Results 81 to 90 of about 3,775,864 (331)
Quantitative Standardization of Parboiled Rice Color for Industrial Appraisal
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Parboiling improves rice milling performance but often imparts undesirable color changes affecting consumer acceptance and market grading. This study evaluated quantitative approaches for objectively classifying parboiled rice color and predicting degree of milling across eight modern rice cultivars as instrument ...
Evans Ameyaw Owusu, Griffiths Atungulu
wiley +1 more source
Frontiers in Plant ScienceLow temperatures during the grain-filling phase have a detrimental effect on both the yield and quality of rice grains. However, the specific repercussions of low temperatures during this critical growth stage on grain quality and mineral nutrient ...
Juan Yang +7 more
doaj +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
Thermodynamics of Starch Gelatinization [PDF]
Starch gelatinization as a method of processing starch is widely used in both cooking and industrial processes. In this study, data on the thermal properties of starch across a wide range of starch sources was collected from the PubMed database and ...
Baidoo, Maame Esi
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Jurnal Teknologi dan Industri Pangan, 2010 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
Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations
, 2016 The effects of pressure, temperature, and treatment time on the degree of gelatinization were determined with differential scanning calorimetry measurements for wheat starch−water mixtures with starch concentrations varying between 5 and 80 w/w ...
Anja E. M. Janssen (636218) +3 more
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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
International Journal of Food Studies, 2019 Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM).
Camila Bet +5 more
doaj +1 more source
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
Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
, 2010 Gelatinization and retrogradation of a high amylose cornstarch modified by hydroxypropylation were studied by DSC. It was found that the gelatinization temperature of the starch was decreased and a narrow gelatinization range was measured by DSC after ...
Long Yu +6 more
core +1 more source