Results 31 to 40 of about 294,866 (211)

PENGARUH RETROGRADASI DAN PERLAKUAN KELEMBABAN PANAS TERHADAP KADAR PATI RESISTEN TIPE III DALUGA

Jurnal Teknologi dan Industri Pangan, 2016
The giant swamp taro starch or daluga corm starch in this study was extracted from corms collected from Siau Island of North Sulawesi Province in Indonesia.
Agustina , Didah Nur Faridah, Betty S. L. Jenie   +2 more
doaj   +1 more source

Modifikasi dan Karakterisasi Tepung Biji Nangka (Artocarpus Heterophyllus) Termodifikasi HMT (Heat Moisture Treatment)

Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 2021
Penelitian ini bertujuan untuk mempelajari karakteristik dan modifikasi tepung dengan menggunakan metode HMT (Heat Moisture Treatment). Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dua Faktorial, faktor pertama adalah suhu (T) dan faktor kedua adalah lama pemanasan (L), dengan suhu pemanasan (80oC, 85oC dan 90oC) dan lama ...
Sardiman, Sardiman, Ansharullah, Ansharullah, Hermanto, Hermanto   +2 more
openaire   +3 more sources

Effects of infrared heat‐moisture treatment on physicochemical properties of corn starch

Starch - Stärke, 2015
In this study, corn starch (20 or 30% moisture content) was infrared (IR) treated at 550 and 730 W for 30, 60, or 90 min. Birefringence was mostly retained on infrared heat‐moisture treatment but disappeared at the center of some granules, especially those having 20% moisture content.
Ismailoglu, Sadiye Ozden, Basman, Arzu
openaire   +2 more sources

Effect of Heat-moisture Treatment on the Properties of Sweet Potato Starch

Shipin gongye ke-ji
To explore the effects of heat-moisture treatment on the physicochemical and structural properties of sweet potato starch, five types of sweet potato starch were used as the raw material, and their solubility, swelling power, water holding capacity ...
Xueli GAO, Mengdi ZHANG, Mengyun WANG, Guanghui LI, Yonghui WANG, Shenghua HE, Jihong HUANG, Xifeng SUN, Weiyun GUO   +8 more
doaj   +1 more source

Lime stabilisation for earthworks: a UK perspective [PDF]

, 2014
Lime stabilisation is a versatile technique applied during earthworks operations. Modern soil recycling units are much more efficient at pulverising fill material and intermixing the added binder/water than machinery available 20 years ago.
Beetham P, Bell FG, Bergado DT, Bin S, Bohn HL, BSI, BSI, BSI, Davidson LK, Diamond S, Eades JE, Greaves HM, Highways Agency, Highways Agency, Highways Agency, Holt CC, Ingles OG, John Bateman, Longworth I, McAllister LD, Mitchell JK, Neil Dixon, Paul Beetham, Paul Fleming, Perry J, Petry TM, Reeves GM, Robert Hutchison, Rowell DL, Sherwood PT, Sherwood PT, Snedker EA, Stocker PT, Sweeney DA, Taylor HFW, Tom Dijkstra, Van Olphen H, Winter NB   +37 more
core   +2 more sources

Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour

Jurnal Teknologi dan Industri Pertanian Indonesia
Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study
Rindika Agustalisma Putri, Shanti Fitriani, Yossie Kharisma Dewi   +2 more
doaj   +1 more source

Physical and Colorimetric Changes in Eucalyptus grandis Wood after Heat Treatment

BioResources, 2013
Planted forests can meet the world’s demand for wood. In Brazil, eucalypt species are cultivated on a large scale, but their dimensional instability and color limit their use, which makes heat treatment necessary.
Antonio José Vinha Zanuncio, Javan Pereira Motta, Teodorico Alves da Silveira, Elias De Sá Farias, Paulo Fernando Trugilho   +4 more
doaj   +1 more source

Effect of Heat Moisture Treatment of Sago Starch on Its Noodle Quality [PDF]

, 2006
Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties.
Muslich, M. (Muslich), Purwani, E. Y. (E), Thahir, R. (R), Widaningrum, W. (Widaningrum)   +3 more
core  

Variasi Penambahan Pati Sagu Termodifikasi Hmt (Heat Moisture Treatment) Terhadap Sifat Sensori Mi Sagu Instan [PDF]

, 2015
The objectiveof this research were to produce instant noodles made from nature sago starch and sago starch modified by heat moisture treatment and to get the best sensory properties that meets the Indonesian instant noodle standard (SNI 01- 3551- 2000 ...
Hutagalung, E. A. (Eva), Johan, V. S. (Vonny), Rahmayuni, R. (Rahmayuni)   +2 more
core  

Impact of Selected Infrared Wavelengths on Inactivation of Microbes on Rough Rice [PDF]

, 2019
Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected
Atungulu, Griffiths, Bowie, Rebecca L, Mohammadi-Shad, Zeinab, Oduola, Abass, Wilson, Shantae   +4 more
core   +3 more sources