Results 121 to 130 of about 17,212 (306)

The distribution of mucoprotein in gelatins and fractionated gelatins [PDF]

Biochemical Journal, 1959
openaire   +2 more sources

Effect of the fine structure of starch on the gelatinization and retrogradation characteristics of Sorghum varieties

Gelatinization and retrogradation of sorghum are important factors influencing liquor quality. In this study, japonica and waxy sorghum were used as the research objects to elucidate the effects of fine structural changes in different sorghum varieties ...
Yongyi Wang, Peiyao Yuan, Fangyong Fan, Ning Gan, Yushong Xie, Lijuan Gong, Kangquan Qiao, Xi Deng, Shuai Qin   +8 more
core   +1 more source

Effect of honey types and concentration on starch gelatinization

, 2004
The complex and variable composition of honey, depending on source, season and processing, means different honey samples could cause variation in the characteristics of the finished product.
Rutgers, R. P. G., DArcy, B., Torley, P. J., Bhandari, B. R.   +3 more
core   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +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

The pairwise correlation analysis among 7 pasting and 4 gelatinization properties of maize starch.

, 2014
The pairwise correlation analysis among 7 pasting and 4 gelatinization properties of maize starch.
Shuhui Xu (607395), Zefeng Yang (380119), Enying Zhang (380118), Liang Pan (362321), Zhengwen Xie (607396), Ying Jiang (5910), Chenwu Xu (380123), Qing Chen (131379)   +7 more
core   +1 more source

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 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  

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
wiley   +1 more source