Results 41 to 50 of about 16,434 (204)
Starch Gelatinization in Chemically Leavened Bread Baking
, 1991 Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the ...
B. ZANOMI +3 more
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Use of Legumes in Extrusion Cooking: A Review
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
Antonella Pasqualone +3 more
doaj +1 more source
On the Gelatine of the Blood [PDF]
Journal of the Royal Society of Medicinen ...
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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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Gelatinization of starch in mixed sugar systems
, 2005 Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources, it is important to understand how their mixtures affect starch gelatinization. In a Rapid Visco
van der Molen, F., Torley, P. J.
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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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THE GELATINE EXPLOSIVES. [PDF]
Journal of the American Chemical Society, 1893 n ...
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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
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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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Thermodynamics of Starch Gelatinization [PDF]
Starch gelatinization as a method of processing starch is widely used in both cooking and industrial processes. In this study, data on the thermal properties of starch across a wide range of starch sources was collected from the PubMed database and ...
Baidoo, Maame Esi
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