Results 261 to 270 of about 160,115 (307)
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Resistant starch content of Indian foods
Plant Foods for Human Nutrition, 1994Resistant starch (RS) was determined in a few selected cereals, legumes and vegetables after processing. Higher RS contents were observed in foods subjected to dry heat treatment compared to wet processed ones. Among the foods studied, sorghum, green gram dhal, and green plantain showed relatively higher RS content.
K, Platel, K S, Shurpalekar
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Effect of Storage on Starch Content and Modification of Cassava Starch
Starch - Stärke, 1989AbstractThe effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days.
A. T. Osunsami +2 more
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Studies on starches of high amylose-content.
Carbohydrate Research, 1966Abstract A method has been developed of separating maize starches of different genotypes quantitatively into their component material. Pretreatment of the granular starches with methyl sulphoxide is followed by the formation of a stable, aqueous methyl sulphoxide dispersion from which the amylose component can be rapidly precipitated as an easily ...
G.K. Adkins, C.T. Greenwood
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Food Digestion, 2011
Tropical starches including cereal starches (waxy, non-waxy rice and maize), legume starch (mung beans), tuber starches (potatoes, edible cannas, taros and tapiocas) and starchy fruit (unripe bananas) were investigated for their resistant starch (RS) content, thermal properties by differential scanning calorimetry, starch digestibility and the ...
Alfonso Martín Bernabé +2 more
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Tropical starches including cereal starches (waxy, non-waxy rice and maize), legume starch (mung beans), tuber starches (potatoes, edible cannas, taros and tapiocas) and starchy fruit (unripe bananas) were investigated for their resistant starch (RS) content, thermal properties by differential scanning calorimetry, starch digestibility and the ...
Alfonso Martín Bernabé +2 more
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Amylose Content of Rice Starch
Starch - Stärke, 1999The amylose content separated from enzymatically debranched rice starches using Size Exclusion Chromatography Coupled to Multi-angle Laser-Light-Scattering (SEC-MALLS) ranged from 7-11 % of the total starch. This could be the true amylose content and is much lower than is obtained from iodine binding methods.
Manoharan Ramesh +3 more
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Thermogravimetric determination of starch content in starch–polyethylene blend films
Journal of Applied Polymer Science, 1992AbstractThermogravimetric analysis as a technique for rapid determination of starch content in LDPE/starch blend films was investigated. The percent weight loss in a specified temperature range, under a constant heating rate, correlated well with the starch content of films in the range of 0–12 wt % starch, as determined by chemical analysis.
S. Nakatsuka, A. L. Andrady
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The impact of starch composition and gluten content on noodle texture and starch digestibility
Carbohydrate PolymersThe role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles. This study investigates the roles of starch amylose and gluten content on the texture and digestibility of noodles using a reconstitution model.
Cong, Zhao +6 more
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Influence of amylose content on starch films and foams
Carbohydrate Polymers, 1995Abstract After extraction of smooth pea starch and waxy maize starch from pure amylose and amylopectin fractions, films with various amylose contents were prepared by casting in the presence of water or water with glycerol. For unplasticized films, a continuous increase in tensile strength (40–70 MPa) and elongation (4–6%) was observed as amylose ...
Lourdin, Denis +2 more
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Cereal Chemistry, 2008
ABSTRACTChanges in the digestibility and the properties of the starch isolated from normal and waxy maize kernels after heat‐moisture treatment (HMT) followed by different temperature cycling (TC) or isothermal holding (IH) conditions were investigated. Moist maize kernels were heated at 80°C for 2 hr.
Rungtiwa Wongsagonsup +2 more
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ABSTRACTChanges in the digestibility and the properties of the starch isolated from normal and waxy maize kernels after heat‐moisture treatment (HMT) followed by different temperature cycling (TC) or isothermal holding (IH) conditions were investigated. Moist maize kernels were heated at 80°C for 2 hr.
Rungtiwa Wongsagonsup +2 more
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Content of starch and sugars and in vitro digestion of starch by ?-amylase in five minor millets
Plant Foods for Human Nutrition, 1995Five varieties of minor millets were studied for their amylose, soluble amylose, amylopectin, soluble amylopectin, reducing sugar, total sugar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic alpha-amylase were examined with and without gelatinisation.
S, Krishnakumari, B, Thayumanavan
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