Buscar
Mostrando ítems 1-10 de 13
Thermodynamic properties of aqueous solutions of maltodextrins from laser-light scattering, calorimetry and isopiestic investigations
(Elsevier Sci LtdOxfordInglaterra, 2005)
Structural and functional characteristics of selected soft wheat starches
(Amer Assoc Cereal Chemists, 2002-03-01)
Starches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain-length distributions of amylopectins were determined ...
Synthesis and characterization of phosphorylcholine-substituted chitosans soluble in physiological pH conditions
(Amer Chemical Soc, 2006-11-13)
A polymer analogous synthesis involving the reductive amination of phosphorylcholine (PC)-glyceraldehyde with primary amines of deacetylated chitosan (M-w approximate to 57000 g mol(-1)) was used to prepare phosphorylcho ...
Structural and functional characteristics of selected soft wheat starches
(Amer Assoc Cereal Chemists, 2002-03-01)
Starches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain-length distributions of amylopectins were determined ...
Co- and terpolymerization of ethylene, propylene, and higher α-olefins with high propylene contents using metallocene catalysts
(John Wiley & Sons Inc, 2001-04)
The copolymerization of propylene/ethylene and terpolymerization of propylene/ethylene/α‐olefins using long‐chain α‐olefins such as 1‐octene and 1‐decene have been carried out using EtInd2ZrCl2//methylaluminoxane. High ...
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
(ElsevierBR, 2020-05-18)
ABSTRACT
Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance ...
Structural and functional characteristics of selected soft wheat starches
(Amer Assoc Cereal Chemists, 2014)
Optimización del proceso térmico-alcalino en función de las transformaciones inducidas en los lípidos del maíz evaluadas con técnicas ópticas y fisicoquímicas
(16/05/2014)
RESUMEN: La susceptibilidad a las reacciones de oxidación de los ácidos grasos (AG) del maíz durante el proceso térmico-alcalino (nixtamalización) está en función del grado de insaturación de los AG. En la oxidación se ...