Wet-milling of wheat flour: industrial processes and small-scale test methods Abdulvahit Sayaslan, in LWT - Food Science and Technology, 2004 Wheat starch is used to produce modified starch, such as acid-thinned, bleached, oxidized, cross-linked, substituted, cross-linked/substituted, and other...
This describes a procedure for preparing food products based on starches and starch-flours mixed together with proteins from egg whites. The process involves adding the egg white to a prepared mixture of starches and starch-flours, at a lower temperature than that at which the proteins are ...
The Dk samples also showed high gelatinization temperature, indicating they were good raw materials for producing glass noodle. This study proved that Dk buckwheat had unique starch physicochemical properties, and could be used as new food materials in the future....
- 《Journal of Food Science》 被引量: 200发表: 1981年 13C-starch breath test - Comparative clinical evaluation of an indirect pancreatic function test The clinical relevance of the 13C-starch breath test was evaluated in comparison to the secretin-caerulein test as the "gold standard" of ...
-test. D OPLS-DA analysis of colonic substrate metabolism. E Heatmap of 15 differential metabolites in colonic digesta (VIP > 1, 0.05 < P < 0.1; both negative and positive modes). The upregulated metabolites are shown in red, whereas the downregulated metabolites are presented ...
Sweet potato starch is in high demand globally for food and industry. However, starch content is negatively correlated with fresh yield. It is urgent to uncover the genetic basis and molecular mechanisms underlying the starch yield of sweet potato. Here we systematically explore source-sink synergy...
Starch has various applications, it has been used as thickening, gelling, stabilizing in a wide variety of foods and non-food products3,4. Starch is also used for drug and bioactive delivery systems3,5,6. The native form has however many limitations such as poor solubility, retro-gradation,...
Amaranth starches (native and modified) have been vastly employed in both food and non-food industries as stabilizing and solidifying medium or agent in low-fat mayonnaise, for trapping flavoring compound, as an excellent substrate for the production of cyclodextrin, as a fat replacer, in the ...
Starch and PVA have widely used polymers in packaging food. 1. Introduction The main duty of food packaging is to preserve the food quality, freshness, and nutritional value by providing safe transportation and storage of packaged products in a globalized long-distance distribution chain. ...
Brown et al.—“The use of high amylose maize starch in the preparation of nutritional foods”, Food Australia, 2000, 52(1-2), pp. 22-26. FoodStarch.com—“Resistant Starches—Natural Hi-maize, The Vital Fiber”, http://www.foodstarch.com/about/abo—resistant.asp, downloaded Nov. 2...