Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Tae Wha Moon"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1176-1186 (2020)
This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d
Externí odkaz:
https://doaj.org/article/28aec962be1145b68868671edb7aa7a8
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss , Pp 105650- (2021)
In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures
Externí odkaz:
https://doaj.org/article/74cf2868d6574bd797d3d57d72883b4a
Publikováno v:
Journal of Ginseng Research, Vol 42, Iss 3, Pp 320-326 (2018)
Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/
Externí odkaz:
https://doaj.org/article/fac3644d6c4346518e057dec121be079
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Obser
Externí odkaz:
https://doaj.org/article/c490b57426e042428bc4f64ba256dfbc
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1176-1186 (2020)
This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85bec4a4440bb7de40a54a968f1022d5
https://doi.org/10.1080/10942912.2020.1788580
https://doi.org/10.1080/10942912.2020.1788580
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss, Pp 105650-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Highlights • Sonication induced a partial depolymerization of starch molecules. • Sonication treatment induced the appropriate structural changes for retrogradation. • The degree of retrogradation degree was not affected by sonication. • Retr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fae735bea73273c94ab10375b458065b
http://www.sciencedirect.com/science/article/pii/S1350417721001929
http://www.sciencedirect.com/science/article/pii/S1350417721001929
Publikováno v:
Food research international (Ottawa, Ont.). 146
This study aimed to further improve the previously described first-order equation representing in vitro digestion of starch by extensively explaining modified log of slope (LOS) plot method. Hydrolysis curves of various starches were analyzed using o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaac49cbdd737dc8e311b1b9699675b7
https://pubmed.ncbi.nlm.nih.gov/34119249
https://pubmed.ncbi.nlm.nih.gov/34119249
Publikováno v:
Journal of the Science of Food and Agriculture. 98:5901-5907
Resistant starch (RS) has been studied for its ability to serve as a substrate for the microbiota present in the human large intestine and for its beneficial physiological effects. The aim of this study was to screen and select novel strains of lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd484741c3918b5e051f72ce0d366b51
https://doi.org/10.1002/jsfa.9260
https://doi.org/10.1002/jsfa.9260
Publikováno v:
Cereal Chemistry. 95:555-563
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14d3789ae296974e29e5a4c77c98478c
https://doi.org/10.1002/cche.10059
https://doi.org/10.1002/cche.10059
Publikováno v:
Food Chemistry. 242:91-97
Ostwald ripening is a major destabilization mechanism for emulsions containing flavor oils with relatively high water solubilities. Emulsions with different oil phase compositions were prepared that were stabilized by polyoxyethylene alkyl ether-type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac8c6abb645a45869c5f9bb03361cb5a
https://doi.org/10.1016/j.foodchem.2017.09.018
https://doi.org/10.1016/j.foodchem.2017.09.018