Now showing items 1-4 of 4
Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches
(Starch/Staerke, 2013-03-01) [Artigo]
Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content ...
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment
(Starch-starke, 2014-07-01) [Artigo]
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heated at 90 degrees C for 8 h. Structural and physicochemical characteristics of the treated starches were evaluated and compared. ...
Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration
(Food Hydrocolloids, 2014-10-01) [Artigo]
Beyond their nutritional importance, starches present a relevant technological role in processed foods. The gelatinization process that occurs during heating of starch suspensions is generally followed by considerable ...
Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents
(Starch-starke, 2015-01-01) [Artigo]
The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS) on gelatinization behavior of normal maize starch (NMS), waxy maize starch (WMS), and high amylose maize starch (HAMS) was evaluated. ...