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Now showing items 11-20 of 686
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 ...
Review of sour cassava starch production in rural Colombian areas
(1996-12-01)
Sour cassava starch is traditionally produced in Latin America for preparation of cheesebreads such as 'pan de yuca' and 'pandebono' in Colombia, and 'pao de queijo' in Brazil. The processing involved is described and ...
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
(Association of Food Scientists and Technologists of India, 2016-10)
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged ...
Mango starch degradation. I. A microscopic view of the granule during ripening
(AMER CHEMICAL SOC, 2008)
The starch content of unripe mango Keitt is around 7% (FW), and it is converted to soluble sugars during the ripening of the detached fruit. Despite the importance of starch-to-soluble sugar metabolism for mango quality, ...
Corn starch-based treatment improves rainwater quality
(2015-12-01)
Rainwater harvesting can provide an alternative water source, which may demand little treatment, depending on the end use. Some starches have been used in water treatment as coagulant/ flocculant/filtration aid, and might ...
Starches from non-conventional sources to improve the technological characteristics of pound cake
(Univ Federal Santa MariaSanta MariaBrasil, 2013)
CHEMICAL COMPOSITION, STARCH DIGESTIBILITY AND ANTIOXIDANT CAPACITY OF TORTILLA MADE WITH A BLEND OF QUALITY PROTEIN MAIZE AND BLACK BEAN.
(2013-02-22)
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan ...
Influence of low and high levels of grain defects on maize wet milling
(Elsevier B.V., 2002-12-01)
Yields and starch pasting characteristics obtained from wet milling of maize samples with low and high levels of defect grains were compared to those from sound samples. Defect grain groups ere established taking into ...