Now showing items 1-10 of 210
STARCH OF DIVERSE MEXICAN RICE CULTIVARS: PHYSICOCHEMICAL, STRUCTURAL, AND NUTRITIONAL FEATURES.
Structure-function relationship of rice starch is scarce in the literature. Starch was isolated from diverse Mexican rice varieties and their swelling power (SP), soluble solids (ss), thermal and pasting properties, XRD ...
Physicochemical Properties, Modifications And Applications Of Starches From Different Botanical Sources
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Rice Quality Deterioration due to Chalky-ring Formation Caused by Simultaneous Starch Biosynthesis Reduction with Osmotic Adjustment under Foehn-induced Dry Wind
(Public Library Of Science, 2014-01)
Foehn-like extreme hot and dry wind conditions (34°C, >2.5 kPa vapor pressure deficit, and 7 m s−1) strongly affect grain quality in rice (Oryza sativa L.). This is a current concern because of the increasing frequency and ...
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
The stability of ascorbic acid microencapsulated in granules of rice starch and in gum arabic
(Taylor & Francis LtdLondonInglaterra, 2000)
EFFECT OF ACID TREATMENT ON THE PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF STARCHES FROM DIFFERENT BOTANICAL SOURCES.
Starch and starch derivatives (maltodextrins) are used as encapsulating materials. Starch for use as encapsulating material could be subjected to mild acid treatment. However, the granule size and organization of starch ...
High-impact wet-milling: Effects of steeping conditions on rice starch attributes
(Wiley VCH Verlag, 2016-11)
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel ...
Starch-apple pomace mixtures: Pasting properties and microstructure
Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting ...
Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
(Elsevier Science, 2016-06)
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; ...