Results 1 to 10 of about 12,679 (261)
Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Foods, 2019 Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for
William Holmes, Emmanuel Revellame
exaly +4 more sources
Effects of soaking and gelatinization process on the quality of semi-dry rice noodles
Shipin yu jixie, 2023 Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization ...
ZHOU Yong-sheng +5 more
doaj +2 more sources
Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon [PDF]
Brazilian Journal of Biology, 2023 Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%.
V. T. N. SAHO, Y. N. NJINTANG
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Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
Shipin gongye ke-ji, 2022 This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility.
Yayuan XU +7 more
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Foods, 2021 Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 ...
Chae-Min Han +5 more
doaj +1 more source
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature.
Tatiana V. Orlova, Mohammed Aider
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Foods, 2021 The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and
Isabella Corsato Alvarenga +3 more
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Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch
Foods, 2022 Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice ...
Jianyong Wu +7 more
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Scientia Agropecuaria, 2021 This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid ...
Nanci Castanha +2 more
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Gels, 2023 Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern ...
Ishita Chakraborty +4 more
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