Results 91 to 100 of about 157,955 (185)

Propriedades de filmes de amido incorporados de nanoargilas e fibras de celulose [PDF]

, 2009
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.Os materiais obtidos de polímeros biodegradáveis podem ser uma alternativa para a redução do impacto ambiental ...
Moraes, Jaqueline Oliveira de
core  

Unripe Banana Genotypes are Starchy Sources. Part I. Morphology, Growth Rings, and Ultrastructure of Native Starches

Starch - Stärke, Volume 78, Issue 10, October 2026.
Unripe banana flour is a starch source with a high content of resistant starch in its raw form. Recently, interest has grown in raw materials with low levels of indigestible carbohydrates. Different banana genotypes vary in granule morphology, which influences their functional properties and digestibility.
Josué Moreno‐Zaragoza, Edith Agama‐Acevedo, José Alvarez‐Ramirez, Cristina M. Rosell, Andres Aguirre‐Cruz, Luis Arturo Bello‐Pérez   +5 more
wiley   +1 more source

Starch-graft-copolymer latexes initiated and stabilized by ozonolyzed amylopectin

, 2006
A method is presented for synthesizing surfactant-free latexes comprising a starch-graft-vinyl polymer, (1) starting with a suspension of the highly branched starch amylopectin, either native or degraded, (2) then using ozonolysis to create free-radical ...
Roper, John A., Roper, John, A, Sprong, Ewan, Gilbert, Robert G., Gilbert, R. G., David, Ghislain, De Bruyn, H., David, G., Gaborieau, M., de Bruyn, Hank, Roper, J. A., Gaborieau, Marianne, Gilbert, Robert, Sprong, E.   +13 more
core   +1 more source

The Effect of Residual Protein and Fiber on Pea Starch Gels

Starch - Stärke, Volume 78, Issue 10, October 2026.
The study investigates how residual protein and fiber affect the heating and gelation behavior of pea starch. Small residual amounts influence water binding, swelling power, solubility, and pasting properties, as well as gel strength and syneresis.
Tim Terstegen, Paul Georg Tiede, Eckhard Flöter   +2 more
wiley   +1 more source

Determination of the degree of branching in normal and amylopectin type potato starch with 1H-NMR spectroscopy Improved resolution and two-dimensional spectroscopy

, 1996
Starch from genetically modified potatoes was found to be highly branched compared with normal potato varieties through the use of 1H-NMR spectroscopy. The average chain length, blue-value,and the wavelength at maximum absorptivity clearly show that the ...
Nilsson, Ulf,, Nilsson, Gunilla S.,, Gorton, Lo,, Bergquist, Karl Erik,, Lund University.   +4 more
core   +1 more source

Recrystallization of amylopectin in concentrated starch gels.

, 1996
The relation between the recrystallization of amylopectin and the increase in stiffness of starch gels during storage was studied by various techniques.
van Vliet, T., G.T. Oostergetel, Keetels, CJAM, Vliet, T., van, T. Van Vliet, Keetels, C.J.A.M., Oostergetel, G.T., Oostergetel, GT, vanVliet, T, C.J.A.M. Keetels   +9 more
core   +2 more sources

Investigating the Effect of Controlled Relative Humidity Storage on Amylopectin Retrogradation in Amorphous Starch, Starch: Gluten, and Wheat Flour Models [PDF]

, 2017
The development of crystallinity caused by amylopectin retrogradation has been correlated to staling in baked goods. Different amylopectin crystal polymorphs have been found in starches from different botanical sources and in amylopectin crystallized in ...
Johnson, Kathryn
core   +1 more source

Rapid Physicochemical Screening of Parboiled Rice Using VNIR–SWIR Spectroscopy and Chemometrics

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Efficient quality assessment of parboiled rice is important for industrial processing, but conventional analytical procedures are often time‐consuming, reagent‐intensive, and destructive. This study evaluated VNIR–SWIR spectroscopy combined with chemometric modeling for the rapid prediction of moisture, starch, protein, lipids, fiber, and ash ...
Nairiane dos Santos Bilhalva, Marisa Menezes Leal, Rosana Santos de Moraes, Dthenifer Cordeiro Santana, Larissa Pereira Ribeiro Teodoro, Paulo Eduardo Teodoro, Paulo Carteri Coradi   +6 more
wiley   +1 more source

Extração de B-glucanas de cevada e produção de xarope de maltose a partir do amido residual [PDF]

, 2012
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosA cevada ocupa a quarta posição em produção de cereais no mundo.
Limberger, Valéria Maria
core  

Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat

, 2019
Starch branching enzymes (SBEs) play a major role in determining starch molecular structure in cereal endosperm. This study investigates how SBEIIs contribute to the chain-length distributions (CLDs) of both amylopectin and amylose, obtained by enzymatic
Dhital, Sushil, Yu, Wenwen, Gilbert, Robert G., Li, Haiteng, Gidley, Michael J.   +4 more
core   +1 more source