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MODIFICATION AND CHEMICAL CHARACTERIZATION OF BARLEY STARCH.
(2013-02-22)
Acetylation is a chemical modification for estherification, in which hydroxyl groups are replaced with acetyl groups that offers him major stability, changing the physicochemical and functional properties of the starches. ...
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems
(John Wiley & Sons Ltd, 2000-11)
Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen ...
Oxidação do amido de milho com hipoclorito de sódio e peróxido de hidrogênio
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-26)
Starch is composed primarily of a mixture of two polysaccharides, amylose and amylopectin. The proportions of amylose and amylopectin influence the degree of gelatinization and viscosity of the starch. Native starches are ...
Composition and food properties of Pachyrhizus ahipa roots and starch
(Wiley Blackwell Publishing, Inc, 2010-02)
The aims of this work were to evaluate productivity and postharvest handling conditions for ahipa roots; to establish a starch extraction procedure and to characterise the morphological, physicochemical and pasting properties ...
PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES OF DOUBLE-MODIFIED BANANA (MUSA PARADISIACA L.) STARCHES
(2013-02-19)
Banana starch was chemically modified using single (esterification or cross-linking) and dual modification (esterification-cross-linking and cross-linking-esterification), with the objective to increase the slowly digestible ...
EFFECT OF VARIOUS IONS ON THE KINETICS OF RETROGRADATION OF CONCENTRATED WHEAT-STARCH GELS
(Vch Publishers IncDeerfield Beach, 1979)
EFFECT OF AMYLOPECTIN EXTERNAL CHAIN-LENGTH ON THE KINETICS OF RETROGRADATION OF CONCENTRATED WHEAT-STARCH GELS
(Acad Brasileira De CienciasRio De JaneiroBrasil, 1979)
Gelatinization and retrogradation phenomena in Starch/Glycerol/Water/Montmorillonite composites
(UniandesMaestría en Ingeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química, 2015)
In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch
(Editorial Emerald, 2016-03)
The objective of this work was to analyze the influence of epichlorohydrin concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch from ...
Encapsulation of avocado oil in amylose solution from cassava starch
(2018-05-01)
Encapsulation of avocado oil was carried out mixing it with amylose extracted from cassava starch. Then, the oleogel formed was retrograded at 8 and −18 °C for 24 hr and later dried by freeze-drying or vacuum at 3.3 kPa ...