Results 41 to 50 of about 5,544 (234)
Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf [PDF]
, 2004 Starches from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa grown in the Andean region were characterised. All three starches revealed a B-type X-ray diffraction pattern.
Santacruz, Stalin
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Food Chemistry: X, 2023 Heterosis on maize yield and quality is highly variable and depends on parental selection. This study investigated and compared the starch structure and physicochemical properties among four sweet-waxy maize lines, four waxy maize lines, and their eight ...
Jian Guo +4 more
doaj +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]
, 2012 The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo +2 more
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Food Biomacromolecules, EarlyView.The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu +6 more
wiley +1 more source
The Principles of Starch Gelatinization and Retrogradation
Food and Nutrition Sciences, 2014 The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% - 1.0% (W/V) at room ...
Masakuni Tako +3 more
openaire +2 more sources
The Quartz Crystal Microbalance as a Microviscometer for Improved Rehabilitation Therapy of Dysphagic Patients. [PDF]
, 2005 The viscosity of non-solid foods, and the stability of their viscosity over time, temperature change and shearing is critical in managing dysphagia.
M.J. Joyce +3 more
core +1 more source
Gels, 2022 The impact of konjac glucomannan (KGM) with different molecular weight (Mw) on the retrogradation properties of pea starch, such as color, viscoelasticity, gel strength, water holding capacity (WHC), moisture distribution and crystallinity, was ...
Shishuai Wang +5 more
doaj +1 more source
Production of Resistant Starch by Roasting Retrograded Starch with Glucose
MoleculesStarch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resistant starch, which, as a prebiotic with confirmed health-promoting properties, has been increasingly ...
Małgorzata Kapelko-Żeberska +4 more
openaire +3 more sources
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source