Results 81 to 90 of about 17,212 (306)
, 2012 Starch gelatinization kinetics governs rice cooking behaviour (cooking time and texture). Starch gelatinization however occurs unevenly in the cooking grain.
Briffaz, A. +8 more
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng +5 more
wiley +1 more source
New insights into gelatinization mechanisms of cereal endosperm starches
, 2018 A thorough understanding of starch gelatinization is needed to control starch functional properties for food processing and human nutrition. Here, we reveal the mechanism of structural disassembly of rice, maize and wheat starch granules during thermal ...
Les Copeland +5 more
core +1 more source
Correlation of Product Quality of Extruded Sorghum Products to Extent of Starch Gelatinization 1 [PDF]
, 2016 A comparison was made of extrudes made from pure sorghum flour (Ll87), wheat flour (biscuit) and composites of the two flours containing various percentages of sorghum.
Muranga, Fl
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Copra meal is a byproduct of the coconut oil extraction process and provides an inexpensive source of energy for livestock diets. Single‐screw extrusion was conducted to investigate the effects of varying proportions of copra meal and distillers dried grains with solubles (DDGS) and the corresponding processing ...
Jan Kathleen M. Punzalan +1 more
wiley +1 more source
Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma +2 more
wiley +1 more source
Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights [PDF]
, 2006 Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural ...
Jackson, David S., Ratnayake, Wajira S.
core
Bio‐Inspired Carbon Spheres Enable Active Sites Multiscale‐Anchoring and Pre‐Reduction
Carbon Energy, EarlyView.Combining the wet‐spinning technique with a “bionic design” concept, a bio‐inspired carbon sphere support with internal finger‐shaped pores and external craquelure structures is designed and constructed, and the corresponding carbon sphere reactor is fabricated through the multiscale anchoring and the pre‐reduced promoting, and verified for application
Guangkai Hu +11 more
wiley +1 more source
The interaction between tea polyphenols and rice starch during gelatinization
, 2011 The interaction between tea polyphenols (TPLs) and rice starch (RS) during gelatinization has been studied. In the RVA analysis, TPLs-fortified RS exhibited no clearly defined peak viscosity and hot paste viscosity.
HuaXi Xiao +3 more
core +1 more source