Results 21 to 30 of about 5,544 (234)

Effect of inulin on the pasting and retrogradation characteristics of three different crystalline starches and their interaction mechanism

Frontiers in Nutrition, 2022
At present, there are hardly any studies about the effect of inulin (IN) on the physicochemical properties and structures of different crystalline starches.
Xiaolong Ji, Zhiwen Wang, Xueyuan Jin, Zhenpeng Qian, Le Qin, Xudan Guo, Mingsong Yin, Yanqi Liu   +7 more
doaj   +1 more source

Effects of soaking temperature on rice regeneration characteristics and edible quality

Shipin yu jixie, 2022
Objective： To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food.
LIU Wei, ZHOU Xiao-yan, SHA Wen-xuan, ZHAO Zhao, WANG Qiu-yu   +4 more
doaj   +1 more source

Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2023
Introduction  Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation.
Shokohfeh Taziki, Seyed Mohammad Ali Razavi   +1 more
doaj   +1 more source

Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation

International Journal of Food Properties, 2020
This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d) up ...
Soyun Sung, Ha Ram Kim, Cheon-Seok Park, Seung Jun Choi, Tae Wha Moon   +4 more
doaj   +1 more source

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels

Foods, 2022
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the ...
Matthew C. Allan, Lisa J. Mauer
doaj   +1 more source

Effects of Oligomeric Procyanidins From Lotus Seedpod on the Retrogradation Properties of Rice Starch

Frontiers in Nutrition, 2021
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its ...
Nianjie Feng, Shaowen She, Hengfeng Hu, Shimiao Tang, Jiangying Tan, Qian Wu, Juan Xiao   +6 more
doaj   +1 more source

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., Straten, G., van, Esveld, D.C., Hadiyanto, H., Hadiyanto, H, Boxtel, A.J.B., van, van Boxtel, A.J.B., van Straten, G., Boom, R.M.   +8 more
core   +1 more source

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

International Journal of Food Properties, 2022
The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to
Titaporn Tumpanuvatr, Weerachet Jittanit
doaj   +1 more source

Effect of Trehalose on Retrogradation Properties of Rice Starch(海藻糖对大米淀粉回生特性的影响) [PDF]

Shipin kexue jishu xuebao, 2023
In order to investigate the effect of trehalose on the retrogradation properties of rice starch, the molecular structure, water distribution, rheological and thermodynamic properties were studied by means of atomic force microscope, low-field nuclear ...
LIU Wei(刘微), DU Bingjian(杜秉健), SUN Jingchao(孙京超), ZHANG Longzhen(张龙振), ZANG Peng(臧鹏)   +4 more
doaj   +1 more source

Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice

Gels, 2023
Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern ...
Ishita Chakraborty, Indira Govindaraju, Steffi Kunnel, Vishwanath Managuli, Nirmal Mazumder   +4 more
doaj   +1 more source