𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch

✍ Scribed by Hyun-Jung Chung; Hyo-Young Jeong; Seung-Taik Lim

Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
160 KB
Volume
54
Category
Article
ISSN
0144-8617

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in rheological properties of hyd
Changes in rheological properties of hydroxypropyl potato starch pastes during freezeβ€”thaw treatments. III. Effect of cooking conditions and concentration of the starch paste
✍ Hak Ryang Kim; Per Muhrbeck; Ann-Charlotte Eliasson πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 664 KB

## Abstract The effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0Β·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen

Effect of modified starch concentration
Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)
✍ M Dolores Álvarez; Wenceslao Canet; Cristina FernΓ‘ndez πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 279 KB πŸ‘ 1 views

## Abstract Effects of modified cornstarch concentration, freezing rate and thawing mode on quality properties of mashed potatoes were examined. The product was tested by oscillatory rheometry, instrumental texture profile analysis (ITPA) and cone penetration, colour, dry matter (DM) and sensory an

Effects of Freezing/Thawing Cycles and C
Effects of Freezing/Thawing Cycles and Cellulose Nanowhiskers on Structure and Properties of Biocompatible Starch/PVA Sponges
✍ Yixiang Wang; Chunyu Chang; Lina Zhang πŸ“‚ Article πŸ“… 2009 πŸ› John Wiley and Sons 🌐 English βš– 778 KB

## Abstract Strong honeycomb like nanocomposite sponges were fabricated from starch and PVA by using repeated cycles of freezing and thawing and reinforcing with cellulose whiskers. Their structure and properties were investigated with WAXD, FT‐IR, SEM, DMTA, rheological measurements, and LSCM. The

Effect of raw and heat-moisture-treated
Effect of raw and heat-moisture-treated high-amylose corn starches on the process of digestion in the rat digestive tract
✍ Ito, Tsuyoshi; Saito, Kenji; Sugawara, Masayoshi; Mochida, Kazumi; Nakakuki, Ter πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 81 KB πŸ‘ 2 views

High-amylose corn starch (HAS) is widely known as a resistant starch foodstuff. We developed heatΒ±moisture-treated high-amylose corn starch (HMT-HAS) that was more resistant to enzymatic hydrolysis. Resistant starch contents of HAS and HMT-HAS using the enzymaticΒ± gravimetric method were found to be