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Relevant bibliographies by topics / Cornstarch

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Journal articles

Academic literature on the topic 'Cornstarch'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Cornstarch"

1

Castillo, Ana, Leticia Callejas, Carlos Alfonso Álvarez-González, Carlos Maldonado, Gerard Cuzon, and Martha Gabriela Gaxiola-Cortés. "Effect of native and modified starches on nutritional and physiological performance of wild juveniles of red grouper (Epinephelus morio)." Ecosistemas y Recursos Agropecuarios 5, no. 15 (2018): 491. http://dx.doi.org/10.19136/era.a5n15.1548.

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The aim of this study was to evaluate carbohydratesutilization by wild red grouper Epinephelus morio.Juveniles were fed during 93 d on a selection of starches: native raw cornstarch (RCS), waxy cornstarch (WCS), raw potato starch (RPS) and gelatinized potato starch (GP) at 20% inclusion level. The best growth was obtained in fish fed cornstarch either native raw of waxy cornstarch (p<0.05). Hepatosomatic index and blood glucose (40 mg dL-1) were similar as well as hematocrit values (50%) (p>0.05), whereas glycogen content increased up to 200 mg g-1with waxy cornstarch. Specific activity

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2

Yu, Cai Feng, Qian Liu, Bao Hua Kong, et al. "Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken." Advanced Materials Research 554-556 (July 2012): 1252–57. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1252.

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Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cor

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3

Maria Oktavia, Lourent, I. Desak Putu Kartika Pratiwi, and Ni Made Indri Hapsari Arihantana. "Pengaruh Perbandingan Tepung Millet (Panicum milliaceum) Dan Maizena Terhadap Karakteristik Cookies." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 4 (2021): 702. http://dx.doi.org/10.24843/itepa.2021.v10.i04.p15.

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   Abstract Cookies are a type of biscuit made from soft dough, high in fat, relatively crunchy when broken and has a solid texture. This research was aimed to find out the ratio effect of millet flour and cornstarch to the characteristic of cookies and to determine the exact ratio between millet flour and cornstarch to produce cookies with the best characteristic. The experimental design used in this research was a Completely Randomized Design with a treatment of ratio between millet flour and cornstasch that consisted of 5 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; a

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4

Zeng, Guang Sheng, Rui Zhen Lin, Cong Meng, and Lei Chen. "Properties of Bamboo Fiber Reinforced Cornstarch-Based Composites." Applied Mechanics and Materials 200 (October 2012): 237–42. http://dx.doi.org/10.4028/www.scientific.net/amm.200.237.

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In this paper the composites made of cornstarch and PVA as matrix, bamboo fiber as reinforcement, glycerol and urea as mixed plasticizer were prepared through the extrusion molding. By physical methods, the effects of cornstarch, bamboo fiber, PVA and mixed plasticizer on the mechanical properties of composites were investigated. SEM was used to observe the influence of different content of mixed plasticizer in cornstarch. The results showed that an increase in mixed plasticizer content from 10% to 40% in cornstarch did improve the mechanical properties of the composites compared without mixed

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5

Hurley, Christine, Denis Richard, Yves Deshaies, and Hélène Jacques. "Soy protein isolate in the presence of cornstarch reduces body fat gain in rats." Canadian Journal of Physiology and Pharmacology 76, no. 10-11 (1998): 1000–1007. http://dx.doi.org/10.1139/y98-119.

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The objective of the present study was to determine the combined effects of dietary protein and carbohydrate sources on total body energy and protein and fat gains as well as on plasma insulin and glucose and tissue lipoprotein lipase activity in male Sprague-Dawley rats fed semipurified diets for 28 days. The diets varied in both protein and carbohydrate sources, namely, casein-cornstarch, casein-sucrose, soy protein isolate (SPI) - cornstarch, SPI-sucrose, cod protein - cornstarch, and cod protein - sucrose. When SPI was combined with cornstarch, lower total body energy and fat gains were ob

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6

STRANTZ, A. A., and E. A. ZOTTOLA. "Bacterial Survival on Lean Beef and Bologna Wrapped With Cornstarch-Containing Polyethylene Film." Journal of Food Protection 55, no. 10 (1992): 782–86. http://dx.doi.org/10.4315/0362-028x-55.10.782.

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Cornstarch-containing plastic films could be used to package foods if the presence of cornstarch had no adverse effect on food safety. The survival of pathogenic bacteria on meat samples that had been wrapped with cornstarch-containing plastic film was evaluated. Cornstarch-containing polyethylene film and control polyethylene film were used to cover lean beef and bologna that had been inoculated with Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus. Additional samples were prepared in which inoculum was applied to the outer surface of plastic-covered meat. Samples were store

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7

Concannon, Tom. "The Cornstarch Flamethrower." Physics Teacher 46, no. 8 (2008): 477–81. http://dx.doi.org/10.1119/1.2999063.

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8

STRANTZ, A. A., and E. A. ZOTTOLA. "Bacterial Survival on Cornstarch-Containing Polyethylene Film Held Under Food Storage Conditions." Journal of Food Protection 55, no. 9 (1992): 681–86. http://dx.doi.org/10.4315/0362-028x-55.9.681.

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Plastics in which cornstarch is incorporated into the polymer network have been developed. The effect of cornstarch in plastic film on the survival of spoilage and pathogenic bacteria was evaluated. Cornstarch-containing polyethylene film (CSPE) and control polyethylene film (PE) were inoculated with Salmonella typhimurium, Aeromonas hydrophila, Bacillus cereus, and Pseudomonas fragi and held under various combinations of temperature and relative humidity to mimic food storage conditions. Bacterial recovery from film samples indicated that, in general, survival was not enhanced by the presence

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9

Satheesh, M. N., and Siddaramaiah. "STUDIES ON CORN STARCH FILLED POLY (STYRENE-CO-BUTYL ACRYLATE) LATEX REINFORCED POLYESTER NONWOVEN FABRIC COMPOSITES." AUTEX Research Journal 5, no. 4 (2005): 227–34. http://dx.doi.org/10.1515/aut-2005-050406.

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Abstract Poly (styrene-co-butyl acrylate) latex was prepared with a 70:30 weight ratio of styrene to butyl acrylate. Various weight percentages of cornstarch were incorporated into the prepared copolymer latex. Polyester nonwoven fabric reinforced-cornstarch-filled copolymer latex composites were manufactured by the impregnation method. The pickup ratio of latex to fabric was maintained at 3.2:1. The composites’ physico-mechanical properties, percent water absorption and percent thickness swelling were studied. The manufactured cornstarch-filled composites were evaluated for their ability to r

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10

Situmorang, Boy Darwin, Bambang Admadi Harsojuwono, and Amna Hartiati. "KARAKTERISTIK KOMPOSIT BIOPLASTIK DALAM VARIASI RASIO MAIZENA-GLUKOMANAN DAN VARIASI pH PELARUT." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 3 (2019): 391. http://dx.doi.org/10.24843/jrma.2019.v07.i03.p06.

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The purpose of this research is 1) to know the influence of the variation ratio of cornstarch-glucomannan and variation in solvent conditions to the characteristics of bioplastics, 2) to find out how the variation ratio of cornstarch-glucomannan and variation in pH of solvent that produce bioplastic composites with the best characteristics. This research uses factorial random block designs with 2 factors. Factor I is a variation ratio of cornstarch-glucomannan consisting 5:1, 4.5:1.5, 4:2. Factor II is a variation in pH of solvent consisting of 3 levels of pH 5, pH 7 and pH 9. Each treatment c

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