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Mostrando ítems 21-30 de 1950
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
(Wiley Blackwell Publishing, Inc, 2019-08)
Cajanus Cajans and Dolichos lab-lab legume starches from Argentine cultivars were investigated under a technological and nutritional point of view. Their physico-chemical, structural, thermal and the rheological properties ...
Influence of nitrogen fertilization on the characteristics of potato starch
(2018-03-01)
This study evaluated the effect of nitrogen fertilization rates on the characteristics of potato starch. The experimental design was randomized block with four replications. The treatments were composed of four rates of N ...
Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars
(WILEY-BLACKWELL, 2011)
BACKGROUND: Fruit softening is generally attributed to cell wall degradation in the majority of fruits. However, unripe bananas contain a large amount of starch, and different banana cultivars vary in the amount of starch ...
Effects of starch gelatinization and oxidation on the rheological behavior of chitosan/starch blends
(WILEY-BLACKWELL, 2011)
Chitosan/starchblends represent an interesting alternative for the preparation of biocompatible drug delivery systems, packing materials and edible films. This paper reports on the effects of starch gelatinization and ...
Enhanced bulk and superficial hydrophobicities of starch-based bionanocomposites by addition of clay
(2013-10-01)
In this work, thermoplastic starch (TPS)-clay bionanocomposites were obtained by an innovative methodology using a combination of methodologies commonly used in the composites and nanocomposites preparations. The main ...
Enhanced bulk and superficial hydrophobicities of starch-based bionanocomposites by addition of clay
(2013-10-01)
In this work, thermoplastic starch (TPS)-clay bionanocomposites were obtained by an innovative methodology using a combination of methodologies commonly used in the composites and nanocomposites preparations. The main ...
Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)
(WILEY-V C H VERLAG GMBHWEINHEIM, 2012)
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high starch content. In this research, the flour and starch of such unripe fruit were isolated and their chemical, physicochemical, ...
Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
(Elsevier Science, 2019-08-15)
The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding ...
Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry
(Instituto Tecnológico de Costa Rica, 2016)