Zobrazeno 1 - 10
of 5 529
pro vyhledávání: '"maize starch"'
Autor:
M. R. Firsova, B. R. Shomakhov, R. S. Kushkhova, Z. T. Khashirova, R. A. Kudaev, A. Kh. Gyaurgiev, S. P. Appaev, A. M. Kagermazov, A. V. Khachidogov, A. I. Buzurtanov, K. Sh. Badurgova, M. A. Bazgiev, V. G. Goldshtein, V. I. Khoreva, E. B. Khatefov
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 185, Iss 3, Pp 166-179 (2024)
Background. Increasing the production of native and modified starch from maize requires raw materials with high starch content in grain. Materials and methods. An experimental panel of 780 simple high-starch maize hybrids produced with CMS-S and CMS-
Externí odkaz:
https://doaj.org/article/052e95ee13204771badf6db73fde3c57
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
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 8, Iss , Pp 100580- (2024)
In the present study, co-processed excipients from chitosan, and maize starch were prepared by co-dispersion, and co-granulation methods in 1:1 ratio. The resultant products were then characterized physically by their micrometric properties and hygro
Externí odkaz:
https://doaj.org/article/937a531b664342539cfb9286a38205b0
Publikováno v:
Shipin Kexue, Vol 45, Iss 5, Pp 174-183 (2024)
In order to explore an effective method to improve the adsorption property of maize starch granules, ultrasonic pretreatment at different temperatures (0, 25, 45, and 65 ℃) below the gelatinization temperature combined with α-amylase was used to m
Externí odkaz:
https://doaj.org/article/084cf19e258b4cea8d03ee9c4e4115cd
Autor:
WANG Ran
Publikováno v:
Shipin Kexue, Vol 45, Iss 6, Pp 41-47 (2024)
Maize starch with different amylose contents and tea polyphenols (TP) were co-heated to prepare maize starch-TP hydrogels, and the hydrogels were used to stabilize food-grade emulsion gels. The effects of amylose contents on the microstructure, rheol
Externí odkaz:
https://doaj.org/article/34db6d68d83e458398982de73845c01c
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 1, Pp 66-76 (2024)
The effects of different planting densities on the particle size distribution and pasting properties of starch granules in maize grains along the Huaihe River were analyzed. Taking 13 maize hybrids such as Yudan 132 and Jingke 968 as materials, three
Externí odkaz:
https://doaj.org/article/b54dee47566b4e619d0639007f031b82
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The maize starch (MS)-stearic acid (SA) and MS-SA-whey protein (WP) complexes were prepared using the high-pressure homogenization (HPH). Results from X-ray diffraction (XRD) showed that MS-SA complexes presented an increase in the long-range molecul
Externí odkaz:
https://doaj.org/article/d8e5bc18ad30497784080c09a9536d28
Publikováno v:
Shipin Kexue, Vol 44, Iss 23, Pp 77-85 (2023)
This study was carried out in order to explore the effect of ultrasonic treatment at different temperatures (0, 20, 40 and 60 ℃) on the ability of maize starch to form a complex with lipid. Scanning electron microscopy (SEM), confocal laser scannin
Externí odkaz:
https://doaj.org/article/726f971911dd4ebc984f947e6832d23a
Autor:
V. G. Goldshtein, A. I. Suprunov, P. M. Bogdan, V. V. Sherstobitov, V. I. Khoreva, L. P. Nosovskaya, L. V. Adikaeva, E. B. Khatefov
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 184, Iss 3, Pp 51-60 (2023)
Background. The technology of deep grain processing is based on the use of operations that ensure separation of raw materials into various components and sequential processing of these components into products of high consumer value. The annual volum
Externí odkaz:
https://doaj.org/article/ce999981a6c94ec98354c0aa5f7f0cae
Publikováno v:
Revista Principia, Vol 60, Iss 3, Pp 855-873 (2023)
In this study, a better knowledge of the influence of cross-linking mechanism on the mechanical properties of starch films is presented. Thus, waxy starch and cassava starch films, cross-linked with trisodium trimetaphosphate (STMP), were produced an
Externí odkaz:
https://doaj.org/article/f277c7bcd4df44febef016f152589b44