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Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections
(Springer, 2012-09-01)
Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning ...
Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
(Elsevier, 2015-07)
Films made from starches are colorless, tasteless, non-toxic, biodegradable, and economical, besides having a low permeability to oxygen. Moreover, the cross-linking modification (phosphatation) could improve its physicochemical ...
Preparation and characterization of modified starches obtained in acetic anhydride/tartaric acid medium
(Wiley VCH Verlag, 2020-03)
In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation ...
Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections
(Springer, 2012-09-01)
Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning ...
Aplicação de amido modificado no processo de clarificação de cerveja artesanal
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2015-12-21)
The flavor of beer is determined by the feedstock, the type of process and the yeast used, in addition to the compounds produced during fermentation and maturation, that ecxercises greater impact. The production of modified ...
Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C
(Editora Unesp, 2008-01-01)
Os amidos nativos são estruturalmente fracos e pouco resistentes para aplicações tecnológicas na indústria alimentícia. O processamento é necessário para conferir aos amidos maior aplicabilidade. Os amidos nativos podem ...
Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C
(Editora Unesp, 2008-01-01)
Os amidos nativos são estruturalmente fracos e pouco resistentes para aplicações tecnológicas na indústria alimentícia. O processamento é necessário para conferir aos amidos maior aplicabilidade. Os amidos nativos podem ...
Amido de milho modificado com ácido lático: avaliação das propriedades físico-químicas
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-04-24)
This study aimed to develop a new technique of esterification of corn starch with lactic acid, an acid commonly found in nature, and analyze their functional properties. For esterification of starch was used lactic acid ...