Results 61 to 70 of about 35,897 (204)

Gelatin solutions [PDF]

Anaesthesia, 1996
P, Atherton, M W, Davies
openaire   +2 more sources

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas Starch granules structure and its regards with physicochemical properties

Ciência Rural, 2009
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação
Cristiane Casagrande Denardin, Leila Picolli da Silva   +1 more
doaj  

Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources

Molecules
Consumers are concerned about employing green processing technologies and natural ingredients in different manufacturing sectors to achieve a “clean label” standard for products and minimize the hazardous impact of chemical ingredients on human health ...
Ankita Singh, Takumi Umeda, Isao Kobayashi   +2 more
doaj   +1 more source

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle Size]

Jurnal Teknologi dan Industri Pangan, 2010
The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed.
Tien R. Muchtadi 2), Nuri Andarwulan 2,3), Nur Aini 1)*, Purwiyatno Hariyadi 2,3)   +3 more
doaj  

The distribution of mucoprotein in gelatins and fractionated gelatins [PDF]

Biochemical Journal, 1959
openaire   +2 more sources

Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

Foods
The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions.
Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez   +7 more
doaj   +1 more source

INTRAVENOUS GELATIN

Annals of Surgery, 1943
A, Brunschwig, N, Corbin, C D, Johnston
openaire   +3 more sources

The Allergenicity of Gelatin [PDF]

International Archives of Allergy and Applied Immunology, 2009
B, RATNER, L V, CRAWFORD
openaire   +2 more sources

PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU [Preheating Improved Crispness of Cassava and Purple Sweet Potato Chips]

Jurnal Teknologi dan Industri Pangan, 2015
Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying ...
- Rosanna, Yonas Octora, Adil Basuki Ahza, Dahrul Syah   +3 more
doaj  

Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours

Fermentation
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans ...
Janet Adeyinka Adebo
doaj   +1 more source