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Mario Kovac, Boris Ravnjak, Drago ?ubaric, Tomislav Vinkovic, Jurislav Babic, Ðurdica Ackar, Ante Loncaric, Antonija ?aric, Vesna Ocelic Bulatovic and Antun Jozinovic
Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the r...
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Gabriel Ramírez-Balboa, Rosendo Balois-Morales, Juan Esteban Bello-Lara, Pedro Ulises Bautista-Rosales, Andrés Eloy León-Fernández, Graciela Guadalupe López-Guzmán, Yolotzin Apatzingan Palomino-Hermosillo, Yilmar Arisai López-Flores (Author)
Pág. e49052
Starch is one of the most used polysaccharides in the food industry because is an excellent raw material to modify the texture and consistency of food. Also, is the main source for energy storage in horticultural products. The starch from soursop fruits ...
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Jialin Ge, Xubin Zhang, Huanhe Wei and Qigen Dai
A decreased nitrogen (N) rate with increased planting density (DNID) is recommended as a feasible method to maintain rice grain yield and N-utilization efficiency. However, it is still unclear whether DNID could improve grain quality, particularly the ed...
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Alejandro Aparicio-Saguilán, Lucio Abel Vázquez-León, Ana Sofía Martínez-Cigarroa, Violeta Carpintero-Tepole, Gerardo Fernández Barbero, Andrés Antonio Acosta-Osorio and Delia Esther Páramo-Calderón
Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heter...
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Iuliana Banu and Iuliana Aprodu
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of fl...
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Wilma Aparecida Spinosa, Vitório dos Santos Júnior, Diego Galvan, Jhonatan Luiz Fiorio, Raul Jorge Herman Castro Gomez
Pág. 13 - 22
In a hydrothermal process for the gelatinization of the rice starch, it was studied the rate of hydration, temperature and time. An incomplete 33 factorial design was used to evaluate the effects of temperature, enzyme/substrate relation and liquefaction...
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Biano Alves de Melo Neto, Ada Azevedo Barbosa, Cristina Xavier dos Santos Leite, Paulo Fernado de Almeida, Renata Cristina Ferreira Bonomo, Karen Valverde Pontes
Pág. 105 - 110
This study aimed to establish the chemical composition and functional properties of the starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.). The chemical characterization was evaluated from the determination of starch, amylose, amylopectin...
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Yi Meng, Ping Liao, Yuqiong Chen, Wenan Weng, Le Chen, Fangfu Xu, Qun Hu, Zhipeng Xing, Haiyan Wei, Hui Gao and Hongcheng Zhang
Exogenous application of methyl jasmonate (MeJA) improves rice drought tolerance, but its effects on rice yield and quality under drought stress during the reproductive phase remain unclear. A pot experiment was conducted to measure rice yield, grain qua...
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Iuliana Banu, Livia Patra?cu, Ina Vasilean, Loredana Dumitra?cu and Iuliana Aprodu
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeas...
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