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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 ...
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Recent advances in thermoplastic starch biodegradable nanocomposites
(Springer, 2020)
The use of polymers capable of being degraded by the action of microorganisms and/or enzymes without causing harmful effects is a strategy in the management of waste and environmental care. Agro-polymers have begun to play ...