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Mostrando ítems 11-20 de 33
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 ...
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides
(2019-02-01)
Starch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive ...
Effects of corn meal, vital wheat gluten, high amylose starch and extrusion parameters on technological properties of wheat-based extruded breading
(Blackwell PublishingOxfordInglaterra, 2006)
Technological properties of pre-gelatinized rice flour obtained by thermoplastic extrusion
(Univ Federal Lavras-uflaLavrasBrasil, 2008)
Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
(1985-01-01)
The starch fraction of Pinhão, the seeds of Pinheiro do Paraná (Araucaria angustifolia, Bert, O. Ktze) was easily extracted and represents 21.87% of total weight. The low content of protein, fat and ash accounts for the ...
Effect of lactic acid and UV irradiation on the cassava and corn starches
(Brazilian Archives of Biology and Technology, 2010-04-01)
Amido de mandioca modificado com ácido lático e radiação ultravioleta antes da secagem artificial têm mostrado boa capacidade de expansão, a exemplo da encontrada para o polvilho azedo. Neste trabalho, os efeitos do ácido ...
Estabilidade de géis de amido de milho normal, ceroso e com alto teor de amilose adicionados de gomas guar e xantana durante os processos de congelamento e descongelamentoFreeze-thaw stability of normal, waxy and high amylose corn starch gels with added guar and xanthan gums
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008)