Results 51 to 60 of about 1,770,251 (304)
Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches
Croatian Journal of Food Science and Technology, 2016 Starch was isolated from cocoyam (Xanthosoma sagittifolium). It was further modified by acetylation using NaOH and NaHCO3 at room temperature (28±3 ºC).
Celestina Ibitayo Omohimi +3 more
doaj +1 more source
INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH [PDF]
Journal of Food and Dairy Sciences, 2007 The present study aims to investigate the effects of the addition of theremally modified wheat flour, thermally modified starch at (160ºC, 180ºC and 200ºC) for 5 hrs. and maltodextrin on the rheological properties of wheat flour dough.
A. Youssef +3 more
doaj +1 more source
Nature‐Derived Chitosan Biopolymer: A Promising Candidate for Sustainable Electronics
Advanced Materials Technologies, EarlyView.In the creation of environmentally friendly devices, nature‐derived chitosan biopolymer is a promising contender for sustainable electronic research. It can be utilized to create more ecologically friendly scalable gadgets and has a variety of uses in different active layers of electronics.
Joshua McDonald +3 more
wiley +1 more source
Starch Modified With Chitosan and Reinforced With Feather Keratin Materials Produced by Extrusion Process: An Alternative to Starch Polymers [PDF]
, 2018 They also reached up to 3800% and 3150% in maximum strength, respectively, compared to the matrix. The lysozyme test showed relevant changes in the degradability rate, because the weight loss of the films at 3 weeks decreased from 53% for starch-chitosan
FLORES HERNANDEZ, CYNTHIA GRACIELA; 253812 +15 more
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Biodegradable and Edible Milli‐Fluidic Logic Circuits
Advanced Materials Technologies, EarlyView.Fully biodegradable and edible fluidic circuits are developed using gelatin‐based valves that operate at low pressure. Logic gates, a one‐bit memory, and a ring oscillator are demonstrated, showing that biodegradable materials can perform computation and control.
Shuhang Zhang +3 more
wiley +1 more source
International Journal of Food Properties, 2021 Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro ...
Israel Olusegun Otemuyiwa +1 more
doaj +1 more source
Advances and Perspectives in Graphene‐Based Quantum Dots Enabled Neuromorphic Devices
Advanced Science, EarlyView.Graphene‐based QDs are zero‐dimensional carbon nanomaterials with pronounced quantum confinement and tunable electronic structures. Herein, we summarize their synthesis strategies and functionalization methods, and highlight their functional roles and operating mechanisms in devices, as well as recent advances in neuromorphic electronics. We anticipate
Yulin Zhen +9 more
wiley +1 more source
Engineering ProceedingsKepok banana can be used as a functional food ingredient. Efforts were made to improve the functional properties of Kepok banana starch by modifying it by autoclaving cooling. Modified banana starch can be combined with other flours in food products. The
Nain Azizah, Aan Sofyan
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Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]
, 2003 Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
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, 2022 S.605-615In this study the influence of water on untreated, pregelatinised, and chemical modified starches was investigated. Because of their different botanical source, the starch products contain various quantities of amylose and amylopectin. The water
Kiesow, A. +5 more
core +1 more source