Zobrazeno 1 - 10
of 10 485
pro vyhledávání: '"GELATINIZATION"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1064-1078 (2024)
Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. Thi
Externí odkaz:
https://doaj.org/article/e2b76e83c20a4e4bb7abed9bd65bcaad
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 50-58 (2024)
In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentat
Externí odkaz:
https://doaj.org/article/6f8c6875f8e44aa5bbcd9cab307cce46
Autor:
Yu Zhang, Xunze Han, Shengtong Zhou, Pengxinyi Xiao, Yiming Wang, Yuanxue Jiang, Bingjie Yang, Jing Zhao
Publikováno v:
Food Frontiers, Vol 5, Iss 6, Pp 2605-2622 (2024)
Abstract The effects of courgette polysaccharides (CP) and coumalic acid (COA) on gelatinization, rheology, thermodynamics, microstructure, freeze–thaw stability, and in vitro digestibility of potato starch (PS) were studied. The synergistic effect
Externí odkaz:
https://doaj.org/article/5651e374d2954fee95580105b029ad7e
Publikováno v:
Meitan kexue jishu, Vol 52, Iss 8, Pp 96-105 (2024)
The discharge of industrial solid waste in China is large, which is easy to cause damage to the ecological environment and threaten human health, so the resource reuse of industrial solid waste has aroused widespread concern in society. According to
Externí odkaz:
https://doaj.org/article/373ea8bd6ea14ecdb48977121fd3f27e
Autor:
Chunmin MA, Xinru GAO, Qiaoyan WU, Yang YANG, Xin BIAN, Bing WANG, Xiaofei LIU, Yan WANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 409-418 (2024)
With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical meth
Externí odkaz:
https://doaj.org/article/1b68c162afbf4ceeaff1e8622ecc9ef9
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 198-207 (2024)
Heat-moisture treatment (HMT) was evaluated for its effects on the antioxidant, nutritional and dough properties of different legume flours. The results showed that the contents of total phenols and flavonoids and the antioxidant capacity of adzuki b
Externí odkaz:
https://doaj.org/article/a81d22ac10094d2185de81642e51c56a
Publikováno v:
Учёные записки Казанского университета: Серия Естественные науки, Vol 166, Iss 2, Pp 238-254 (2024)
This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptabili
Externí odkaz:
https://doaj.org/article/3f70dcf00c6a4235a6f90a1d7b4896d2
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101995- (2024)
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in th
Externí odkaz:
https://doaj.org/article/dc7e82abba4d431992ff91ba7cb074f2
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101313- (2024)
Legumes are consumed in various foods, and people frequently expect desirable characteristics from them, such as low cooking times, which minimizes the time and energy required for consuming legumes. Here, we aimed to investigate the activation energ
Externí odkaz:
https://doaj.org/article/767c91c6b058459aa1179e0cc9677949
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 8, Iss , Pp 100552- (2024)
Gadung starch (Dioscorea hispida dennst.) has several weaknesses related to its low functional properties and stability. Physical modifications of ultrasonication and Freeze Moisture Treatment (FMT) can be an alternative to improve the functional pro
Externí odkaz:
https://doaj.org/article/5727f339f4df476492a9530c398bb415