Journal articles: 'Pasting'

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Wang, Junmei, Jianming Yang, Wei Hua, et al. "QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley." International Journal of Molecular Sciences 19, no. 11 (2018): 3559. http://dx.doi.org/10.3390/ijms19113559.

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Pasting properties are important characteristics of barley starch from a processing standpoint. Many studies reported the close relationship between pasting properties and malting quality, especially malt extract. However, most conclusions were derived from the correlation between pasting properties and malting quality using a set of cultivars or breeding lines. In this study, a doubled haploid population of 150 lines from a cross between a Japanese malting barley and a Chinese feed barley was grown in four different environments (two sites × two years). Based on average values from all different environments, 17 significant quantitative trait loci (QTL) were identified for pasting properties. The genetic variance explained by these QTL varied from 7.0 to 23.2%. Most QTL controlling pasting properties were located on 1H, 2H, 5H, and 7H. Results confirmed the linkage between pasting properties and malt extract, with most of the QTL for pasting properties becoming nonsignificant when using malt extract as a covariate. Breakdown showed the closest correlation with malt extract. Molecular markers closely linked to the QTL can be used to select desired pasting properties to improve malting quality.

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Ikeda, Takuya, Tetsuya Yoshizaki, Takaaki Eguchi, Hiroshi Kinugasa, and Akihiko Okada. "Efficacy of specimen pasting after cold snare polypectomy for pathological evaluation of horizontal margins." Endoscopy International Open 10, no. 05 (2022): E572—E579. http://dx.doi.org/10.1055/a-1784-6723.

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Abstract Background and study aims Several studies have reported that pathological horizontal margin evaluation cannot be diagnosed in cold snare polypectomy (CSP) specimens. We conducted a prospective randomized controlled trial to determine the efficacy of pasting CSP specimens on paper for pathological horizontal margins. Patients and methods This was a single-center, prospective study conducted at Osaka Saiseikai Nakatsu Hospital. In this study, the indications for CSP were adenomas ≤ 10 mm. Colorectal polyps resected by CSP were randomized to the pasting and non-pasting groups after exclusion of fragmented specimens, and the extended CSP specimens pasted on paper were formalin-fixed in the pasting group. The primary endpoint was rate of unclear horizontal margins after CSP. Results A total of 216 CSP specimens were analyzed. The rate of unclear horizontal margins was significantly lower in the pasting group than in the non-pasting group (15.1 % vs 33.6 %, P = 0.002). CSP specimen pasting significantly reduced the rate of unclear horizontal margins. On multivariate analysis, non-pasting group (odds ratio [OR], 2.69; 95 % confidence interval [CI], 1.38–5.41; P = 0.003) and right colon (OR, 1.98; 95 %CI, 1.01–4.01; P = 0.047) were independent risk factors for unclear horizontal margins in CSP specimens. Conclusions Pasting the extended specimen is important for accurate pathological examination after CSP.

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Adekoyeni, Oludare Olumuyiwa, Rahman Akinoso, Adekola Felix Adegoke, and Stephen Akintunde Fagbemi. "Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice." Czech Journal of Food Sciences 36, No. 3 (2018): 239–45. http://dx.doi.org/10.17221/121/2017-cjfs.

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This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R2 and adequate precision ranged between 0.994–0.7374 and 26.825–5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required.

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Crans, Sjoerd E. "The Shuffle Pasting." Journal of Algebraic Combinatorics 19, no. 3 (2004): 223–56. http://dx.doi.org/10.1023/b:jaco.0000030701.08434.7b.

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5

Kalisch, Michael. "Cutting and Pasting." Cambridge Quarterly 46, no. 3 (2017): 274–81. http://dx.doi.org/10.1093/camqtly/bfx013.

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Fried, E., and G. Grātzer. "Pasting infinite lattices." Journal of the Australian Mathematical Society. Series A. Pure Mathematics and Statistics 47, no. 1 (1989): 1–21. http://dx.doi.org/10.1017/s1446788700031153.

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AbstractIn an earlier paper, we investigated for finite lattices a concept introduced by A. Slavik: Let A, B, and S be sublattices of the lattice L, A∩B = S, A∪B = L. Then L pastes A and B together over S, if every amalgamation of A and B over S contains L as a sublattice. In this paper we extend this investigation to infinite lattices. We give several characterizations of pasting; one of them directly generalizes to the infinite case the characterization theorem of A. Day and J. Ježk. Our main result is that the variety of all modular lattices and the variety of all distributive lattices are closed under pasting.

