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Mostrando ítems 11-20 de 162
Relationship between carbon source, production and pattern action of alpha-amilase from Rhizopus sp
(Soc Brasileira Microbiologia, 2014)
Caracterização físico-química e estrutural de complexos amido-monoestearato de glicerol em amidos de cereais e a influência da β-ciclodextrina
(Universidade Estadual Paulista (Unesp), 2013-10-11)
Effect of β-cyclodextrin (βCD) in the formation of amylose-lipid and / or amylopectin-lipids complexes using glycerol monostearate (GMS) (1, 2, 3% w/w), and wheat, normal corn, waxy corn and high amylose starches were ...
Oxidation of fermented cassava starch using hydrogen peroxide
(Elsevier Sci LtdOxfordInglaterra, 2011)
Discriminating post-silking environmental effects on starch composition in maize kernels
(Elsevier, 2019-05)
Maize (Zea mays L.) endosperms with high amylose proportion are harder and denser than endosperms with low amylose. Environmental conditions could affect amylose/starch ratio. The purpose of this work was to prove the ...
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 ...
Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein
(2018-06-26)
Microencapsulation of bixin using high-amylose corn starch was carried out by the acidification method. Bixin powders were characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD), FT-IR ...
Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilosePhysicochemical, rheological, morphological, and thermal characterization of normal, waxy, and high amylose corn starches
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009)
Potato cultivars as a source of starch in brazil: Physicochemical characteristics of the starches and their correlations
(2019-11-01)
As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated ...