Results 41 to 50 of about 57,096 (379)
Food Research International, 2020 The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after ...
G. Feltre +4 more
semanticscholar +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
Control vector parameterization with sensitivity based refinement applied to baking optimization [PDF]
, 2007 In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization
Boom, R.M. +4 more
core +3 more sources
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
doaj +1 more source
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
doaj +1 more source
Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]
, 2016 This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina +3 more
core +1 more source
Evaluation of some properties of starch and starch edible films from sub-utilized roots and tubers from the Venezuelan Amazons [PDF]
, 2011 Biopolymers extracted from agricultural starchy commodities can be raw materials for edible, biologically degradable plastics. They have promising uses, having been proposed for replacing synthetic films.
Ducamp-Collin, Marie-Noelle +5 more
core
Advanced Functional Materials, EarlyView.Bio‐based and (semi‐)synthetic zwitterion‐modified novel materials and fully synthetic next‐generation alternatives show the importance of material design for different biomedical applications. The zwitterionic character affects the physiochemical behavior of the material and deepens the understanding of chemical interaction mechanisms within the ...
Theresa M. Lutz +3 more
wiley +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
PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI
Jurnal Ilmu Sosial dan Humaniora, 2019 Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques.
Elfrimo Dwi, Anni Faridah, Ernawati .
doaj +1 more source