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Mostrando ítems 11-20 de 1809
Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems
(Elsevier, 2016-04)
Starches from diverse sources have different thermal properties and, thus, show different gelatinization degrees under a specific extrusion condition, which affects the quality of the extrudates. To find the appropriate ...
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 ...
Influence of low and high levels of grain defects on maize wet milling
(Elsevier Sci LtdOxfordInglaterra, 2002)
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. ...
Freeze-thaw stability of gels prepared from starches of non-conventional sources
(Wiley-blackwellMaldenEUA, 2007)
Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
(Wiley, 2012-09)
The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying ...
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
(2018-01-01)
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...
Study and application of photo-modified cassava starch with lactic acid and UV-C irradiation
(2021-03-01)
Sour cassava starch (SCS) is naturally modified through the joint action of anaerobic fermentation and sun-drying, but there appears be an immense variety in the quality of commercial SCS. The present study aimed to produce ...