Results 31 to 40 of about 8,183 (298)

Monitoring Coastline Changes of the SE Caspian Sea Coasts, 1977 to 2017 [PDF]

مخاطرات محیط طبیعی, 2021
The coastline is one of the most rapidly changing landforms of coastal areas. It changes constantly because of the rising sea level due to natural conditions and the influence of human activities.
Reza Mansouri, Mohammad Reza Sarvati, Manijeh Ghohroudi Tali   +2 more
doaj   +1 more source

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, ZHOU Xiao-yan, SHA Wen-xuan, ZHAO Zhao, WANG Qiu-yu   +4 more
doaj   +1 more source

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core   +1 more source

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

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, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar, Nela Nedić Tiban   +5 more
doaj   +1 more source

Maltogenic α-amylase hydrolysis of wheat starch granules: mechanism and relation to starch retrogradation

, 2022
Enzymatic modification is an effective method to inhibit starch retrogradation. However, lack of quantification of relationships between enzymatic modification and starch retrogradation makes the enzymatic improvement unpredictable.
Svensson, Birte, Jin, Zhengyu, Bai, Yuxiang, Li, Xiaoxiao, Zhai, Yitan, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yitan Zhai, Yuxiang Bai   +9 more
core   +1 more source

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites

Gels, 2022
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications.
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati   +2 more
doaj   +1 more source

Effect of Soluble Soybean Polysaccharides with Different Molecular Weights on the Retrogradation Behavior of Potato Starch

Shipin gongye ke-ji
Starch retrogradation is a major cause of quality deterioration and shortened shelf life in starch-based foods during storage. This study investigated the effects and mechanisms of soluble soybean polysaccharides (SSPS) with different molecular weights ...
Huishan SHEN, Jiaqi WANG, Shangzhen CHENG, Hongwei WANG, Yingying ZHANG, Yanyan ZHANG, Xingli LIU, Hua ZHANG   +7 more
doaj   +1 more source

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gels, 2021
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia   +4 more
doaj   +1 more source

RETROGRADE PROGRESS [PDF]

The Journal of Nervous and Mental Disease, 1884
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openaire   +1 more source

Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi

Agrointek, 2023
Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice).
Fathma Syahbanu, Florensia Irena Napitupulu, Siska Septiana, Nisrina Fauziyah Aliyah   +3 more
doaj   +1 more source