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Eze, Paul, Ike Oluka, and Nkechi Eze. "Determination of the rheological characteristics of some varieties of new rice for Africa (NERICA) relevant to its processing." Journal on Processing and Energy in Agriculture 26, no. 2 (2022): 79–82. http://dx.doi.org/10.5937/jpea26-38886.

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The pasting properties of some NERICA (New Rice for Africa) varieties were determined using the rapid visco-analytical machine (RVA). The studied varieties include FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. The parameters assessed include the pasting temperature, peak time, peak or maximum viscosity, hot paste viscosity or trough, cold paste or final viscosity, breakdown, and setback. Results obtained indicated that the pasting characteristics of NERICA varieties studied exhibited good pasting behavior. Results showed that peak viscosity, final viscosity, hot paste viscosity, breakdown, and setback ranged from 30.83 to 85.17 RVU; 62.21 to 167.13 RVU; 25.83 to 76.88 RVU; and 5.01 to 8.29 RVU; and 31.38 to 81.96 RVU, respectively. There were significant effects of moisture content and temperature (p < 0.05) on all parameters studied. These generated results of the pasting characteristics of NERICA will be extremely useful in determining their suitability in food and other relevant industries.

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Zhang, Shanshan, Yingxu Liu, Tong Sun, Hongcheng Liu, and Dawei Wang. "The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch." Foods 13, no. 9 (2024): 1425. http://dx.doi.org/10.3390/foods13091425.

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In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.

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Wongkhueng, Kanyapat, Benjawan Thumthanaruk, Yuree Wandee, Buddhi Lamsal, and Vilai Rungsardthong. "Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch." E3S Web of Conferences 610 (2025): 02002. https://doi.org/10.1051/e3sconf/202561002002.

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The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and HCL), and lowand highdegrees of substitution of acetylated starch (LAC and HAC). The results showed that substituting RF with both native and modified starches tended to decrease the pasting temperature of the flour blends. The increase in HCL in flour blends resulted in a higher pasting temperature, final viscosity, and setback. At the same time, adding LAC and HAC did not affect the pasting temperature, but a significantly decreased final viscosity was observed. RF-HCL10 and RF-HAC10 exhibited significantly higher swelling power than RF alone. Blending RF with HCL at 5, and 10% by weight could improve the freeze-thaw stability of the gels made from each blend. The information obtained herein is useful for the prediction of product properties that are rich in starch.

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Millet, F. X. "In the name of analogy: Judicial copy-pasting and competence creep in the connection data case law." Common Market Law Review 61, Issue 5 (2024): 1289–314. http://dx.doi.org/10.54648/cola2024082.

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At the European Court of Justice, analogy reasoning often takes a specific form with the copy-pasting of numerous citations taken from the Court’s earlier case law. This article analyses the practice of copy-pasting in the contested case law on connection data. After offering a fresh look at the judgment in Digital Rights Ireland, it examines how the successive copy-pasting of that former case into Tele2 Sverige and its progeny has changed the parameters of the legal analysis of connection data legislation together with the competences of the Union, and in the Union for that matter. It is argued that, despite its advantages, judicial copy-pasting carried out in the name of analogy should be handled with utmost care in view of its potential consequences at constitutional level.

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Leis, Arlene. "Cutting, Arranging, and Pasting." Early Modern Women: An Interdisciplinary Journal 9, no. 1 (2014): 127–40. http://dx.doi.org/10.1086/emw26431287.

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Novak, Kristine. "Cutting and pasting chromosomes." Nature Reviews Cancer 6, S1 (2006): S12—S13. http://dx.doi.org/10.1038/nrc1852.

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13

Fried, E., and G. Gr{ätzer. "Pasting and modular lattices." Proceedings of the American Mathematical Society 106, no. 4 (1989): 885. http://dx.doi.org/10.1090/s0002-9939-1989-1004631-5.

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Ilse, Claerhout, Vanden Broecke Caroline, and Kestelyn Philippe. "Cutting and Pasting Corneas." Cornea 25, no. 2 (2006): 235–37. http://dx.doi.org/10.1097/01.ico.0000179462.31786.8b.

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Sarr, Michael G., and Kevin E. Behrns. "COPY AND PASTING –NO!!!!!" Surgery 161, no. 2 (2017): 299. http://dx.doi.org/10.1016/j.surg.2016.12.012.

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Schröder, Bernd S. W. "On pasting $A_p$-weights." Proceedings of the American Mathematical Society 124, no. 11 (1996): 3339–44. http://dx.doi.org/10.1090/s0002-9939-96-03421-1.

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Jia, Jiaya, Jian Sun, Chi-Keung Tang, and Heung-Yeung Shum. "Drag-and-drop pasting." ACM Transactions on Graphics 25, no. 3 (2006): 631–37. http://dx.doi.org/10.1145/1141911.1141934.

