Results 41 to 50 of about 35,897 (204)
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 .
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Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
Foods, 2022 As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches.
Taotao Dai +8 more
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Foods, 2023 This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the
Jeong-Hyun Seo +4 more
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Shipin gongye ke-ji, 2023 Using highland barley, mung bean, black bean and Tartary buckwheat as raw materials, the multigrain meal replacement powder was set by twin-screw extrudation technology.
Xia WANG +3 more
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THE GELATINE EXPLOSIVES. [PDF]
Journal of the American Chemical Society, 1893 n ...
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Effects of Nonstarch Genetic Modifications on Starch Structure and Properties
Foods, 2020 This paper examines if, in maize, starch structure and starch-dependent properties might be altered by pleiotropic effects arising from genetic modifications that are not directly related to starch synthesis.
Shiyao Yu +6 more
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Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry
Acta Scientiarum: Technology, 2016 In a hydrothermal process for the gelatinization of the rice starch, it was studied the rate of hydration, temperature and time. An incomplete 33 factorial design was used to evaluate the effects of temperature, enzyme/substrate relation and liquefaction
Wilma Aparecida Spinosa +4 more
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BeveragesBeer is one of the oldest and most widely consumed fermented beverages in the world. However, barley production is increasingly vulnerable to agricultural and socioeconomic pressures, particularly in temperate growing regions where rising temperatures ...
Matthew Aitkens, Scott Lafontaine
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Journal of Natural FibersStarch is an economically viable natural polysaccharide whose functional performance is strongly influenced by its botanical origin, granule architecture, and crystalline allomorphs.
Tadepalli Saiprabhath +6 more
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