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Effects of acetylation and acetylation-hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.)
(Springer, 2015-01-01)
Carioca bean is an important product of Brazil and its major components are protein and starch. In its native form, starch has some technological constraints and modifications can improve its properties. Acetylation ...
STARCH CHARACTERISTICS OF BEAN (PHASEOLUS VULGARIS L.) GROWN IN DIFFERENT LOCALITIES
(2013-02-19)
Bean variety and environmental conditions (locality) might have an effect on functional properties of the starch. The digestibility and physicochemical characteristics of starch isolated from Black 8025 and Pinto Durango ...
EFFECT OF ACETYLATION, OXIDATION AND ANNEALING ON PHYSICOCHEMICAL PROPERTIES OF BEAN STARCH.
(2013-02-22)
Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) ...
EFFECT OF THE ADDITION OF COMMON BEAN (PHASEOLUS VULGARIS L.) FLOUR ON THE IN VITRODIGESTIBILITY OF STARCH AND UNDIGESTIBLE CARBOHYDRATES IN SPAGHETTI.
(2013-02-26)
Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using ...
CHEMICAL COMPOSITION, STARCH DIGESTIBILITY AND ANTIOXIDANT CAPACITY OF TORTILLA MADE WITH A BLEND OF QUALITY PROTEIN MAIZE AND BLACK BEAN.
(2013-02-22)
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan ...
Effect of cooking on non-starch polysaccharides of hard-to-cook beans
(ELSEVIER SCI LTD, 2009)
Experiments carried out to study changes induced by hard-to-cook (HTC) phenomenon in the non-starch polysaccharides of beans stored at 30 degrees C and 75% RH for 8 months showed that the development of HTC did not affect ...
Starches from non-conventional sources to improve the technological characteristics of pound cake
(Univ Federal Santa MariaSanta MariaBrasil, 2013)
The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
(Archivos Latinoamericanos NutricionCaracasIrã, 2001)