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Physicochemical properties of modified sweet potato starch through heat moisture treatment
AIP Conference Proceedings, 2018The research was aimed to study the physicochemical properties of modified sweet potato starch through heat moisture treatment (HMT). The treatment which was carried out in this research was the different durations of HMT (1, 2, and 3 h at 110 °C). The modified sweet potato starch were characterized by moisture content, solubility, swelling volume ...
Novita Indrianti, Yudi Pranoto
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Heat-Moisture Treatment of Starch
2018Heat-moisture treatment (HMT) is a physical modification method that can be employed to modify the starch structure and functional properties without destroying the starch granular structure. In HMT, starch is exposed to a high temperature, commonly above the gelatinization temperature with insufficient water to gelatinize.
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Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment
International Journal of Biological Macromolecules, 2020The objectives of this study were to optimize the conditions for the preparation of sweet potato starch containing a high proportion of slowly digestible starch (SDS) by heat-moisture treatment (HMT), and to investigate the structural properties of SDS and resistant starch (RS) fractions isolated from this modified starch.
Jong Hee, Na +6 more
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Food Chemistry, 2019
Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph.
Kun Liu +4 more
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Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph.
Kun Liu +4 more
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Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization
Journal of the Science of Food and Agriculture, 2017AbstractBACKGROUNDNative potato starch was subjected to heat–moisture treatment (HMT) at 12%, 15%, 18%, 21%, and 24% of moisture content at 110 °C for 1 h, and the effects on morphology, structure, and thermal and physicochemical properties were investigated. To reveal the internal structure, 30% and 50% of the granular surface were removed by chemical
Josiane, Bartz +2 more
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Effect of heat treatment on equilibrium moisture content of Southern pine
2013 Kansas City, Missouri, July 21 - July 24, 2013, 2013Abstract. Lowering of equilibrium moisture content is a significant benefit of thermal treatment of biomass. In this study, the equilibrium moisture content (EMC) of base-line and heat treated Southern pine wood (180, 230, and 270°C) was measured as a function of relative humidity over the range 22 to 85% at room temperature using a static gravimetric
null Manunya - Phanphanich +1 more
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Changes in protein and starch digestibility in sorghum flour during heat–moisture treatments
Journal of the Science of Food and Agriculture, 2017AbstractBACKGROUNDHeat–moisture treatment (HMT) has been used to modify properties of sorghum starches. However, information is limited on the effects of HMT on the digestibility of starch and the concurrent changes in protein in sorghum flour. The objectives of this research were to identify heat–moisture conditions to increase the resistant starch ...
Thanh‐Hien Vu +3 more
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Food Chemistry, 2014
Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples.
Qingjie, Sun +3 more
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Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples.
Qingjie, Sun +3 more
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Organic amaranth starch: A study of its technological properties after heat-moisture treatment
Food Chemistry, 2018Organic amaranth starch (Amaranthus caudatus) was studied after heat-moisture treatment (HMT) using different moisture contents and different times. The starch extracted by the aqueous method presented low lipid and protein content. After HMT, an increase in the thermal stability was identified.
Camila Delinski, Bet +6 more
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Carbohydrate Polymers, 2015
Different plasticizers (propanol, propylene glycol, glycerol, erythritol, xylitol and sorbitol) were used for plasticizing canna starch during heat-moisture treatment (HMT). Pasting properties of the modified starches were determined and compared with those of native starch and of HMT starch using water as a plasticizer.
Juraluck, Juansang +5 more
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Different plasticizers (propanol, propylene glycol, glycerol, erythritol, xylitol and sorbitol) were used for plasticizing canna starch during heat-moisture treatment (HMT). Pasting properties of the modified starches were determined and compared with those of native starch and of HMT starch using water as a plasticizer.
Juraluck, Juansang +5 more
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