Results 161 to 170 of about 162,617 (221)
Structural, Techno-Functional, Digestibility, and Prebiotic Characteristics of Spray-Dried Starch-Stearic Acid Complexes From Sorghum and Corn. [PDF]
J Food SciMansoor R +9 more
europepmc +1 more source
Starch Retrogradation: A Comprehensive Review
Comprehensive Reviews in Food Science and Food Safety, 2015 Abstract Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory ...
Les Copeland, Caili Li, Shuo Wang
exaly +6 more sources
Starch Retrogradation in Cooked Pasta and Rice
Cereal Chemistry, 2000 ABSTRACTEffect of cooking time on starch retrogradation and water distribution was studied in pasta (spaghetti) and rice (parboiled and arborio) using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) Optimum cooking times (OCT) were 8, 16, and 18.5 min for spaghetti, parboiled, and arborio rice, respectively.
M. Riva, D. Fessas, A.Schiraldi
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Food Hydrocolloids, 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.
Zhengyu Jin, Birte Svensson, Yuxiang Bai
exaly +2 more sources
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Biotechnology and Genetic Engineering Reviews, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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Gelation and retrogradation of concentrated starch systems: 2. Retrogradation
Food Hydrocolloids, 1996Concentrated starch gels were prepared by heating starch suspensions at rest. Large deformation properties of these gels were studied by compressing cylindrical samples between parallel plates. It was observed that the properties of concentrated starch gels at large deformations depend on the age of the gels and the type of starch.
Keetels, C.J.A.M. +2 more
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Retrogradation of Sweetpotato Starch
Starch - Stärke, 2000Hardness and the percentage of leaked water of sweetpotato starch gels after storage were investigated as indexes of starch retrogradation. Starches of some varieties of sweetpotato were retrograded rapidly, but those of others were not retrograded during storage for one week.
Koji Ishiguro +3 more
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