Zobrazeno 1 - 10
of 1 752
pro vyhledávání: '"Heat moisture treatment"'
Autor:
Xiaojiang WU, Jingnan XIAO, Linfang LI, Jianxin CHAI, Yajing CAO, Meiqi DONG, Xin JIA, Xingyu GUO, Ruonan LI, Jianguo XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 144-151 (2024)
Heat moisture treatment (HMT) is a widely used method for starch modification due to its safe, green, environmentally friendly, and efficient characteristics. In this study, quinoa starch was modified by HMT with varying moisture contents (20%, 25%,
Externí odkaz:
https://doaj.org/article/49b759e0bc3f433eb5decc90bd383cbe
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101942- (2024)
Heat-moisture treatment (HMT) could improve the structure and physicochemical characteristics of rice starch, the structural changes of amylose and amylopectin needed to be further investigated. Hence, the starch, amylose and amylopectin were modifie
Externí odkaz:
https://doaj.org/article/f8da9d9c22484ef881b47c19122ecb3a
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 37-45 (2024)
Hydrogels prepared by hydroxypropyl starch have better tensile properties than ordinary starch, but their mechanical properties are relatively poor. In this paper, effect of the heat-moisture treatment on the physical, chemical and the gel properties
Externí odkaz:
https://doaj.org/article/6839e7eca3d34103932f7cf906290b5c
Autor:
Xueli GAO, Mengdi ZHANG, Mengyun WANG, Guanghui LI, Yonghui WANG, Shenghua HE, Jihong HUANG, Xifeng SUN, Weiyun GUO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 30-36 (2024)
To explore the effects of heat-moisture treatment on the physicochemical and structural properties of sweet potato starch, five types of sweet potato starch were used as the raw material, and their solubility, swelling power, water holding capacity,
Externí odkaz:
https://doaj.org/article/13791948de8a45a7a41759b41cf11492
Autor:
Nur Annisa Metya Novikasari, Iffah Muflihati, Umar Hafidz Asy'ari Hasbullah, Rizky Muliani Dwi Ujianti
Publikováno v:
Agrointek, Vol 17, Iss 2, Pp 306-316 (2023)
Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve
Externí odkaz:
https://doaj.org/article/b614966742eb4c89ab8cac5b04ea1d57
Autor:
Legi Okta Putra, Sri Suharti, Ki Ageng Sarwono, Sutikno Sutikno, Ainissya Fitri, Wulansih Dwi Astuti, Rohmatussolihat Rohmatussolihat, Yantyati Widyastuti, Roni Ridwan, Rusli Fidriyanto, Komang Gede Wiryawanv
Publikováno v:
Veterinary World, Vol 16, Iss 4, Pp 811-819 (2023)
Background and Aim: Resistant starch (RS) is difficult to digest in the digestive tract. This study aimed to evaluate the effects of heat-moisture treatment (HMT) on RS in cassava and examined its impact on rumen fermentation. Materials and Method
Externí odkaz:
https://doaj.org/article/56fe005f1cf442b8970462d92b8fa0cd
Publikováno v:
Foods, Vol 13, Iss 13, p 2069 (2024)
Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat–moisture treatment (110 °C, 4 h; moisture contents 12–36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were co
Externí odkaz:
https://doaj.org/article/201f20b03b68478a8114394da6c79939
Akademický článek
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Autor:
Vegonia Marboh, Charu Lata Mahanta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100542- (2023)
Sohphlang being a tuberous crop exhibits rheological properties, which are expected to change with treatment. The main aim was to study the influence of heat-moisture treatment (HMT) and annealing (ANN) on rheological properties of sohphlang starch.
Externí odkaz:
https://doaj.org/article/4f7ff7b16c4144659a034931f58c2d38
Autor:
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Jiratthitikan Sriprablom, Thunnalin Winuprasith, Rungtiva Wansuksri, Manop Suphantharika
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100399- (2023)
The effects of single and dual modifications with heat-moisture treatment (HMT) and enzymatic debranching on the structural, physicochemical, rheological, and in-vitro digestibility properties of proso millet starch (PMS) were comparatively studied.
Externí odkaz:
https://doaj.org/article/0c7af1ad9cde44518f6dc522850a7383