Results 201 to 210 of about 7,559 (252)

Determination of starch gelatinization temperature by ohmic heating

Journal of Food Engineering, 2004
Abstract A method for measuring starch gelatinization temperature ( T ), determined from a change in electrical conductivity ( σ ), was developed. Suspensions of native starches with different starch/water mass ratios and pre-gelatinized starches were prepared, and ohmically heated with agitation to 90 °C using 100 V by AC power at 50 Hz, and a ...
Fa-De Li, Zaigui Li, Eizo Tatsumi
exaly   +2 more sources

Gelatin degradation at elevated temperature

International Journal of Biological Macromolecules, 2003
Four gelatin types (A, B, C and AB), two different samples of each, were subjected to temperature treatments with the incubation temperature, incubation time, gelatin concentration and solvent (type and concentration of salt ions and pH) as variables.
Edith, van den Bosch, Constant, Gielens
openaire   +2 more sources

Flory Temperature and Upper Critical Solution Temperature of Gelatin Solutions

Biomacromolecules, 2005
The Flory temperatures (theta) measured by turbidity experiments performed on gelatin solutions were found to be 12 +/- 0.3, 13 +/- 0.3, 14 +/- 0.3, 14.5 +/- 0.3, and 15 +/- 0.3 degrees C for salt concentrations 0.1, 0.075, 0.05, 0.025, and 0 M (NaCl), respectively.
Amarnath, Gupta, B, Mohanty, H B, Bohidar   +2 more
openaire   +2 more sources

Quantitative Genetic Basis of Gelatinization Temperature of Rice

Cereal Chemistry, 2001
ABSTRACTGelatinization 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) using a population of 242 recombinant inbred lines (RIL). Eight quantitative trait loci (QTL)
Corke, H, Sun, M, Tan, Y, Zhang, Q, Xing, Y   +4 more
openaire   +2 more sources

High-temperature transformations of gelatin

European Polymer Journal, 1968
Abstract Detection of the possible melting of gelatin in the temperature range 150°–250° is complicated by losses of residual, tightly-bound moisture from specimens and by the occurrence of chemical decomposition. The results of a differential thermal analytical and thermogravimetric analytical investigation of various dehydrated gelatins under an ...
I.V. Yannas, A.V. Tobolsky
openaire   +1 more source

THE HYDRATION OF STARCH BELOW THE GELATINIZATION TEMPERATURE

Canadian Journal of Research, 1943
The dilatancy of an aqueous starch suspension is particularly marked just above the freezing point and decreases with rise in temperature. The sedimentation volume increases correspondingly, and the degree of compactness of the sediment decreases with increase in temperature. Flocculation is apparent at temperatures 10° below the gelatinization point.
Wilfred Gallay, Ira E. Puddington
openaire   +1 more source