[HTML][HTML] Physicochemical properties, modifications and applications of starches from different botanical sources
Present trends towards technologies and processes that increase the use of residues make
starchy vegetal biomass an important alternative material in various applications due to …
starchy vegetal biomass an important alternative material in various applications due to …
[HTML][HTML] Impact of heat-moisture treatment and annealing in starches: A review
Heat-moisture treatment (HMT) and annealing (ANN) are physical modifications that change
the physicochemical properties of starch without destroying its granular structure. These …
the physicochemical properties of starch without destroying its granular structure. These …
Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) …
OS Lawal - Food chemistry, 2004 - Elsevier
New cocoyam starch was modified through oxidation (oNCS), acetylation (aNCS) and acid-
thinning (atNCS). Ash content, fat content, crude fibre, protein and amylose contents were …
thinning (atNCS). Ash content, fat content, crude fibre, protein and amylose contents were …
Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins–A review
L Jayakody, R Hoover - Carbohydrate polymers, 2008 - Elsevier
Annealing is a hydrothermal treatment that changes the physicochemical properties of
starches by improving crystalline perfection and by facilitating interactions between starch …
starches by improving crystalline perfection and by facilitating interactions between starch …
[HTML][HTML] Effect of heat-moisture treatment on rice starch of varying amylose content
The effect of heat-moisture treatment (HMT) on the properties of rice starches with high-,
medium-and low-amylose content was investigated. The starches were adjusted to 15 …
medium-and low-amylose content was investigated. The starches were adjusted to 15 …
Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch
KO Adebowale, BI Olu-Owolabi… - Industrial crops and …, 2005 - Elsevier
Starch was isolated from breadfruit (Artocarpus artilis). It was further modified by oxidation,
acetylation, heat–moisture-treatment and annealing. The functional properties of native and …
acetylation, heat–moisture-treatment and annealing. The functional properties of native and …
The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)
The effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR)
on functional and pasting properties, digestibility of starch components of banana flour …
on functional and pasting properties, digestibility of starch components of banana flour …
Hydrothermal treatments of Finger millet (Eleusine coracana) starch
The effect of hydrothermal treatments on the properties of Finger millet starch was
investigated. Finger millet was modified by heat-moisture treatment, HMT at 100° C, 16h; …
investigated. Finger millet was modified by heat-moisture treatment, HMT at 100° C, 16h; …
Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—A review
Several methods are currently employed in the modification of starch obtained from different
botanical sources. Starch in its native form is limited in application due to retrogradation …
botanical sources. Starch in its native form is limited in application due to retrogradation …
Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods
S Zeng, X Wu, S Lin, H Zeng, X Lu, Y Zhang, B Zheng - Food chemistry, 2015 - Elsevier
Lotus seed resistant starch (LRS) is commonly known as resistant starch type 3 (LRS3). The
objective of this study was to investigate the effect of different preparation methods on the …
objective of this study was to investigate the effect of different preparation methods on the …