Results 21 to 30 of about 16,434 (204)
Foods, 2015 Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP ...
María Dolores Alvarez +2 more
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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
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Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]
, 2012 The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo +2 more
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A new characterization methodology for starch gelatinization [PDF]
, 2019 A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase ...
Tao, Jinxuan +7 more
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Brazilian Journal of Poultry Science, 2014 The present study evaluated the effect of feed particle size, thermal processing different levels of fat inclusion and of moisture addition on the amount of gelatinized starch in a corn-soybean broiler diet. The different processing factors were combined
K Muramatsu +4 more
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Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes
Gels, 2021 Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan +4 more
doaj +1 more source
Effects of starch gelatinization on weanling pig performance [PDF]
, 1997 Two hundred and ten weanling pigs were fed diets containing nonextruded corn (14.5% gelatinization; control) or corn that was extruded to provide 38.7%, 52.7%, 64.4%, or 89.3% starch gelatinization in the complete diet. With increasing gelatinization,
J R Bergstrom +23 more
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Agronomy, 2023 Elevated ripening temperature (ET) impacts rice grain quality. In this study, two rice varieties were investigated to evaluate the characterization of starch fine structure and grain eating quality under ET conditions.
Yajie Hu +7 more
doaj +1 more source
Steam flaking conditions and gelatinization in sorghum grain [PDF]
, 1973 Gelatinization was measured in flaked sorghum grain that weighed 16.5 to 47 lbs. a bushel. Samples were steamed from 20 to 50 minutes, and varied in moisture content from 16.9 to 20.9% as they entered the chamber.
G.M. Roth +5 more
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