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
doaj +1 more source
Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception [PDF]
, 2011 Thickness perception of starch-thickened products during eating has been linked to starch viscosity and salivary amylase activity. Calcium is an essential cofactor for α-amylase and there is anecdotal evidence that adding extra calcium affects ...
A Kumari +33 more
core +1 more source
Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety [PDF]
, 2019 To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 ...
Akissoe, N.H. +7 more
core +1 more source
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film [PDF]
, 2017 Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic ...
Bowyer, Michael +7 more
core +2 more sources
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
core +1 more source
Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year [PDF]
, 2004 Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years.
Andersen, S.B. +4 more
core +1 more source
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
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
doaj +1 more source
Agrointek, 2023 Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice).
Fathma Syahbanu +3 more
doaj +1 more source
Allelic effects on starch structure and properties of six starch biosynthetic genes in a rice recombinant inbred line population [PDF]
, 2015 BACKGROUND: The genetic diversity of six starch biosynthetic genes (Wx, SSI, SSIIa, SBEI, SBEIIa and SBEIIb) in indica and japonica rices opens an opportunity to produce a new variety with more favourable grain starch quality.
Jobling, Stephen A. +4 more
core +1 more source