Results 41 to 50 of about 9,391,209 (202)
Czech Journal of Food Sciences, 2018 This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice.
Oludare Olumuyiwa ADEKOYENI +3 more
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International Journal of Food Properties, 2020 The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated.
Aiquan Jiao +5 more
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Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. [PDF]
Food Sci Nutr, 2018 This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the
Ocheme OB +4 more
europepmc +2 more sources
Viscoelastic Properties of Carbohydrate Pastes
The Journal of the Society of Chemical Industry, Japan, 1970 二重円筒式レオメーター, および可聴周波用レオメーターを用い, 角周波数 10-2～103sec-1 でアルギン酸ナトリウムを中心に, 各種炭水化物系コ (糊) 料の水溶液中における動的粘弾性を測定し, 主として,その粘弾性機構について検討し, つぎのような知見を得た。1) アルギン酸ナトリウム, メチルセルロース, およびカルボキシメチルセルロ一スなど炭水化物系コ料の準濃厚溶液の可聴周波領域以下での粘弾性挙動は分子鎖間のからみあいなどによるものと思われる。2) 緩和機構として水素結合などの二次結合を有するものは,比較的低周波域において, 粘弾性挙動を観測することができる。3) ビニル系コ料で, しかも分子量の大きいポリアクリル酸ナトリウムは他の炭水化物系コ料と比較し ...
Takeshi AMARI, Matao NAKAMURA
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Fracture Properties Evaluation of Cellulose Nanocrystals Cement Paste [PDF]
Materials, 2020 Due to the need for high-performance and sustainable building materials, the investigation of the determination of fracture toughness of cement paste using new and sustainable materials, such as cellulose nanocrystals (CNCs) is worthwhile. Contrary to other well-known nano-reinforcement particles, such as carbon nanotubes, CNCs are less toxic ...
SeyedAli Ghahari +3 more
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IOP Conference Series: Earth and Environment, 2019 This present study was aimed to evaluate the physicochemical, functional and pasting properties of soybean, mung bean and red bean flour. The physicochemical (moisture, ash, protein, fat, carbohydrate, energy, starch, total dietary fiber and color ...
L. Ratnawati +3 more
semanticscholar +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2021 White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods.
Olukayode Adediran Okunade +1 more
doaj +1 more source
Gels, 2022 With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage.
Greta Adamczyk +4 more
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2019 This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba
Falodun Adedolapo Ibironke +2 more
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Properties of portland cement-silica fume pastes II. Mechanical properties
Cement and Concrete Research, 1985 Compressive strength, Young's modulus, and microhardness are measured as a function of porosity for pastes of silica fume-cement blends made with silica fume contents of 0, 10 and 30 per cent at w/(c+sf) ratios of 0.25 and 0.45. Porosities are lower for pastes without silica fume addition, but strengths are greater at w/ (c+sf) of 0.25 at 180 days ...
Feldman, R. F., Cheng-Yi, H.
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