Zobrazeno 1 - 10
of 1 844
pro vyhledávání: '"High amylose"'
Influences of preparation process on the properties of high amylose corn starch-stearic acid complex
Publikováno v:
Shipin yu jixie, Vol 40, Iss 6, Pp 25-33 (2024)
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content
Externí odkaz:
https://doaj.org/article/2d931bfa02584cbba29c626f97543a50
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 61-68 (2024)
To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten p
Externí odkaz:
https://doaj.org/article/eeabe89f270f4308836cb4d2ce25507e
Autor:
Nargess Samanian, Mohebbat Mohebbi, Seyed Mohammad Ali Razavi, Mahdi Varidi, Javad Abolfazl Esfahani
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 273-290 (2023)
In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, whic
Externí odkaz:
https://doaj.org/article/707debc5f19b417a85c4aefc74a4709b
Autor:
Emanuele Blasi, Eleonora Sofia Rossi, Roberta Pietrangeli, Marco Nasso, Clara Cicatiello, Samuela Palombieri, Francesco Sestili
Publikováno v:
Foods, Vol 13, Iss 11, p 1731 (2024)
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people’s food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to lon
Externí odkaz:
https://doaj.org/article/240096cfcfdb4468846b42a4ce109964
Akademický článek
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Publikováno v:
Shipin Kexue, Vol 44, Iss 6, Pp 116-124 (2023)
The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored. The results
Externí odkaz:
https://doaj.org/article/b2bce02d89be444f82a13900c4b0afdf
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 396-404 (2022)
High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile. Compared with common, waxy maize starch, high amylose maize starch has unique ther
Externí odkaz:
https://doaj.org/article/88df200ec65d4607919e65d31e74d566
Publikováno v:
Foods, Vol 13, Iss 6, p 859 (2024)
Starch-lipid complexes were prepared from high amylose starch (HAS) with stearic acid (SA) or potassium stearate (PS) at different molar concentrations. The complexes (HAS-PS) formed between HAS and PS showed polyelectrolyte characteristics with ζ-p
Externí odkaz:
https://doaj.org/article/dc039561aa9543778523ece6145a6372
Akademický článek
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Akademický článek
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