Buscar
Mostrando ítems 11-20 de 338
Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage
(ELSEVIER SCI LTDOXFORD, 2012)
The high water content in maca (Lepidium meyenii W.) roots combined with the damage produced during or after harvest makes them vulnerable to attack by enzymes and microorganisms. Although starch degradation has been ...
Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid
(Amer Assoc Cereal Chemists, 2002-01-01)
Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the ...
Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid
(Amer Assoc Cereal Chemists, 2002-01-01)
Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the ...
High-Amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach
(Springer, 2018-12)
Resistant starches (RS) are important functional fibers with high potential for the development of healthy foods. The technological, nutritional, and commercial possibilities of introducing type 2 RS in white breads were ...
Effect of different sources of dietary starch on meat quality, oxidative status and glycogen and lactate kinetic in chicken pectoralis muscle
(Science and Education Publishing, 2016)
We studied the effects of different dietary starch sources fed to poultry on the quality attributes and oxidative damage in fresh and aged chicken pectoralis muscle. In a corn-soya diet, 300 g.kg-1 of the starch from ground ...
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Wiley Blackwell Publishing, Inc, 2016-08)
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. ...
Influence of low and high levels of grain defects on maize wet milling
(Elsevier Sci LtdOxfordInglaterra, 2002)
High-impact wet-milling: Effects of steeping conditions on rice starch attributes
(Wiley VCH Verlag, 2016-11)
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel ...