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Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
(International Journal of Biological Macromolecules, 2017)
Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
(Elsevier Science, 2016-01)
Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response ...
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
(Wiley Vch Verlag, 2015-03)
Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can beappliedto studythermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal ...
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Are modified pumpkin flour/plum flour nanocomposite films biodegradable and compostable?
(Elsevier, 2018-10)
Nanocomposite films made from nonconventional food hydrocolloids: phosphated or methylated flours derived from pumpkin (Cucurbita maxima) with or without “huesito” plum (Spondias purpurea) flour, were obtained by the casting ...
Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
(Elsevier, 2015-10)
Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, ...
Plantain flours as potential raw materials for the development of gluten-free functional foods
(Elsevier, 2018-12)
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material ...