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Thermodynamics of Starch Gelatinization [PDF]
Starch gelatinization as a method of processing starch is widely used in both cooking and industrial processes. In this study, data on the thermal properties of starch across a wide range of starch sources was collected from the PubMed database and ...
Baidoo, Maame Esi
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ESC Heart Failure, Volume 12, Issue 2, Page 1246-1255, April 2025.Abstract Aims Myocardial inflammation and impaired mitochondrial oxidative capacity are hallmarks of heart failure (HF) pathophysiology. The extent of myocardial inflammation in patients suffering from ischaemic cardiomyopathy (ICM) or dilated cardiomyopathy (DCM) and its association with mitochondrial energy metabolism are unknown.
Julius Borger +15 more
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Quantitative genetic basis of gelatinization temperature of rice
, 2001 Gelatinization temperature of rice starch plays an important role in grain quality. We mapped eight loci responsible for the gelatinization parameters of rice: onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy (ΔH ...
Harold Corke +9 more
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Fire and Materials, EarlyView.ABSTRACT The growing demand for flame retardant (FR) polymeric materials has highlighted the need to improve the combustion behaviour of highly flammable polymers such as polyethylene (PE). This study investigates the use of eco‐sustainable mineral FRs as a strategy to reduce heat release and smoke production during combustion, while improving the ...
Linda Vitaloni +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
浙江大学学报. 农业与生命科学版The edible qualities, gelatinization properties and in vitro digestive properties of brown rice, white rice, parboiled brown rice and parboiled white rice were studied.
ZHAO Kangcheng, TAN Bin, LI Sen, WU Nana
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Gelatinization of weaning food ingredients by different processing conditions.
, 1983 Weaning food ingredients (flours of wheat, green gram, Bengal gram and groundnut) were precooked and roller dried, and the viscosity (apparent) of the reconstituted materials was measured independently by Brookfield viscometer to give the degree of ...
Ramanatham, G., Chandrasekhara, H. N.
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THE HYDRATION OF STARCH BELOW THE GELATINIZATION TEMPERATURE
, 1943 The dilatancy of an aqueous starch suspension is particularly marked just above the freezing point and decreases with rise in temperature. The sedimentation volume increases correspondingly, and the degree of compactness of the sediment decreases with ...
Ira E. Puddington, Wilfred Gallay
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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Although the effects of ultrasound on native and fully gelatinized starch have been widely investigated, its influence during the gelatinization transition process remains largely unexplored.
Wenjun Wang +5 more
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