Results 71 to 80 of about 16,434 (204)

Physicochemical characterization of traditional and commercial instant corn flours prepared with threshed white corn

CyTA - Journal of Food, 2012
The aim of this work is to study the physicochemical characterization of commercial instant corn flour (CICF) and traditional instant corn flour (TICF) prepared with threshed corn.
P. Pineda-Gómez, A.A. Acosta-Osorio, D.F. Coral, A. Rosales-Rivera, L.A. Sanchez-Echeverri, I. Rojas-Molina, M.E. Rodríguez-García   +6 more
doaj   +1 more source

KARAKTERISASI TEPUNG UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF [Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product]

Jurnal Teknologi dan Industri Pangan, 2007
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested
Beni Hidayat 1), Adil Basuki Ahza 2), Sugiyono2)   +2 more
doaj  

Effects of parboiling treatment on the edible qualities, gelatinization properties and in vitro digestive properties of brown rice and white rice

浙江大学学报. 农业与生命科学版
The edible qualities, gelatinization properties and in vitro digestive properties of brown rice, white rice, parboiled brown rice and parboiled white rice were studied.
ZHAO Kangcheng, TAN Bin, LI Sen, WU Nana
doaj   +1 more source

Starch gelatinization measured by pulsed nuclear magnetic resonance

, 2015
The extent of starch gelatinization was quantified by pulsed-proton nuclear magnetic resonance (NMR) analysis. To quantify the gelatinization of starch, a relative liquefying index (RLI), calculated from the ratio of liquid to solid phases determined by ...
Solano, WMR, Barberis, GE, DaSilva, CEM, Rettori, C, Ciacco, CF   +4 more
core  

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.
Hadiyanto, M., Straten, G., van, D.C. Esveld, Esveld, D.C., Hadiyanto, H., Hadiyanto, Hadiyanto, H. Hadiyanto, R.M. Boom, G. van Straten, Boxtel, A.J.B., van, van Boxtel, A.J.B., A.J.B. van Boxtel, van Straten, G., Boom, R.M.   +13 more
core   +1 more source

Gelatin solutions [PDF]

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

Quantitative genetic basis of gelatinization temperature of rice

, 2001
Gelatinization temperature of rice starch plays an important role in grain quality. We mapped eight loci responsible for the gelatinization parameters of rice: onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy (ΔH ...
Harold Corke, Tan, Y, Zhang, Q, Xing, Y, Sun, M, Corke, H, Yifang Tan, Qifa Zhang, Mei Sun, Yongzhong Xing   +9 more
core   +1 more source

Gelatinization of weaning food ingredients by different processing conditions.

, 1983
Weaning food ingredients (flours of wheat, green gram, Bengal gram and groundnut) were precooked and roller dried, and the viscosity (apparent) of the reconstituted materials was measured independently by Brookfield viscometer to give the degree of ...
Ramanatham, G., Chandrasekhara, H. N.
core   +1 more source

Evaluation of noodles gluten-free from corn and rice flour to celiac disease

Egyptian Journal of Nutrition
This research was aimed at evaluating formulas of gluten-free prepared rice flour, and gelatinization rice flour and corn flour at different levels as well as xanthan gum added the different formulas separately.
doaj   +1 more source

Application of unreacted-core model to in situ gelatinization of chickpea starch

, 2003
Unreacted-core model for reaction-controlled systems was tested on modeling of starch gelatinization in whole chickpea (in situ) during cooking. Experiments were conducted in deionized water at 50, 60, 70, 80, 90, and 100 degreesC.
Turhan, M, Sayar, S, Korsel, H
core   +1 more source