Results 151 to 158 of about 98,885 (158)
Some of the next articles are maybe not open access.
Innovative Food Science and Emerging Technologies, 2015
Abstract This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate.
Marcelo Cristianini +2 more
exaly +2 more sources
Abstract This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate.
Marcelo Cristianini +2 more
exaly +2 more sources
Starch/Staerke, 1998
The high starch content of underground storage organs of the tropical plants Peruvian carrot (Arracaccia xanthorrhiza B.) and cocoyam (Xanthosoma sagittifolium) are an unexploited source of food and industrial starches. Some of their functional properties were determined using the Brabender Viscoamylograph (BV), Rapid Visco-Analyzer (RVA) and ...
Elevina E. Péret +2 more
exaly +2 more sources
The high starch content of underground storage organs of the tropical plants Peruvian carrot (Arracaccia xanthorrhiza B.) and cocoyam (Xanthosoma sagittifolium) are an unexploited source of food and industrial starches. Some of their functional properties were determined using the Brabender Viscoamylograph (BV), Rapid Visco-Analyzer (RVA) and ...
Elevina E. Péret +2 more
exaly +2 more sources
PROFILE OF VOLATILE COMPOUNDS OF FRESHLY CUT PERUVIAN CARROT DURING STORAGE
Acta Horticulturae, 2015E.E. Nunes +4 more
exaly +2 more sources
Starch - Stärke, 2012
AbstractPeruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment.
Moraes, Jaqueline +2 more
openaire +1 more source
AbstractPeruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment.
Moraes, Jaqueline +2 more
openaire +1 more source
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.)
Food Chemistry, 2005Abstract Enzyme extraction processes were studied to evaluate the actual activity of pectinesterase (PE) and polygalacturonase (PG) from Peruvian carrot roots. Response surface methodology (RSM) was used to study the effect of NaCl concentration (from 0.5 to 1.5 M), the pH of the homogenate (from 4.0 to 8.0) and the extraction time (from 4 to 52 h ...
openaire +1 more source
Acta cientifica venezolana, 2000
Starch was isolated from Peruvian carrot (PC)--or arracacha--(Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 microns in diameter, with spherical ...
E E, Pérez +3 more
openaire +1 more source
Starch was isolated from Peruvian carrot (PC)--or arracacha--(Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 microns in diameter, with spherical ...
E E, Pérez +3 more
openaire +1 more source