Results 131 to 140 of about 12,679 (261)

Perceived Educational Value of a Self‐Developed 3D‐Printed Pediatric Dentistry Simulator

Journal of Dental Education, EarlyView.
ABSTRACT Purpose To design and assess a 3D‐printed pediatric dentistry simulator and to evaluate its perceived educational value and realism through student and expert feedback. Methods A maxillary simulator that is mountable on phantom heads was developed and produced by desktop stereolithography with single‐use inserts, enabling proximal caries ...
Michel Benyamin, Sandrella Hamdan, Timothy Fasham, Samuel Morice, Stephane Le Goff, Maria‐Antonietta D'Agostino, Marie Jannot, Yasmine Smail, Jean‐Pierre Attal, Hélène Gouze, Elisabeth Dursun, Philippe Francois   +11 more
wiley   +1 more source

PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU [Preheating Improved Crispness of Cassava and Purple Sweet Potato Chips]

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, Yonas Octora, Adil Basuki Ahza, Dahrul Syah   +3 more
doaj  

Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours

Fermentation
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans ...
Janet Adeyinka Adebo
doaj   +1 more source

A new study of starch gelatinization under shear stress using dynamic mechanical analysis

, 2008
A new technique for studying starch gelatinization under shear stress using dynamic mechanical analysis (DMA) with shear sandwich mode is reported. Rice starch was used as the model material in the experimental work.
Yu, Long, Li, Lin, Xie, Fengwei, Chen, Ling   +3 more
core   +1 more source

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, EarlyView.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

Effect of dry-heating with pectin on gelatinization properties of sweet potato starch

, 2017
Purpose: To evaluate the effect of dry-heating with pectin at different dry heating temperatures, heating times and pH on the gelatinization properties of sweet potato starch.Methods: The gelatinization properties of sweet potato starch - pectin blend ...
Chen, Mengxue, Guo, Yuanyuan, Li, Fei, Zeng, Jie, Li, Guanglei   +4 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

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  

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  

Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating

, 2011
The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating.
Yi Wang, Yu Dong Cheng, Yin Zhe Jin
core   +1 more source