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Effect of annealing on the semicrystalline structure of normal and waxy corn starches
(Elsevier B.V., 2012-10-01)
The influence of amylose and amylopectin on structural reorganization occurred during annealing was studied for normal and waxy corn starches. Annealing caused an increase in crystallinity in the waxy corn starch, whereas ...
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
(Wiley-v C H Verlag GmbhWeinheimAlemanha, 2009)
Relationship between carbon source, production and pattern action of α-amilase from Rhizopus sp
(1997-12-01)
This paper discusses the inducer effect of corn soluble starch and the individual components (amylose and amylopectin) from corn and potatoes starch for α-amylase production by a strain of Rhizopus sp. The following ...
Relationship between carbon source, production and pattern action of alpha-amilase from Rhizopus sp
(Soc Brasileira Microbiologia, 1997-04-01)
This paper discusses the inducer effect of corn soluble starch and the individual components (amylose and amylopectin) from corn and potatoes starch for alpha-amylase production by a strain of Rhizopus sp. The following ...
Physicochemical Properties, Modifications And Applications Of Starches From Different Botanical Sources
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)
Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis
(Springer HeidelbergHeidelbergAlemanha, 2010)
Oxidation of fermented cassava starch using hydrogen peroxide
(Elsevier Sci LtdOxfordInglaterra, 2011)
Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite
(Elsevier Sci LtdOxfordInglaterra, 2011)
Effects of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol
(Brazilian Soc Chemical EngSao PauloBrasil, 2005)
Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
(2017-09-01)
Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the ...