Zobrazeno 1 - 10
of 6 370
pro vyhledávání: '"Pasting"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 55-62 (2024)
In order to understand the effect of different alcohol contents (30%~100%) on starch structure and physicochemical properties under ultra-high-pressure field (200, 400, 600 MPa), changes of starch multi-scale structure and physicochemical characteris
Externí odkaz:
https://doaj.org/article/9fe58556ea48467f96c8db35d75b1e72
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 171-185 (2024)
The recent increase in starch utilization for food and other applications demands research into other potential sources of starch. Hence, starch isolated from cocoyam corm, was succinylated and the functional and pasting properties were determined, t
Externí odkaz:
https://doaj.org/article/167681280a144610a39bbd813f3e730a
Autor:
Camell Kachour
Publikováno v:
Categories and General Algebraic Structures with Applications, Vol 21, Iss 1, Pp 19-68 (2024)
In globular higher category theory the small category $\Theta_0$ of finite rooted trees plays an important role: for example the objects of $\Theta_0$ are the arities of the operations inside the free globular $\omega$-operad $\mathbb{B}^0$ of Batani
Externí odkaz:
https://doaj.org/article/d4d27967c1c645d8adef756500b8a696
Autor:
Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, William Scott Whiteside
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 411-430 (2024)
The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linking of starches adds intra and inter-molecular bonds at
Externí odkaz:
https://doaj.org/article/53b80e3aec27452f86cfe2306f715a48
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 12-33 (2024)
Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches
Externí odkaz:
https://doaj.org/article/6a27c32c3b2048ab877eea7c4a471c9e
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 37-42 (2024)
In order to improve the phenomenon that frozen cooked noodles are susceptible to the formation of ice crystals and quality deterioration during storage, the effects of mannosylerythritol lipids (MELs) versus sucrose ester (SE) on the proportion of fr
Externí odkaz:
https://doaj.org/article/4c80e2dd25b346778624d01002b15280
Autor:
Mikidadi Abubakar, Peter Wasswa, Esther Masumba, Patrick Ongom, Geoffrey Mkamilo, Edward Kanju, Wilfred Abincha, Richard Edema, Karoline Sichalwe, Phinehas Tukamuhabwa, Siraj Kayondo, Ismail Rabbi, Heneriko Kulembeka
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-8 (2024)
Abstract Determination of pasting properties of high quality cassava flour using rapid visco analyzer is expensive and time consuming. The use of mobile near infrared spectroscopy (SCiO™) is an alternative high throughput phenotyping technology for
Externí odkaz:
https://doaj.org/article/0c3f087d755a4d7a806d052569925476
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 93-104 (2024)
This study was carried out to advance the use of indigenous composite flour obtained from amaranth seed and tiger nut in the production of biscuits to increase access to a healthy and sustainable diet. Biscuit was produced from amaranth seed flour su
Externí odkaz:
https://doaj.org/article/290c241d6f6c4af5ba09c32acb627293
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 85-91 (2024)
To improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch. The pasting properties, rheological properties, thermodynamic
Externí odkaz:
https://doaj.org/article/580927c1fb9e4ee5ad94c9a8eaee6b23
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT The protein isolation process produces a protein isolate and a starch byproduct. This research focuses on characterizing the composition, pasting properties, and gel firmness (FM) of starch fractions of five yellow pea genotypes grown in six
Externí odkaz:
https://doaj.org/article/f448c945e35f4820afdf80c3cd97451f