Results 11 to 20 of about 16,434 (204)
FRACTIONATION OF GELATIN [PDF]
Journal of General Physiology, 1929 1. It is possible to fractionate gelatin by means of reprecipitation at 23°C. of a salt-free solution of pH 4.7 into two fractions, one of which is soluble in water at any temperature, and a second one which does not dissolve in water even when heated to 80°C. 2.
M, Kunitz, J H, Northrop
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Journal of Animal Science and Technology, 2020 The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development ...
Eny Sri Widyastuti +3 more
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Gels, 2023 Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern ...
Ishita Chakraborty +4 more
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Blood, 2019 ![Figure][1] A 13-year-old boy was referred for weight loss, polyuria, polydipsia, asthenia, and pancytopenia. Bone marrow (BM) smears revealed the presence of 81% medium-sized lymphoblasts.
Lefebvre, Thomas, Mauvieux, Laurent
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A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
Molecules, 2020 High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in ...
Akash Kaushal Balakrishna +2 more
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PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI
Jurnal Ilmu Sosial dan Humaniora, 2019 Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques.
Elfrimo Dwi, Anni Faridah, Ernawati .
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Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.) [PDF]
Brazilian Archives of Biology and Technology, 2019 Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed.
Cristina Soltovski de Oliveira +5 more
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Sonochemical Effects on Wheat Starch
Техника и технология пищевых производств, 2023 The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure.
Sergey A. Bredikhin +4 more
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Starch gelatinization under shearless and shear conditions [PDF]
, 2006 This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization.
Corrigan, Penny +6 more
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Effect of coconut oil in water vapor permeation property of pigeon pea starch based packaging film [PDF]
E3S Web of ConferencesIn this work plain and coconut oil loaded pigeon pea starch based films were made by microwave induced gelatinization process, and water vapor permeation property of plain pigeon pea starch based film and coconut oil loaded pigeon pea starch based film ...
Lodhi Ruchi
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