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Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
(Wiley-v C H Verlag GmbhWeinheimAlemanha, 2009)
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 ...
Freeze-thaw stability of gels prepared from starches of non-conventional sources
(Wiley-blackwellMaldenEUA, 2007)
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 ...
Starch–Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion
(2018-11-01)
Some properties of native starch limit its applications and thus, modifications to its structure or association with other ingredients is recommended. The objective of this work is to study the effects of extrusion on ...
Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
(John Wiley & Sons Ltd, 2017-11)
BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of ...
Estrutura dos grânulos de amido de milho normal e ceroso
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1997-12-01)
Visando obter informações a respeito da estrutura dos grânulos, amidos de milho normal e ceroso foram isolados e submetidos à ação da a-amilase e amiloglucosidase. Para elucidar a estrutura dos grânulos, os resíduos desta ...