Results 11 to 20 of about 38,447 (261)
Jurnal Teknologi dan Industri Pangan, 2022 Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life.
Citra Pratiwi Prayitno +3 more
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Frontiers in Nutrition, 2022 The effect of fermentation treatment on the surface morphology, crystal structure, molecular weight, chain length distribution, and physicochemical properties of corn starch was investigated using natural fermentation of corn ballast. The amylose content
Chunhong Wei +15 more
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Effects of ensiling time on corn silage starch ruminal degradability evaluated in situ or in vitro
Journal of Dairy Science, 2023 : Accurate measurements of concentration and ruminal degradability of corn silage starch is necessary for formulation of diets that meet the energy requirements of dairy cows.
S.F. Cueva +7 more
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Influence of starch origin on rheological properties of concentrated aqueous solutions [PDF]
Hemijska Industrija, 2011 The rheological properties of corn and potato starch concentrated aqueous solutions were investigated at 25ºC. The starches were previously dispersed in water and the solutions were obtained by heating of dispersions at 115-120ºC for 20 minutes.
Stojanović Željko P. +2 more
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Jurnal Teknologi dan Industri Pangan, 2015 The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles ...
Nurheni Sri Palupi +2 more
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Preparation and Structural Characterization of Different Starch-based Aerogels [PDF]
Shipin Kexue, 2023 The micromorphology and functional properties of aerogels from rice, pea, potato or corn starch were characterized by a scanning electron microscope (SEM), an automatic surface area and pore size analyzer, an X-ray diffractometer, and a texture analyzer.
WU Zenan, KONG Yue, ZHANG Yixin, LI Yanhui, KANG Zimeng, LÜ Wenbiao, XIE Fengying, WU Xia
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Liang you shipin ke-ji, 2022 Corn starch was modified by dry heat treatment combined with amino acids (aspartic acid and lysine) in the present research. Gelatinization, thermal, structural, and digestive properties of dry heat-treated corn starch with different amount of amino ...
CHEN Yan +3 more
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Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch
Food Chemistry: X, 2022 Hawthorn powder were mixed with corn starch and heated in water to make corn starch-hawthorn mixtures (CS-Haw) and then the physicochemical properties and hydrolysis characteristics of the mixtures were measured.
Ziqi Chai +4 more
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Foods, 2022 Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added ...
Yangjin Liu +6 more
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Materials Research Express, 2021 This research aims to evaluate the application of babassu mesocarp starch in the development of polymeric films compared to corn starch widely exploited due to its abundance and worldwide availability.
Samara C S Rodrigues +7 more
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