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18

Schmidt, E. T. "Pasting and semimodular lattices." Algebra Universalis 27, no. 4 (1990): 595–96. http://dx.doi.org/10.1007/bf01189003.

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Buzera, Ariel, Evelyne Nkirote, Adebayo Abass, Irene Orina, and Daniel Sila. "Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–12. http://dx.doi.org/10.1155/2023/3414760.

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Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

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Hedayati, Sara, Elham Ansarifar, Mohammad Tarahi, Zahra Tahsiri, Vahid Baeghbali, and Mehrdad Niakousari. "Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch." Gels 9, no. 6 (2023): 460. http://dx.doi.org/10.3390/gels9060460.

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In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze–thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

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Yang, Yu, Peng Wang, Yuan Zheng, et al. "Development of a portable retractable tower naming plate paster." E3S Web of Conferences 520 (2024): 03027. http://dx.doi.org/10.1051/e3sconf/202452003027.

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Due to the use of the new line and the new station area, the existing tower naming plate has not met the requirements of the latest specification, and it is urgent to replace it in batches, but the traditional naming plate pasting work must be carried out manually throughout the whole process, which is time-consuming and laborious, and the efficiency is low. In order to solve the above problems, a portable retractable tower naming plate pasting device was developed to improve the on-site pasting working mode, and the device integrates a fixed fixture, a cleaning brush, and a retractable insulating rod in one, and has the characteristics of portability and high efficiency. It has been proved in practice that the developed device can effectively reduce the unqualified rate of pasting and improve work efficiency, and effectively improve quality and efficiency.

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Li, Yibo, Lingxiao Zhao, Lingshang Lin, Enpeng Li, Qinghe Cao, and Cunxu Wei. "Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties." Molecules 27, no. 11 (2022): 3385. http://dx.doi.org/10.3390/molecules27113385.

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C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.

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Santos, Cristiano Silva, Massaine Bandeira e. Sousa, Ana Carla Brito, Luciana Alves de Oliveira, Carlos Wanderlei Piler Carvalho, and Eder Jorge de Oliveira. "Phenotypic diversity of starch pasting properties in cassava for food industry." Acta Scientiarum. Agronomy 45 (September 19, 2022): e56361. http://dx.doi.org/10.4025/actasciagron.v45i1.56361.

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The aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, especially for pasting temperature and setback. Certain strong correlations indicate that selection based on a specific viscogram trait can be used for indirect selection (e.g., the correlation between peak viscosity and breakdown [0.85]). The lowest Bayesian information criterion identified five different groups. Groups 3 and 4 exhibited high pasting temperatures, while Groups 3 and 5 exhibited low setbacks. Group 3 also exhibited low viscosity and breakdown. However, we focused on selecting cassava accessions with a high pasting temperature and low setback, as these are the most important traits for industrial applications. The predicted genetic gains from the selection of the top 15 cassava accessions for increasing pasting temperature and decreasing setback were 4.40% and 53.17%, respectively. The increased pasting temperature (~72.89°C) and high amplitude of setback (~600 cP) due to selection can guide the utilization of the cassava germplasm for breeding and provide a basis for further studies to develop varieties with added value, especially in the food industry.

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Riaz, Ayesha, and Imran Pasha. "Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer." Biological Sciences - PJSIR 64, no. 2 (2021): 192–97. http://dx.doi.org/10.52763/pjsir.biol.sci.64.2.2021.192.197.

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In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their inter- dependence. Starch content indicated a significantly positive association with trough viscosity (r = 0.926*) and final viscosity (r = 0.917*). Present data show that peak viscosity had significant and positive relationship with setback (r = 0.879*) and trough viscosity (r = 0.976**). Novelty statement. Pasting properties determine end use quality of wheat flour and primarily relates to starch content of wheat flour, which is present in largest proportion. In Pakistan, various wheat cultivars are grown in different climate. As a result, the variations in physico-chemical as well as rheological properties of wheat varieties is anticipated. Significant correlations found out in present study are valuable for the evaluation of effect of pasting properties alone and their interaction.

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SOVEMA, Group. "How it is Made: the lead acid battery - Part 7 Plate Pasting." ENTECH 2, no. 4 (2024): 31–32. https://doi.org/10.5281/zenodo.14874884.

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The lead acid battery plate pasting stage involves applying active material to the grid. The grid acts as both a mechanical support and an electrical conductor. This step creates the plate. The plate is the main component of a lead-acid battery. There are two ways to combine grids and active material as necessary, a crucial step: Belt pasting pastes individual panels resulting from the grids’ melting process. In Drum pasting, expansion, punching, or continuous casting systems produce continuous strips of grids.

