Results 101 to 110 of about 12,679 (261)

Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)

, 2022
Ping‐Hsiu Huang, Chien‐Shan Chiu, Wen‐Chien Lu, Po- Hsien Li   +3 more
openalex   +1 more source

Adipose Tissue-Derived Stromal Cells Alter the Mechanical Stability and Viscoelastic Properties of Gelatine Methacryloyl Hydrogels [PDF]

, 2021
Francisco Drusso Martínez-García, Martine Margaretha Valk, Prashant K. Sharma, Janette K. Burgess, Martin C. Harmsen   +4 more
openalex   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

The Impacts of Clove Extract Incorporated Gelatine/Glycerol Based Edible Film Covered PET Packaging on the Ready-to-eat ‘Wonderful’ Pomegranate (Punica granatum L.) Arils

, 2021
İbrahim Kahramanoğlu
openalex   +2 more sources

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas Starch granules structure and its regards with physicochemical properties

Ciência Rural, 2009
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação
Cristiane Casagrande Denardin, Leila Picolli da Silva   +1 more
doaj  

Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources

Molecules
Consumers are concerned about employing green processing technologies and natural ingredients in different manufacturing sectors to achieve a “clean label” standard for products and minimize the hazardous impact of chemical ingredients on human health ...
Ankita Singh, Takumi Umeda, Isao Kobayashi   +2 more
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle Size]

Jurnal Teknologi dan Industri Pangan, 2010
The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed.
Tien R. Muchtadi 2), Nuri Andarwulan 2,3), Nur Aini 1)*, Purwiyatno Hariyadi 2,3)   +3 more
doaj  

Thermodynamics of Starch Gelatinization

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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