Zobrazeno 1 - 10
of 12 660
pro vyhledávání: '"Starches"'
Autor:
Derina Paramitasari, Musa Musa, Okta Nama Putra, Sarah Elisa, Suparman Suparman, Taufik Hidayat, Yanuar Sigit Pramana
Publikováno v:
Universitas Scientiarum, Vol 29, Iss 2, Pp 146-167 (2024)
Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be incre
Externí odkaz:
https://doaj.org/article/16297eb9ad444f8cbd77d91b48304be5
Autor:
Sri Rahayu, Basuki Wirjosentono, Evi Oktavia, Cut Fatimah Zuhra, Khatarina Meldawati Pasaribu, Averroes Fazlur Rahman Piliang, Nico Setyawan Sihotang, Juliati Br Tarigan, Jonathan Siow, Ronn Goei, Alfred Iing Yoong Tok, Saharman Gea
Publikováno v:
Case Studies in Chemical and Environmental Engineering, Vol 10, Iss , Pp 100779- (2024)
This research explores utilizing abundant and economical cassava as a raw material for producing cationic starch in Indonesia. Cationic starch was synthesized by etherifying cassava starch with CHPTAC monomer at 50–90 °C. Successful cationic modif
Externí odkaz:
https://doaj.org/article/a77823a8abfe4fce873c8bfa528f43fe
Autor:
Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTTexture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded star
Externí odkaz:
https://doaj.org/article/1227d4e2595b4f68b3b9a3de7e26d42f
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 1-13 (2024)
Starch serves as the primary energy source for human activities and is utilized as a crucial raw material in various industries. However, due to limited land resources and challenging yield growth, the traditional starch-producing plants are signific
Externí odkaz:
https://doaj.org/article/7fe711e090274f528bf82e11d31e2156
Autor:
Opeyemi Rachel Faloye, Olajide Philip Sobukola, Taofeek Akinyemi Shittu, Hakeem Adegoke Bakare, Adebukola Tolulope Omidiran, Florence Adeola Akinlade, Oluwaseun Peter Bamidele
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating usin
Externí odkaz:
https://doaj.org/article/4e908fa424db4a35969d32a55d76530d
Autor:
Dlir Sabir
Publikováno v:
مجلة جامعة كركوك للعلوم الزراعية, Vol 15, Iss 1, Pp 28-36 (2024)
In this study, starches derived from a wide variety of plants (including wheat, white barley, black barley, black maize, white maze, yellow maze, rice, oat, millet, rye, triticale, and potato) were tested for their chemical, physical, and rheological
Externí odkaz:
https://doaj.org/article/2e7a7720d66f40c595ee64ea10055c44
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100458- (2024)
In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The a
Externí odkaz:
https://doaj.org/article/0301277257ed4c5993691a7de596acde
Publikováno v:
Foods, Vol 13, Iss 16, p 2488 (2024)
Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose,
Externí odkaz:
https://doaj.org/article/c41b97c29df645f9b622313cb7c1af33
Autor:
Callie Herman, Gustavo Sandri Heidner, Laurel M. Wentz, Alexandra A. Shaver, Nicholas P. Murray
Publikováno v:
Physiological Reports, Vol 12, Iss 3, Pp n/a-n/a (2024)
Abstract Slow‐releasing carbohydrates may delay the effects of fatigue after exhaustive exercise. The purpose of this study was to observe the influence that hydrothermally modified starches (HMS) and traditional maltodextrin (MAL) supplements had
Externí odkaz:
https://doaj.org/article/d517dec8f2004349af931b59c3927a8b
Autor:
Dzhivoderova-Zarcheva Mina M., Shopska Vesela N., Kostov Georgi A., Denkova-Kostova Rositsa S.
Publikováno v:
Acta Periodica Technologica, Vol 2023, Iss 54, Pp 265-275 (2023)
In today’s dynamic development of food technologies it becomes necessary to study alternative sources of starch to replace the traditionally used ones. Characteristics such as granule size, gelling properties, retrogradation and rheology are fun
Externí odkaz:
https://doaj.org/article/dd0b8581cd7f4385a80a9c1c4c6418d0