Results 191 to 200 of about 162,617 (221)
Some of the next articles are maybe not open access.
Methods for the study of starch retrogradation
Food Chemistry, 2000Abstract The wealth of current knowledge on starch retrogradation is due in large measure to the wide array of analytical methods at the disposal of food scientists. Since retrogradation is a complex process affected by many factors, it is unlikely that any single method would be able to give a complete picture of the retrogradation properties of ...
openaire +1 more source
In vitro analyses of resistant starch in retrograded waxy and normal corn starches
International Journal of Biological Macromolecules, 2013Gelatinized waxy and normal corn starches (40% starch) were subjected to temperature cycling between 4 and 30°C (1 day at each temperature) or isothermal storage (4°C) to induce retrogradation. The in vitro analysis methods that are currently used for the measurement of resistant starch (RS), i.e.
Xing, Zhou +3 more
openaire +2 more sources
Dietary fiber and retrograde starch.
Acta medica Croatica : casopis Hravatske akademije medicinskih znanosti, 1998The history of the recognition of the importance of dietary fiber, their current classification into water-soluble and water-insoluble fiber, and lignin, a single non-carbohydrate fiber, and the physiologic role of dietary fiber, with particular reference to retrograde starch resistance to small intestine digestion, are briefly presented. Dietary fiber
openaire +1 more source
Evaluation of Starch Retrogradation by Infrared Spectroscopy
Food Hydrocolloids, 2021Yaoqi Tian, Rongrong Ma, Ranran Chang
exaly
Effect of the Addition of Pregelatinized Rice Starch Paste on the Retrogradation of Rice Starch Gel
Food Hydrocolloids, 2023Takahisa Nishizu +2 more
exaly