Zobrazeno 1 - 9
of 9
pro vyhledávání: '"modified starch functional properties."'
Publikováno v:
Vitae, Vol 15, Iss 1, Pp 51-60 (2008)
El almidón de ñame constituye una excelente materia prima para modificar la textura y consistencia de los alimentos. Su funcionalidad depende del peso molecular promedio de la amilosa y la amilopectina, así como de la organización molecular de es
Externí odkaz:
https://doaj.org/article/5b917c194633435494fd017774809010
Autor:
Everaldo MONTES M., Jairo SALCEDO M., José E. ZAPATA M., Jesús CARMONA C., Sergio PATERNINA U.
Publikováno v:
Vitae, Vol 15, Iss 1 (2009)
The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these g
Externí odkaz:
https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f
Publikováno v:
African Journal of Biotechnology
African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101
African Journal of Biotechnology; Vol 4, No 1 (2005): ; 94-101
African Journal of Biotechnology 1 (4), 94-101. (2005)
HAL
African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101
African Journal of Biotechnology; Vol 4, No 1 (2005): ; 94-101
African Journal of Biotechnology 1 (4), 94-101. (2005)
HAL
To evaluate their aptitude to be used as functional ingredients, twenty one varieties of yam starches of Côte d'Ivoire were submitted to different technological stress such as high temperature treatment, long term freezing and refrigeration, high sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::38180033c34cd64d93a0b37b80c6dd29
https://hal.inrae.fr/hal-02674951
https://hal.inrae.fr/hal-02674951
Autor:
Montes M, Everaldo, Salcedo M, Jairo, Zapata M, José E, Carmona C, Jesús, Paternina U, Sergio
Publikováno v:
Vitae, Volume: 15, Issue: 1, Pages: 51-60, Published: JAN 2008
El almidón de ñame constituye una excelente materia prima para modificar la textura y consistencia de los alimentos. Su funcionalidad depende del peso molecular promedio de la amilosa y la amilopectina, así como de la organización molecular de es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______618::d023c489a7f3ea785bd0eb58e9a66aab
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042008000100007&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042008000100007&lng=en&tlng=en
Akademický článek
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Autor:
Wang, Ya-Jie, Lu, Xiao-Hua, Zhen, Xing-Hou, Yang, Hui, Che, Yan-Nian, Hou, Jing-Yi, Geng, Meng-Ting, Liu, Jiao, Hu, Xin-Wen, Li, Rui-Mei, Guo, Jian-Chun, Yao, Yuan
Publikováno v:
Genes; Sep2022, Vol. 13 Issue 9, p1650-1650, 16p
Publikováno v:
Food Research. 4:1265-1271
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capaci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa288e194cd0edd2526f0534f1319bd8
https://doi.org/10.26656/fr.2017.4(4).075
https://doi.org/10.26656/fr.2017.4(4).075
The primary objective of this publication is to provide an in-depth exploration and examination of the diverse green processing strategies that are currently available. To achieve this, the book has been organized into distinct segments that cover fi