Results 261 to 270 of about 294,965 (309)
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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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Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis
Food Chemistry, 2019Heat-moisture treatment (HMT) could be applied to increase the relative crystallinity (RC) of raw waxy maize starch (WMS) and mar the dense surface of starch granules. The optimal HMT conditions including temperature, treatment time, and moisture content were determined by response surface methodology (RSM).
Limin, Dai, Jun, Zhang, Fang, Cheng
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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
DADALI, Goekce +2 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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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 ...
Na, Ji +5 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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Starch - Stärke, 2015
Tartary buckwheat, which has nutritional and health benefits, has been consumed in China for so many years. However, its predominant component, starch, limits the application range of tartary buckwheat in the food industry. In this study, tartary buckwheat starch (TBS) was extracted and subjected to heat–moisture treatment (HMT) at different moisture ...
Hang Liu +4 more
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Tartary buckwheat, which has nutritional and health benefits, has been consumed in China for so many years. However, its predominant component, starch, limits the application range of tartary buckwheat in the food industry. In this study, tartary buckwheat starch (TBS) was extracted and subjected to heat–moisture treatment (HMT) at different moisture ...
Hang Liu +4 more
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Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity
International Journal of Food Science & Technology, 2008SummaryThe effect of microwave drying technique on moisture ratio, drying time and effective moisture diffusivity of white and green parts of leek (Allium porrum) were investigated. By increasing the sample amount (100–300 g) at constant microwave output power of 180 W, the drying time increased from 52 to 130 min and increased from 55 to 135 min for ...
DADALI, Goekce, ÖZBEK, Belma
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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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