Results 111 to 120 of about 12,679 (261)
Temperature influence in cornstarch gelatinization for froth flotation
, 2017 Starches are widely used as depressant in froth flotation operations in Brazil due to their efficiency, increasing the selectivity in the inverse flotation of quartz, depressing iron ore.
Antônio Eduardo Clark Peres (6122579) +3 more
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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
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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Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
FoodsThe formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions.
Fernanda G. Castro-Campos +7 more
doaj +1 more source
Food Biomacromolecules, EarlyView.The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu +6 more
wiley +1 more source
Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil
, 2022 Natcharee Jirukkakul
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High-pressure gelatinization of barley starch at low moisture levels and elevated temperature
, 1993 High‐pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber.
Forssell, Pirkko +2 more
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Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Gelatinization of industrial starches studied by DSC and TG
, 2017 The microstructure and thermal behaviour of industrial starches with different origin were characterized by X-ray diffraction and thermal analyses (DSC, TG).
Arnaudov, Luben +3 more
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