Results 171 to 180 of about 162,617 (221)

Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

Food Chemistry, 2020
Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used.
Fan, Zhu, Puzhen, Liu
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Temperature and the Retrogradation of Starch

Journal of Food Science, 1961
SUMMARY Cornstarch sols (2%) were prepared at a series of gelatinization temperatures (80–127°C) and stored at 1, 37, and 70°C. At 1°C storage, retrogradatios was slower as the temperature of gelatinization was greater. At 37°C storage, no retrogradation occurred in samples gelatinized at lower temperatures, and solubilization took ...
A. JOSEPH KALB, CLARENCE STERLING
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The Retrogradation of Concentrated Wheat Starch Systems

STARCH - ST�RKE, 2005
The ageing of non-expanded wheat starch extrudates containing 37% and 51% water on a dry solids basis (d.s.b.) at 25°C was studied using Differential Scanning Calorimetry (DSC), Wide Angle X-ray Diffraction (XRD), proton Nuclear Magnetic Resonance (NMR) relaxometry and Dynamic Mechanical Thermal Analysis (DMTA).
LIONETTO, Francesca, MAFFEZZOLI, Alfonso, M. A. , OTTENHOF, I. A. , FARHAT, J. R. , MITCHELL   +4 more
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Retrogradation of concentrated starch gels

1992
Abstract The effect of retrogradation of concentrated starch gels during storage on the rheological behaviour at large deformations and on fracture properties has been studied. During ageing the modulus and the stress at fracture increased and the strain at fracture decreased.
Keetels, C.J.A.M., van Vliet, T.
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Retrogradation of Starch Mixtures Containing Rice Starch

Journal of Food Science, 2003
ABSTRACT: Different starches often coexist in food systems. Starch retrogradation is the primary reason for quality deterioration of a food system during storage. This article addresses the retrogradation behaviors of several starch mixtures containing normal rice starch (NRS).
Y. Yao, J. Zhang, X. Ding
openaire   +1 more source

Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch

International Journal of Biological Macromolecules, 2013
In this paper, retrograded potato starches treated by oxalic, hydrochloric and citric acids and/with amylase respectively, as seed crystals, are added into maize starch paste to increase maize starch retrogradation rate. The results show that addition of seed accelerates maize starch retrogradation greatly.
Xijun, Lian, Lizeng, Liu, Junjie, Guo, Lin, Li, Changyan, Wu   +4 more
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Retrogradation Kinetics of Eight Starches

Starch - Stärke, 1990
AbstractRetrogradation rate and extent were determined by differential scanning calorimetry and rheology measurements on 40% dry matter gels made from pea, modified waxy maize, rice, waxy rice, wheat, manioc, potato and microwaved irradiated potato starches.
Philippe Roulet, William M. Macinnes, Didier Gumy, Pierre Würsch   +3 more
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Starch gelation and retrogradation

Trends in Food Science & Technology, 1990
Abstract Starch-containing foods are normally cooked by heating in the presence of water. Most food scientists are aware of the dramatic changes that occur during heating and cooling (cooking), and of the textural changes (staling) that occur during storage.
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Gelation and retrogradation of concentrated starch gels

1994
Abstract The gelation and retrogradation of concentrated starch systems have been studied by determining the mechanical properties at small and large deformations. During heating, the moduli of potato and wheat starches first increased and then decreased.
Keetels, C.J.A.M., van Vliet, T.
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Retrogradation characteristics of pulse starches

Food Research International, 2013
Abstract The retrogradation characteristics of pulse starches (C-type) isolated from genotypes of Faba bean [FB], Black bean [BB] and Pinto bean [PB] were determined by a multi-technique approach. The study showed that the rate and extent of retrogradation monitored by Turbidity, Fourier transform infra-red spectroscopy (ATR-FTIR), Differential ...
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu   +3 more
openaire   +1 more source