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Influence of green tea and basil extracts on cassava starch based films as assessed by thermal degradation, crystalline structure, and mechanical properties
(Wiley VCH Verlag, 2019-12-17)
Natural extracts are investigated as plasticizers of starch?glycerol biobased films for food coating applications. For this purpose, films with cassava starch, glycerol, and distilled water with and without green tea or ...
Physicochemical Changes in Frozen Products: Glass transition and rheological behavior in frozen starch sucrose hydrocolloids systems
(Crc Press-taylor & Francis Group, 2006)
Food systems based on gelatinized starch undergo syneresis and texture changes related to amylose and amylopectin retrogradation; these recrystallization processes can affect the acceptability of food products. Many ...
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
(Springer, 2020-06)
The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-coolingtreatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation ...
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Universidad Autónoma Metropolitana. Unidad Lerma, 2016)
Sustainable panels based on starch bioadhesives: An insight into structural and tribological performance
(Elsevier Science, 2020-04)
This work was focused on evaluating the effects of polycarboxylic acid addition and retrogradation phenomenon on tribological performance, thermal, and mechanical properties of both, bioadhesives and sustainable panels. ...
Biodegradable and non-retrogradable eco-films based on starch-glycerol with citric acid as crosslinking agent
(Elsevier, 2016-03)
Biodegradable and non-retrogradable starch-glycerol based films were obtained using citric acid (CA) as crosslinking agent at 75 °C. This material allowed decreasing water vapor permeability (WVP) more than 35%, remained ...
Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
(Springer, 2018-11)
The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were ...
Biodegradable and non-retrogradable eco-films based onstarch?glycerol with citric acid as crosslinking agent
(Elsevier, 2016-01)
Biodegradable and non-retrogradable starch-glycerol based films were obtained using citric acid (CA) as crosslinking agent at 75 °C. This material allowed decreasing water vapor permeability (WVP) more than 35%, remained ...
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems
(John Wiley & Sons Ltd, 2000-11)
Model food systems based on starch (100g kg-1), sucrose (150g kg-1) and water (750g kg-1)with and without the addition of a low proportion of hydrocolloid (xanthan gum, guar gum or sodium alginate) were gelatinised, frozen ...
Composition and food properties of Pachyrhizus ahipa roots and starch
(Wiley Blackwell Publishing, Inc, 2010-02)
The aims of this work were to evaluate productivity and postharvest handling conditions for ahipa roots; to establish a starch extraction procedure and to characterise the morphological, physicochemical and pasting properties ...