Results 91 to 100 of about 7,619 (259)

PENGARUH UKURAN PARTIKEL, KADAR PADATAN, NaCl dan Na2CO3 TERHADAP SIFAT AMILOGRAFI TEPUNG DAN PATI JAGUNG [The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch]

Jurnal Teknologi dan Industri Pangan, 2007
The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography ...
Tjahja Muhandri
doaj  

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

EFFECTS OF PARBOILING AND PHYSICO-CHEMICAL CHARACTERISTICS OF RICE ON THE GLYCEMIC AND INSULINEMIC INDICES IN TYPE 2 DIABETIC SUBJECT

IMC Journal of Medical Science, 2008
Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of ...
Shahana Parvin, Qamrul Hasan, Knud Erik Bach Knudsen, Liaquat Ali   +3 more
doaj  

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment

Food Chemistry: X
The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was
Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao   +7 more
doaj   +1 more source

Genetic Dissection and Functional Differentiation of ALK^a and ALK^b, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice. [PDF]

Rice (N Y), 2020
Chen Z, Lu Y, Feng L, Hao W, Li C, Yang Y, Fan X, Li Q, Zhang C, Liu Q.   +9 more
europepmc   +1 more source

Temperature effects on ribbon characteristics in soft gelatin capsule manufacture

European Journal of Pharmaceutics and Biopharmaceutics
In the manufacture of soft gelatin capsules using a rotary-die encapsulation machine, the formation of ribbons at the cooling drums and their subsequent mechanical performance are key attributes for a smooth machinability. In this paper we present the results of a comprehensive investigation of the intricate impact of the cooling drum temperature in ...
Fabian, Polyak, Sonia, Pugliese, Constantin, Reinelt, Gabriele, Reich   +3 more
openaire   +2 more sources

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Effects of polishing, germination and particle size distribution on the nutrients and physicochemical properties of foxtail millet flour

Journal of Future Foods
The effect of different particle sizes and processing techniques on the nutrients and physicochemical properties of millet flour was investigated. The processed samples, polished millet flour (POF) and germinated brown millet flour (GEF), and brown ...
Yunting Wang, Wei Zhao, Aixia Zhang, Shaohui Li, Pengliang Li, Jiali Zhang, Yingying Liu, Jingke Liu   +7 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source