Results 21 to 30 of about 57,096 (379)
Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Foods, 2019 Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for
Robert Bertrand +5 more
doaj +1 more source
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
doaj +2 more sources
Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice
International Journal of Food Properties, 2022 Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied.
Haifeng Zhang +4 more
doaj +1 more source
Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch [PDF]
, 2018 peer-reviewedThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS).
Chen, Jicheng +5 more
core +1 more source
Proceedings of the 25th Australian Computer-Human Interaction Conference: Augmentation, Application, Innovation, Collaboration, 2013 Public libraries and coworking spaces seek for means to facilitate peer collaboration, peer inspiration and cross-pollination of skills and creativity. However, social learning, inspiration and collaboration between coworkers do not come naturally. In particular in (semi-) public spaces, the behavioural norm among unacquainted coworkers is to work in ...
Bilandzic, Mark +2 more
openaire +2 more sources
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
doaj +1 more source
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
core +2 more sources
Foods, 2023 As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content
Xinyu Jiang +7 more
doaj +1 more source
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
doaj +1 more source
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
core +1 more source