Results 71 to 80 of about 3,775,864 (331)

Relationship between temperature for retrogradation and the gelatinization temperature of the retrograded soluble starch.

Journal of the Japanese Society of Starch Science, 1987
老化の温度と老化試料の糊化温度との関係について, 可溶性澱粉とアミロデキストリンを用いて検討した結果, 次のような結果が得られた.1) 高温で老化または結晶化した試料ほどフォトペーストグラフィの透光度曲線は, 高温側にシフトした.2) 0-30℃で老化させた可溶性澱粉のX線回折図はB型の結晶構造を示し, 24時間のゲル期間中に部分的に分子の結晶化が進行していた.3) 老化の期間と老化試料の溶解温度の関係は, 老化の期間よりも老化の温度に影響を受けた.
SUZUKI, Ayako, KANEYAMA, Mutsuko, ABE, Jun-ichi, HIZUKURI, Susumu   +3 more
openaire   +2 more sources

Starch Gelatinization in Chemically Leavened Bread Baking

, 1991
Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the ...
B. ZANOMI, D. SMALDONE, B. ZANONI, A. SCHIRALDI   +3 more
core   +1 more source

Histamine and the mechanisms of nausea and vomiting: Translating the uncertain pharmacology of cyclizine

British Journal of Clinical Pharmacology, EarlyView.
Abstract Cyclizine is a long‐established, short‐acting drug, registered for preventing motion sickness, post‐operative nausea and vomiting (PONV) and ‘vomiting of known cause’. The latter is not defined but may include pregnancy and patients receiving palliative care, historically accepted without large, controlled trials.
Gareth J. Sanger, Paul L. R. Andrews
wiley   +1 more source

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes

Foods
To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking ...
Mingshou Lu, Wanshan Yang, Huining Zhang, Yang Yu, Fenglian Chen, Yanling Hao   +5 more
doaj   +1 more source

Low‐Field MRI as a Multiparametric Tool for Large Engineered Tissue Characterization

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Advances in 3D bioprinting have enabled the fabrication of large and complex engineered tissues, but their increasing size demands non‐invasive tools for monitoring structure, maturation, and perfusion. Magnetic Resonance Imaging (MRI) offers unique multiparametric capabilities, yet high‐field systems remain costly and inaccessible for most ...
Yilbert Gimenez, Valernst Martial Gilmus, Elliott Cowles, Lucie Essayan, Vincent Semet, Michel Cabrera, Christophe A. Marquette, Simon A. Lambert, Emma Petiot   +8 more
wiley   +1 more source

Beyond wound sealing: A dual‐functional adhesive nanofiber membrane promoting coagulation and osteogenesis in extraction sites

BMEMat, EarlyView.
Inspired by the suction mechanics of octopus suckers, a dual‐layer nanofiber membrane integrates antibacterial protection, strong wet adhesion, and osteogenic support, offering a bioinspired strategy for effective hemostasis and alveolar bone preservation.
Huijing Ma, Liheng Gao, Hao Liang, Wentao Jiang, Junyi Wang, Jiajia Wang, Shuhan Duan, Lingxi Meng, Adilijiang Yimiti, Wenjie Zhang   +9 more
wiley   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Grain Quality and Allelic Variation of the Badh2 Gene in Thai Fragrant Rice Landraces

Agronomy, 2020
Fragrance, which plays an important role in determining the economic value of rice to growers and consumers, is known to be controlled by the Badh2 gene. This study evaluated the grain quality characteristics and allelic variation of the Badh2 gene in 22
Phukjira Chan-in, Sansanee Jamjod, Narit Yimyam, Benjavan Rerkasem, Tonapha Pusadee   +4 more
doaj   +1 more source

Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method [PDF]

Agricultural and Biological Chemistry, 1983
The gelatinization process of potato starch was isothermally investigated at 52.5∽65.3°C. The degree of gelatinization was measured by an enzymic digestion method using glucoamylase. When the starch–water suspension was incubated at a definite temperature the gelatinization reached a limit at each temperature after 30∽60 min incubation.
openaire   +2 more sources

High-pressure gelatinization of barley starch at low moisture levels and elevated temperature

, 1993
High‐pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber.
Forssell, Pirkko, Virtanen, Teija, Vainionpää, Jukka   +2 more
core   +1 more source