Results 231 to 240 of about 62,407 (259)
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Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam
Journal of Food Engineering, 1996Abstract Moisture distribution in whole yam tuber and the effect of heat-moisture treatment on the physical characteristics and drying rate of yam pieces were investigated. The sampling scheme showed that the moisture was uniform throughout each slice; however, the values for slices in the tail end were 18% more than those in the head end.
C.T. Akanbi, P.O. Gureje, I.A. Adeyemi
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Stabilization of Paste Viscosity of Cassava Starch by Heat Moisture Treatment
Starch - Stärke, 1993AbstractCassava starch has poor paste stability during prolonged cooking. The starch was modified by heat moisture treatment. A premoistured starch (18–24% moisture) was subjected to heat treatment for 3–16h to bring about paste stability. Different types of heat treatments like moist pressure heating, dry heating and microwave heating was tried.
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Effects of heat moisture treatment with erythritol on the physicochemical properties of wheat starch
Starch - Stärke, 2013Wheat starch was impregnated with erythritol and subjected to heat moisture treatment (HMT) (100°C, 20% moisture, 12 h). The effects of HMT on the pasting, thermal, and morphological properties of the treated wheat starch–erythritol mixture (H‐WSEM) were evaluated.
Qingjie Sun +4 more
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Food Hydrocolloids, 2018
Abstract Native maize starch blended with galactomannan (NS-GM) was used to produce starch-galactomannan complex with heat-moisture treatment (HMT). In-vitro digestibility and physicochemical properties of starch and starch-galactomannan complexes were investigated.
Yun Chen, Xiaoya Xiong, Qunyu Gao
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Abstract Native maize starch blended with galactomannan (NS-GM) was used to produce starch-galactomannan complex with heat-moisture treatment (HMT). In-vitro digestibility and physicochemical properties of starch and starch-galactomannan complexes were investigated.
Yun Chen, Xiaoya Xiong, Qunyu Gao
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Heat-moisture treatment effects on sweetpotato starches differing in amylose content
Food Chemistry, 1999Abstract Sweetpotato starch from two genotypes, Taiwan (15.2% amylose) and 93-006 (28.5% amylose), were exposed to heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at ‘as-is’ (pH 6.5–6.7) and alkaline pH (pH 10) conditions.
Collado, LS, Corke, H
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Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture ‐Treatment
Starch - Stärke, 1992AbstractAnnealing and heat/moisture‐treatment both cause a physical modification of starches without any gelatinization, or any other damage of the starch granules with respect to size, shape or birefringence only via a controlled application of heat/moisture. Since with respect to the application properties (gelatinization.
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Effects of heat–moisture treatment on organic cassava starch
Journal of Thermal Analysis and Calorimetry, 2013Marina Morena Pereira Andrade +4 more
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Effect of heat moisture treatment on psychochemical modification of sago starch
AIP Conference Proceedings, 2023Diyah Yumeina +2 more
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