Results 41 to 50 of about 162,617 (221)
Retrogradation of Some Starch Mixtures
, 2021 Retrogradation tendencies of starch from local materials at two storage temperatures (10 and 30°C) were investigated. The kinetics of the crystallization process were studied using the Avrami equation. The values for the Avrami exponent and rate constant
Pontiveros, C. R., Rosario, R. R.Del
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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 +4 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng +5 more
wiley +1 more source
Retrogradation Behavior and Molecular Mechanism of Starch under High Moisture Content
Liang you shipin ke-jiFor the first time, the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch.
WANG Shu-jun, LIU Ze-song
doaj +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Nano Crystalline Starch And Its Alternatif Implementation [PDF]
, 2012 Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
STARCH RETROGRADATION AND PRODUCTION OF RESISTANT STARCH IN COOKED RICE [PDF]
, 2008 After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly.
菅原, 正義, SUGAWARA, Masayoshi
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Foods, 2023 The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization,
Weijing Zhuang +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 +4 more sources