Results 31 to 40 of about 16,434 (204)
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
Foods, 2021 When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA).
Galex K. S. Neoh +5 more
doaj +1 more source
Assessment of some parameters involved in the gelatinization and retrogration of starch
, 1998 Factors influencing the formation of resistant starch (RS) during gelatinization and retrogradation were studied in starches and ¯ours from cereals (wheat, corn, rice) and potato. RS obtained using a high-pressure autoclave system varied between 3.94 and
Jiménez-Escrig, Antonio +4 more
core +1 more source
Scientia Agropecuaria, 2019 The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average
J.A. Sanchez-González +6 more
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Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties
FoodsThe objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco ...
Andrés Gustavo Teobaldi +3 more
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Smart Engineering of Wheat Milling by-products Technology for Sustainable Balady Bread Production and its Potential to Reduce Imported Wheat in Egypt [PDF]
Egyptian Journal of NutritionAccording to recent international food security reports, improving food availability requires maximizing utilization efficiency (FAO, IFAD, UNICEF, WFP, and WHO, 2024).
Eid Mohamed
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Foods, 2022 In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and ...
Bin Dang +4 more
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Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy [PDF]
, 2000 Plan BXanthosoma sagittifolium, Colocassia esculenta, and Ipomoea batata plants produce underground storage organs that contain mainly starch and fiber.
Perez Sira, Elevina E.
core
Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
, 2010 Gelatinization and retrogradation of a high amylose cornstarch modified by hydroxypropylation were studied by DSC. It was found that the gelatinization temperature of the starch was decreased and a narrow gelatinization range was measured by DSC after ...
Long Yu +6 more
core +1 more source
Cogent Food & Agriculture, 2018 Within this study, several physicochemical properties of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench) were investigated. This characterization is of importance to find the prospective applications of those starches.
Azis Boing Sitanggang +2 more
doaj +1 more source