Results 31 to 40 of about 17,212 (306)
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
doaj +1 more source
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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The Reversible and Irreversible Phenomena in Potato Starch Gelatinization
, 2019 Gelatinization of starch is a complex process and can be considered using two different approaches. In a kinetic approach it is considered as an irreversible process and described using the formalism of chemical kinetics with activation energy as the ...
Skansberger, Tatyana +1 more
core +2 more sources
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
Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea) [PDF]
, 2021 International audienceCooking-induced conversion of starch, the major carbohydrate in pulses, is crucial for the digestibility of the seed. The gelatinization-melting transition of lentil, bean and chickpea starches was studied using Differential ...
Bohuon, P. +17 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
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
core +1 more source