Results 211 to 220 of about 62,462 (259)
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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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Moisture management of polylactides: The effect of heat treatment
Polymer, 2012Abstract This paper explored how heat treatment affects moisture sorption in amorphous, semi-crystalline and end-capped polylactides. End-group modified polylactide was synthesized by ring-opening polymerization with palmityl alcohol as the initiator and acetic anhydride as the terminating agent.
Donghun Koo +3 more
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Food Chemistry, 2015
Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat-moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100 °C for 2, 4, 8 and 16 h.
Zhongquan Sui +5 more
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Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat-moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100 °C for 2, 4, 8 and 16 h.
Zhongquan Sui +5 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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Microwave Heat Treatment of Spinach: Drying Kinetics and Effective Moisture Diffusivity
Drying Technology, 2007The effect of microwave drying technique on moisture content, moisture ratio, drying rate, drying time, effective moisture diffusivity, and porosity of spinach (Spinacia oleracea L.) were investigated. By increasing the microwave output powers (180–900 W) and the sample amounts (25–100 g), the drying time decreased from 18 to 3.5 min and increased from
Demirhan, Elçin +2 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
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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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Changes in Ackee Starch as Affected by Annealing and Heat Moisture Treatment
FUOYE Journal of Pure and Applied Sciences (FJPAS), 2022The effect of Annealing and Heat Moisture Treatment (HTM) were investigated, on the physicochemical properties of Ackee Seeds Starch (ASS). The ASS was evaluated for moisture, ash contents, pH, loose and packed bulk densities. While the functional characteristics, Scanning Electron Microscopy, Energy Dispersive Spectroscopy (SEM/EDS), color and pasting
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