Results 101 to 110 of about 3,775,864 (331)

Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers

Rice Science, 2015
Paw San Hmwe (PSM) rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice.
Kyaw Swar Oo, Alisa Kongjaimun, Srisawat Khanthong, Myint Yi, Tin Tin Myint, Siriporn Korinsak, Jonaliza Lanceras Siangliw, Khin Myo Myint, Apichart Vanavichit, Chanate Malumpong, Theerayut Toojinda   +10 more
doaj   +1 more source

“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

Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state.

Agricultural and Biological Chemistry, 1984
The degree of gelatinization of potato starch was measured by the apparent optical density of starch-water suspensions at 530nm during isothermal gelatinization at 52.5-72.0°C. From the temperature dependence of the gelatinization rate, the activation energy of gelatinization was determined to be 22±6 kcal/mol, being in good agreement with the value ...
openaire   +2 more sources

Determination of the gelatinization temperature of starch presented in maize flours

Journal of Physics: Conference Series, 2009
A study of the influence of the moisture and the grain size on the gelatinization temperature (Tp1) of starch from four industrial maize flours as well as an unprocessed maize sample is presented. The gelatinization is a phase transition that can be observed using Differential Scanning Calorimetry (DSC), and it is manifest as an endothermic peak in the
D F Coral, P Pineda-Gómez, A Rosales-Rivera, M E Rodriguez-Garcia   +3 more
openaire   +1 more source

Effect of chitosan gelatinization temperature on water absorption and water retention of chitosan-based urea fertilizer [PDF]

, 2013
Chitosan is highly potential to be blended together in urea fertilizer for slow release properties due to its unique polymeric cationic character and gel forming properties.
Abdul Razak, Jeefferie, Mohamad, Noraiham, Dimin @ Mohd Amin, Mohd Fairuz, Abd Razak, Jeefferie, Abdul Hamid, Nor Nadiah   +4 more
core   +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

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, Chen Chao, Shujun Wang, Fengjuan Xiang, Xiu Zhang, Shuo Wang   +5 more
core   +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

The influence of temperature, pressure and shearing action on the gelatinization of starch.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986
エクストルーダー内部の作用パラメーターを温度,圧力及び剪断作用に分け,澱粉の糊化と各パラメーターとの関係を調べた.高温・高圧下で流動化された澱粉試料は温度,試料の種類に関係なく,それらのP-Q(圧力一流量)曲線の勾配は約2.5を示した.含水量の低い澱粉試料は密閉器内で400kg/cmcm2の荷重下に20分間,150℃で加熱した時,糊化度は75～80%であった.その同一試料を上記の条件下よりもおだやかな条件下で加熱しダイより射出させ剪断力を働かせた場合,5～15%高い糊化度を示した.
KATOH, Tatsuo, HAYASHI, Nobuyuki, KAWASAKI, Seisi, HAYAKAWA, Isao   +3 more
openaire   +2 more sources

NAIVE MODEL OF STARCH GELATINIZATION KINETICS

, 1995
A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i. e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60-90 degrees C) for varying times ...
R. SIMONETTA, B. ZANONI, A. SCHIRALDI
core   +1 more source