Results 51 to 60 of about 16,434 (204)
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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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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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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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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Microscopic study of starch gelatinization under high hydrostatic pressure
, 1996 International audienceStarch gelatinization corresponds to a melting phase transition in aqueous medium. Such a transition involves important mass transfer of water.
Coquille, Jean Claude +3 more
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A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens
, 2011 The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking.
Sakiyan, Ozge +5 more
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Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats [PDF]
Food and Feed Research, 2018 Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats.
Šimurina Olivera D. +4 more
doaj
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches
International Journal of Food Properties, 2021 The physicochemical properties of jackfruit seed starch (JSS) were investigated and compared with rice (RS) and potato (PS) starch. The amylose content of JSS (25%) was similar to PS (27%) but higher than RS (17%).
Kai Ting Wong +4 more
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Caracterização parcial de amido em cultivares brasileiros de cevada (Hordeum vulgare L.) [PDF]
, 2003 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosNeste trabalho foram analisados dois cultivares brasileiros de cevada com o objetivo de se determinar a ...
Soares, Rosane Michele Duarte
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Quality prediction of bakery products in the initial phase of process design [PDF]
, 2007 The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A. +8 more
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