Results 1 to 10 of about 45,192 (338)

Effect of ultrasound on isolation and properties of oat starch

Czech Journal of Food Sciences, 2023
The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min.
Esra Başarici Ünlü, Çiğdem Aykaç
doaj   +1 more source

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

Journal of Food Quality, 2017
Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature.
Zhe Yang, Xue Han, Huiying Wu, Lijuan Zhang, Lanwei Zhang, M. Javed Iqbal   +5 more
doaj   +1 more source

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Foods, 2019
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes
Laura Roman, Mario M. Martinez
doaj   +1 more source

Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content

Foods
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and ...
Yifu Zhang, Jiawang Zhang, Zeyu Wang, Longxiang Fan, Ye Chen   +4 more
doaj   +1 more source

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Foods, 2015
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP ...
María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet   +2 more
doaj   +1 more source

Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources

Molecules, 2012
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD).
Fengxiang Yu, Gao-Qiang Liu, Qinlu Lin, Huaxi Xiao   +3 more
doaj   +1 more source

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

Food Chemistry: X
This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS).
Jiaxin Li, Ran Lin, Mengzi Nie, Aixia Wang, Xue Gong, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Fengzhong Wang, Li-Tao Tong   +10 more
doaj   +1 more source

Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches

International Journal of Food Properties, 2021
The physicochemical properties of jackfruit seed starch (JSS) were investigated and compared with rice (RS) and potato (PS) starch. The amylose content of JSS (25%) was similar to PS (27%) but higher than RS (17%).
Kai Ting Wong, Glenna Yu Ya Poh, Kelvin Kim Tha Goh, May Sui Mei Wee, Christiani Jeyakumar Henry   +4 more
doaj   +1 more source

Commentary: Retrograde is retrograde [PDF]

The Journal of Thoracic and Cardiovascular Surgery, 2023
openaire   +2 more sources

Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate.

PLoS ONE, 2016
High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C ...
Zhi Yang, Peter Swedlund, Qinfen Gu, Yacine Hemar, Sahraoui Chaieb   +4 more
doaj   +1 more source