Results 41 to 50 of about 5,676 (162)
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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Physical properties and reactivity of pozzolans, and their influence on the properties of lime–pozzolan pastes [PDF]
Materials and Structures, 2010 This paper studies how pozzolan properties including particle size, specific surface, chemical and mineral composition, amorphousness and water demand, affect their reactivity as well as the strength of lime–pozzolan pastes. Reactivity was evaluated with chemical, mechanical and mineralogical methods.
WALKER, ROSANNE, PAVIA, SARA
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Identification and measurement of pastes rheological properties – effects of water dissociation [PDF]
Water Science and Technology, 1997 Sewage sludges exhibit in most cases rheological properties which do not allow us to classify them either as simple fluids or as solids. On one hand, they are not simple fluids because of their non-Newtonian, shear-thinning and time-dependent (thixotropic or rheopectic) behaviour and because of the possibility for some of them of showing a yield stress.
Poitou, Arnaud +2 more
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Characterization of Quinoa Starch and Its Pasting Properties
Journal for the Integrated Study of Dietary Habits, 2010 The use of cereals is being reexamined as people become more health conscious. When compared to grass cereals, quinoa is richer in proteins, lipids, vitamins, minerals and dietary fibers. Quinoa has also been investigated as a food that prevents lifestyle diseases, and is emerging as a promising new food material with health-promoting functions. In the
Osako, Sanae +3 more
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Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste [PDF]
International Journal of Food Properties, 2006 Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of experimental yogurts were determined at
Şat, İhsan Güngör +2 more
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Preparation of starch phosphate carbamides and its application for improvement of noodle quality
Czech Journal of Food Sciences, 2019 Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts.
Yaojun Sun +3 more
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Journal of Food Quality, 2022 Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were ...
Yuehui Wang +9 more
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Croatian Journal of Food Science and Technology, 2020 Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations.
FOLASADE MAKINDE, DAMILOLA OMOLORI
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Cogent Food & Agriculture, 2016 Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the ...
Francisco Vásquez +4 more
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Effects of Soybean Oligopeptides on the Gel Properties of Wheat Starch
Shipin gongye ke-jiTo improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch.
Yuhang MENG +5 more
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