produced by arbuscular mycorrhizal (AM) fungi, has well‐documented benefits for plant and soil health, including water retention and soil aggregation. Glomalin quantification has been performed by enzyme‐linked immunosorbent assay (ELISA) using a monoclonal antibody, MAb32B11, that has been described as targeting a heat ...
Burcu Alptekin, Hayley Hirsch, Bailey Kleven, Lauren King, Caitlin McLimans, Dierdra Daniels, Thomas Irving, Daniela Floss, Jean‐Michel Ané   +8 more
wiley   +1 more source

Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat [PDF]

, 2016
Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (
Alzate Calderón, Paola Carolina, Flores, Silvia Karina, Gerschenson, Lia Noemi, Zalduendo, María Mercedes   +3 more
core   +1 more source