Results 11 to 20 of about 9,391,209 (202)
Foods, 2023 The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products.
Raúl Ricardo Mauro +2 more
doaj +2 more sources
Frontiers in Plant Science, 2018 Maize starch plays a critical role in food processing and industrial application. The pasting properties, the most important starch characteristics, have enormous influence on fabrication property, flavor characteristics, storage, cooking, and baking ...
Yang Xu +8 more
doaj +2 more sources
Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. [PDF]
Gels, 2023 (1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the
Mieles-Gómez L +2 more
europepmc +2 more sources
Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols
International Journal of Food Properties, 2019 The widely-studied interaction between starch and phenolic compounds remains poorly understood. This study prepared three different starch–apple polyphenol (AP) complexes, and studied their rheological, pasting, and structural properties.
Shurui Chou +5 more
doaj +2 more sources
Journal of food processing and preservation, 2023 Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by ...
Ariel Buzera +4 more
semanticscholar +1 more source
Physicochemical and pasting properties of flour and starch from two new cassava accessions
International Journal of Food Properties, 2022 Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production.
Raphael Aidoo +4 more
semanticscholar +1 more source
International Journal of Food Properties, 2022 Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothermal
H. Marta +4 more
semanticscholar +1 more source
International Journal of Food Properties, 2022 Starches isolated from the tef variety (Quncho) were examined for their physicochemical, morphological, thermal, pasting, and thermogravimetric characteristics. Studies revealed that the Quncho tef and maize starches had moisture, fat, total protein, and
Gomadurai Chinnasamy +3 more
semanticscholar +1 more source
Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties. [PDF]
Food Sci Nutr, 2020 In the present paper, the properties of different ultrafine flour samples, including particle size distribution, damaged starch content, falling number, and pasting properties, were examined.
Guan E +5 more
europepmc +2 more sources
Agronomy, 2021 The primary objective of this study was to assess the effects of genotype (G), location (L), and G × L interaction on tuber quality traits (dry matter content and starch pasting parameters) in white Guinea yam (Dioscorea rotundata Poir.).
Ryo Matsumoto +7 more
doaj +1 more source