Results 11 to 20 of about 6,615 (304)
Food Chemistry: XThe corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied.
Nannan Hu +6 more
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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
Foods, 2020 Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed ...
Seon-Min Oh +3 more
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FoodsRice 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 +4 more
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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 +3 more
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Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature [PDF]
Grain & Oil Science and TechnologyStarch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d.
Qi Xu +7 more
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The Journal of Thoracic and Cardiovascular Surgery, 2003 This study was undertaken to compare the efficacy of retrograde cardioplegia for myocardial perfusion with that of antegrade cardioplegia at the same flow rate.Colored microspheres were used in rat hearts to assess the capillary flow of cardioplegia solution. Myocardial perfusion was evaluated with magnetic resonance imaging in pig hearts.
Tian, G. +6 more
openaire +3 more sources
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature.
Tatiana V. Orlova, Mohammed Aider
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Effects of soaking temperature on rice regeneration characteristics and edible quality
Shipin yu jixie, 2022 Objective： To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food.
LIU Wei +4 more
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Biology and Life Sciences Forum, 2022 The talipot palm (Corypha umbraculifera L.) is an unconventional source of stem starch, with a 76% starch yield. Talipot starch was cross-linked with epichlorohydrin (EPS) and phosphoric acid (PS), which significantly altered the functional, pasting ...
Muhammed Navaf +1 more
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Czech Journal of Food Sciences, 2009 The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC).
Jurislav Babić +5 more
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