Results 91 to 100 of about 16,434 (204)
Characterizing maize starch gelatinization by Low-Field NMR spectroscopy
Transverse relaxation time (T2) of starch, measured by low-field nuclear magnetic resonance spectroscopy (LF-NMR), were analyzed to understand starch swelling and gelatinization. Three water proton populations were identified: T21 (intra-granular water),
Blennow, Andreas +10 more
core +1 more source
Caracterização fisico-química, das propriedades reológicas e das proteínas de milho crioulo (Zea mays) [PDF]
, 2005 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos Alimentos.Native landraces of Brazilian maize constitute one of the most valuable resources for the development of corn
Steinmacher, Nádia Cristiane
core
The Allergenicity of Gelatin [PDF]
International Archives of Allergy and Applied Immunology, 2009 B, RATNER, L V, CRAWFORD
openaire +2 more sources
Supercritical carbon dioxide (scCO2) induced gelatinization of potato starch
, 2009 The degree of gelatinization (DG) of potato starch after treatment with scCO2 was investigated. A broad range of experimental conditions were applied, including variations in temperature (50-90 °C), pressure (0.1-25 MPa), and the starch water content ...
Picchioni, F., +9 more
core +1 more source
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization
FoodsSweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang +4 more
doaj +1 more source
Jurnal Teknologi dan Industri Pangan, 2015 Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying ...
- Rosanna +3 more
doaj
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS
, 1991 Pasta cooking conditions were simulated in a differential flux calorimeter. The profile of the endothermic starch gelatinization peak was observed to directly describe the process according to first-order kinetics.
L. PIAZZA, M. RIVA, A. SCHIRALDI
core +2 more sources
Effect of fiber addition on gelatinization crystallinity of wheat starch
, 2019 Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization.
Güven, Özge, Şensoy, İlkay
core
, 2018 While processing at elevated temperatures, starchy food products undergo gelatinization, which leads to softening related changes in textural characteristics.
Bhargav, Atul, Sinha, Ankita
core