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Starch content
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Biodegradable “green” and safe substitutes to minimize environmental and health risks are drawing extensive attention for research interest. This research aims to create a water-soluble cationic starch-grafted biodegradable polymer that can be used as a flocculant. As polymers are strong molecules that carry charges, they are effective flocculants. Saturated polymer chains do not change the pH value on adding to wastewater.
8p
dianmotminh02
03-05-2024
3
1
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In this study, achira (Canna edulis) starch was oxidized by sodium hypochlorite and the effects of different concentration of oxidation agent (1, 2, 3 and 5%) on the physicochemical properties, morphological properties and crystallinity of achira starch (AS) was investigated. The carbonyl and carboxyl content, starch colour parameters, swelling capacity, solubility, IR spectra, SEM and XRD of native and oxidized achira starch (OAS) were evaluated.
7p
dianmotminh02
03-05-2024
1
1
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Part 1 of ebook "Essentials of food science" provides readers with contents including: introduction to food components; evaluation of food quality; carbohydrates in food - an introduction; starches in food; pectines and gums; vegetables and fruits; proteins in food - an introduction; meat, poultry, fish, and dried beans; eggs and egg products;...
273p
dangsovu
20-10-2023
4
3
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With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. This study investigated the effects of potato variety and product form on the total phenolic content, in-vitro digestibility and predicted glycaemic index of chips and crisps.
9p
viisac
23-09-2023
2
1
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Part 1 of ebook "How to cook better" provides readers with contents including: essentials; timing and preparation; equipment; health and safety; health and nutrition; taste and smell; ingredients and techniques; starch; fruit and veg; fish; poultry and game birds;...
115p
lytamnguyet
04-08-2023
4
3
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Continued part 1, part 2 of ebook "Essentials of professional cooking" provides readers with contents including: understanding poultry and game birds; cooking poultry and game birds; understanding fish and shellfish; cooking fish and shellfish; understanding vegetables; cooking vegetables; potatoes and other starches; salads and salad dressings; sandwiches and hors d'oeuvres; breakfast preparation, dairy products, and coffee and tea;...
328p
lytamnguyet
04-08-2023
10
5
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The natural variation of starch phosphate content in potatoes has been previously reported. It is known that, in contrast to raw starch, commercially phosphorylated starch is more stable at high temperatures and shear rates and has higher water capacity.
9p
vihagrid
30-01-2023
6
3
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Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for evaluating rice ECQs.
13p
vihagrid
30-01-2023
7
3
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Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly(-caprolactone) (PCL) were prepared in a co-rotating twin screw extruder. The UTPS and PCL content varied in a range of 25 wt%.
8p
vihermione
06-01-2023
6
3
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d to obtain components for nanocomposite films, namely, starch and starch nanocrystals (SNC) from seed kernels, and cellulose nanocrystals (CNC) from seed shells. Lignin was also recovered from shells. Starch-based films were prepared with different contents and combinations of SNC and CNC.
8p
vihermione
06-01-2023
10
2
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Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature.
15p
viginny
30-12-2022
13
2
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This research aimed to investigate the effect of starch gelatinization and swelling degree on the lubrication properties of starch aqueous suspensions. Three types of maize starch with different amylose content of 70% (HAS), 25% (NS), and
12p
viginny
30-12-2022
9
2
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Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch.
9p
viginny
30-12-2022
8
2
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This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index.
8p
viginny
30-12-2022
14
2
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This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage. The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness.
15p
eclipsewinn
16-11-2022
34
4
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The hydrolysis of germ rice by the use of α-amylase and glucoamylase enzymes will help increase the reducing sugar content, reduce viscosity, and improve the yield of milk solution compared to the traditional extraction method.
13p
viporsche
03-11-2022
21
5
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Continued part 1, part 2 of ebook "Professional cooking" provide readers with content about: understanding vegetables; cooking vegetables; potatoes; legumes, grains, pasta, and other starches; cooking for vegetarian diets; salads and salad dressings; sandwiches; breakfast preparation; sausages and cured foods;... Please refer to part 2 of the ebook for details!
553p
tieuvulinhhoa
22-09-2022
19
7
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The study "Starch recovery from turmeric powder (Curcuma longa) after ethanol curcumin extraction in comparison to the conventional method" aimed to recover starch from the waste generated from the curcumin extraction by using ethanol.
10p
tieuvulinhhoa
22-09-2022
7
2
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PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.
7p
mudbound
10-12-2021
9
1
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The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP and MC) did not significantly influence (p > 0.05) the color and the content of total polyphenols.
5p
mudbound
10-12-2021
9
1
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