Native starches are modified to overcome the shortcoming, including retrogradation,
syneresis, and low water-holding potential, which limit their industrial applications. The …

Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

Modification of starch is carried out to enhance the positive attributes and eliminate the
shortcomings of the native starches. Modification of starch is an ever evolving industry with …

Cold plasma is an emerging novel non-thermal technology in the sector of food processing.
In the present review we will discuss the recent scientific reports on properties of cold …

Gelatin is regarded as a special and unique hydrocolloid, serving multiple functions with a
wide range of applications. The main sources of gelatin include pigskin, cattle bones and …

When starch is heated in water, it absorbs water and swells. is is the process of
gelatinization, a process that causes a tremendouschange in the rheological properties of …

The effects of gelatin concentration, pH and addition of milk proteins on the physical and
microstructural properties of type B gelatin gels were studied by small deformation rheology …

Enzyme technology has many potential applications in the baking industry because
carbohydrate-active enzymes specifically react with carbohydrate components, such as …

Starch is an agricultural raw material used in many food and industrial products. It is present
in granules that vary in shape in the form of amylose and amylopectin. Starch-degrading …

Thermus spp is one of the most wide spread genuses of thermophilic bacteria, with isolates
found in natural as well as in man-made thermal environments. The high growth rates, cell …