Results 211 to 220 of about 62,407 (259)
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Carbohydrate Polymers, 2021
Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature.
Alvaro Renato Guerra Dias +2 more
exaly +3 more sources
Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature.
Alvaro Renato Guerra Dias +2 more
exaly +3 more sources
Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles
Carbohydrate Polymers, 2015In this study, the effect of heat moisture treatment (HMT) on the properties of waxy maize starch nanoparticles (SNPs) was investigated. The SNPs were adjusted to 20% and 30% moisture levels and heated at 90 °C and 110 °C for 4 h. Transmission electron microscopy, X-ray diffractometry, differential scanning calorimetry, and Fourier transform infrared ...
Chao Qiu, Qingjie Sun
exaly +3 more sources
Application of heat moisture treatment in wheat pasta production
Food Control, 2021Abstract Heat moisture treatment (HMT) is an accessible starch and flour physical modification that could enhance the physico-chemical characteristics of products. In this study, the influence of HMT conditions (temperature, time, moisture) on wheat flour, dough and pasta properties were investigated trough Response Surface Methodology (RSM) and an ...
Mădălina Iuga, Silvia Mironeasa
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Food Chemistry, 2023
With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied. The retrogradation of starch could be inhibited by HMT combined with flavonoid addition up to 65.88%.
Zengjiang, Zhang +4 more
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With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied. The retrogradation of starch could be inhibited by HMT combined with flavonoid addition up to 65.88%.
Zengjiang, Zhang +4 more
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The effects of heat-moisture treatment on avocado starch granules
Journal of Thermal Analysis and Calorimetry, 2014Fundação Araucária (FAPPR) ; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) ; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) ; The avocado (Persea americana, Miller) is a very popular tree worldwide. It is native to Central/North America (Mexico) and its fruit is healthy and is consumed in large quantities ...
Lacerda, Luiz Gustavo +6 more
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Food Research International, 2022
In the current study, the effects of heat-moisture treatment on the ginsenoside contents and ginsenoside compositions such as Rg3, CK and Rb1 etc. were investigated at different temperatures, relative humidities (RHs) and treatment times. Our findings demonstrated that the highest total ginsenoside content was 7.48% after 12 days treatment at ...
Rui, Liu +8 more
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In the current study, the effects of heat-moisture treatment on the ginsenoside contents and ginsenoside compositions such as Rg3, CK and Rb1 etc. were investigated at different temperatures, relative humidities (RHs) and treatment times. Our findings demonstrated that the highest total ginsenoside content was 7.48% after 12 days treatment at ...
Rui, Liu +8 more
openaire +2 more sources
Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility
Food & Function, 2021The purpose of this study was to investigate the effect of starch-hydrocolloid (gum arabic, xanthan gum, and guar gum) complexes with heat-moisture treatment (HMT) on in vivo digestibility.
Jie Yang +6 more
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The effect of heat moisture treatment on physicochemical properties of early indica rice
Food Chemistry, 2013Early indica rice was heat-moisture treated at different temperature (90°C, 100°C and 110°C) for 3h, 5h and 7h at a moisture content of 28%, respectively. The effects of heat-moisture treatment (HMT) on the amylose content, pasting properties, texture properties, solubility and swelling power of early indica rice were studied. After HMT at 110°C for 7h,
Qingjie, Sun +3 more
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Dual modification of taro starch by microwave and other heat moisture treatments
International Journal of Biological Macromolecules, 2016Effect of heat moisture treatment on the physicochemical properties of taro starch with 25% moisture (w/w) modified by single treatments of microwave (HMT1), autoclave (HMT2) and hot air oven (HMT3), and dual treatments of microwave followed by autoclave (HMT4) and microwave followed by hot air oven (HMT5) were investigated.
Dhritiman, Deka, Nandan, Sit
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