Zobrazeno 1 - 10
of 53
pro vyhledávání: '"JianHui Jia"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 137-143 (2024)
Rice starch-fatty acid complexes were prepared by compounding rice starch with different chain lengths of lauric acid (C12), myristic acid (C14), and palmitic acid (C16). By measuring the composite index, gelatinization properties, rheological proper
Externí odkaz:
https://doaj.org/article/2ddd8ac239c546778cb9e900f4c1450b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 169-176 (2024)
The recombinant rice was prepared by twin-screw extrusion with broken japonica rice flour as raw material and a certain amount of resistant japonica rice starch. The study investigated the effects of die temperature, moisture content and screw speed
Externí odkaz:
https://doaj.org/article/2914e5b57c7f47acaf3fdb1e0eb1a806
Publikováno v:
Foods, Vol 13, Iss 17, p 2809 (2024)
The digestive properties of starch are crucial in determining postprandial glycaemic excursions. Genistein, an active phytoestrogen, has the potential to influence starch digestion rates. We investigated the way genistein affected the digestive prope
Externí odkaz:
https://doaj.org/article/01bccab5a1054cbeb6f6d8ee788458d8
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 53-59 (2023)
To slow down the aging of rice starch during food processing, rice starch-monoglyceride complexes were prepared by heating pasting method, and the effects of three monoglycerides, glycerol monolaurate(GML), glycerol monopalmitate (GMP) and glycerol m
Externí odkaz:
https://doaj.org/article/e51888d5733c43d3932ef69fb7c4c37a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 474-481 (2023)
Food extrusion has been developing in the past decades and has become a unique research field. Starch is an important component of many foods and the main source of energy in human diet. In the food industry, starch is usually processed through vario
Externí odkaz:
https://doaj.org/article/ea690b2f7fe943d6ab1fcdc1c0e79ecb
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 425-433 (2023)
Resistant starches are polysaccharides that are not digested and absorbed in the small intestine of healthy humans and are beneficial to human health. Regenerated starch (RS3), as one of the types of resistant starch, is widely used in the food indus
Externí odkaz:
https://doaj.org/article/b358aa657c5b4c388ec1b63975894013
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 201-206 (2023)
The embryonic rice flour was roasted, pre-gelatinized, and extruded at a screw speed of 100 r/min, a moisture content of 30%, and an extrusion temperature of 50~90 ℃. The effects of different extrusion temperatures on the physicochemical properties
Externí odkaz:
https://doaj.org/article/093768495a5048828d8760bfc2521438
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 264-269 (2023)
It is of great significance to study a rapid and accurate method for determining the digestion characteristics of japonica rice starch. Taking japonica rice starch as the research object and the determination results of AOAC method (AOAC Official Met
Externí odkaz:
https://doaj.org/article/0cb26d5a27a247c4a9cbd31f21d83872
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 228-234 (2022)
To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material, the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochem
Externí odkaz:
https://doaj.org/article/799e34fef210491296bde79d8603f49f
Publikováno v:
Foods, Vol 12, Iss 23, p 4241 (2023)
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive proper
Externí odkaz:
https://doaj.org/article/5ed470ef56c94ff2895740cc1f994dca