Results 61 to 70 of about 7,526 (216)

Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch

Croatian Journal of Food Science and Technology, 2011
The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the
D. Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, I. Ljubas, Sonja Ivanovska, J. Babić   +6 more
doaj  

Rheology study of the starch gelatinization to understand the hematite depression process

Journal of Materials Research and Technology
Gelatinization of starch by NaOH is an essential stage for this depressant preparation to enhance its water solubility through the reverse cationic flotation.
Elaine Cristina Andrade, Jean Carlo Grijó Louzada, Saeed Chehreh Chelgani, Laurindo de Salles Leal Filho   +3 more
doaj   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

Frontiers in Food Science and Technology
Introduction: This study aimed to determine the optimal processing conditions to produce stable starch-based hydrogels by high-pressure processing (HPP) via response surface methodology.Methods: The experiments were carried out with different starch ...
Katerina Koshenaj, Giovanna Ferrari, Giovanna Ferrari   +2 more
doaj   +1 more source

Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state.

Agricultural and Biological Chemistry, 1984
The degree of gelatinization of potato starch was measured by the apparent optical density of starch-water suspensions at 530nm during isothermal gelatinization at 52.5-72.0°C. From the temperature dependence of the gelatinization rate, the activation energy of gelatinization was determined to be 22±6 kcal/mol, being in good agreement with the value ...
openaire   +2 more sources

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation. [PDF]

J Food Sci, 2023
Woodbury TJ, Pitts SL, Pilch AM, Smith P, Mauer LJ.   +4 more
europepmc   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +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

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source