Results 11 to 20 of about 149,084 (224)
Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Foods, 2019 Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for
Robert Bertrand +5 more
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A new characterization methodology for starch gelatinization [PDF]
International Journal of Biological Macromolecules, 2019 A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during ...
Wu, Wei +7 more
openaire +6 more sources
The Quartz Crystal Microbalance as a Microviscometer for Improved Rehabilitation Therapy of Dysphagic Patients. [PDF]
, 2005 The viscosity of non-solid foods, and the stability of their viscosity over time, temperature change and shearing is critical in managing dysphagia.
Dewar, R. J., Joyce, Malcolm J.
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Food Chemistry: X, 2022 Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed
Hongwei Cao +6 more
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Animals, 2022 Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets.
Erin Beth Perry +3 more
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Comparison of Structural Characteristics and Physicochemical Properties of Legume Starches from Four Minor Species [PDF]
Shipin Kexue, 2023 In this work, starches were extracted from four species of minor legume widely planted in China: cowpea, lentil, pea, and red kidney bean by wet milling, and their structural characteristics and physicochemical properties were analyzed and compared.
LU Ying, LEI Ningyu, SONG Xiaoxiao, Cui Steve W., YIN Junyi
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Quality prediction of bakery products in the initial phase of process design [PDF]
, 2007 The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A. +8 more
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Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour
Applied Sciences, 2022 The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through altering the starch components. Specifically, the effect of HPP processing variables, i.e., pressure (0.10 or untreated, 300, 400, 500, and 600 MPa ...
Ladie Anne Conde +3 more
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Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]
, 2012 The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo +2 more
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Nano Crystalline Starch And Its Alternatif Implementation [PDF]
, 2012 Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
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