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I.G., Lawrence, Akande E.A., and Oke M.O. "Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour." African Journal of Agriculture and Food Science 6, no. 2 (2023): 23–41. http://dx.doi.org/10.52589/ajafs-fznun1ch.

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The effect of three different processing conditions (fermentation, steaming and roasting) on the functional and pasting properties of an under-utilised legume pigeon pea were investigated. This study aimed to optimise these processing conditions for the processing of pigeon peas. Response Surface Methodology (RSM) based on a 3-level full factorial of the Random sample design was selected to optimise the effect of fermentation, steaming and roasting on the quality parameters of pigeon peas. The quality parameters of the pre-treated beans: functional and pasting properties were determined to see the effects of the pre-treatment using standard laboratory procedures. For functional properties, values obtained were: bulk density (0.64 - 0.81)g/ml, water absorption capacity (123.64-174.64)%, oil absorption capacity (78.8-106.13)% , swelling capacity (11.60-27.96)%, foaming capacity 5.57-15.15 and foam stability (0.84 and 6.25)%. Values obtained for pasting properties have their regression coefficient (R2) as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature as 0.69, 0.05, 0.51, 0.37, 0.34, 0.07 and 0.54 respectively while the adjusted R2 values for same parameters were 0.39, -0.09, 0.04, -0.25, -0.32, -0.87 and 0.07 respectively. Furthermore, the Coefficient of Variation (CV) derived for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature was 8.86, 19.24, 35.03, 4.99, 27.34, 16.57 and 4.29 respectively. The response surface plots depict the effects of steaming temperature and steaming time on the pasting properties of fermented pigeon pea flours. The optimum conditions for the variables investigated with fermented, steamed, and roasted pigeon peas with suitable quality characteristics were fermentation temperature of 270C for 4 days, steaming at 100oC for 20 minutes, and roasting at 1400C for 8 minutes. The pasting properties are also reflective of the functional properties so also the response surface plots. This information will be necessary for the utilisation of pigeon peas with improved physical conditions for exploitation on a large scale.

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Chen, Haiming, Zhen Hu, Dongli Liu, Congfa Li, and Sixin Liu. "Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study." Molecules 24, no. 16 (2019): 2973. http://dx.doi.org/10.3390/molecules24162973.

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The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.

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Chao, Sinh, Jaquie Mitchell, Sangeeta Prakash, Bhesh Bhandari, and Shu Fukai. "Effect of Early Harvest and Variety Difference on Grain Yield and Pasting Properties of Brown Rice." Crops 2, no. 1 (2022): 23–39. http://dx.doi.org/10.3390/crops2010003.

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Green grains that are harvested before maturity and dehulled have been reported to have higher nutritional value than fully matured brown rice. Two years of aerobic field experiments were conducted to determine the effect of variety, early harvest and their interaction, on grain yield and pasting properties of brown rice. Eight varieties were grown under well-watered or water deficit conditions and harvested between 15–35 days after flowering (DAF). The maximum yield of green rice was obtained when crops were harvested between 20–25 DAF for well-watered condition and 15–20 DAF for water deficit condition. The paddy yield on these early harvest dates was on average 66% of mature paddy rice yield. Varieties were consistent in paddy yield at early harvest 20–25 DAF with correlation coefficient being 0.897 ** between the two years. Rapid visco-analysis (RVA) showed that developing grains had lower pasting viscosities than mature grains. However, the variety difference had a greater effect on pasting viscosities than the harvest time. Varieties were consistent in pasting characteristics between early and mature harvests, and between growing seasons. Water deficit reduced grain yield but did not significantly affect the pasting characteristics of flour gel, amylose and protein content. The RVA showed that final viscosity and setback viscosity in brown rice flour harvested at 15 DAF were only 84% and 76% of those in mature brown rice, indicating that developing grains were likely to produce softer cooked rice than mature grain. The results on differences in pasting characteristics between developing and mature grains provide more options in developing food products with desired gel properties.

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Adamczyk, Greta, Magdalena Krystyjan, and Mariusz Witczak. "The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels." Polymers 13, no. 23 (2021): 4148. http://dx.doi.org/10.3390/polym13234148.

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The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

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Abu-Alruz, Khaled, and Naser Salameh. "Evaluation of commercial rice grains present in the Amman market." Potravinarstvo Slovak Journal of Food Sciences 17 (March 1, 2023): 132–47. http://dx.doi.org/10.5219/1834.

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Rice is a staple food that contributes to significant energy intake. Jordan relies on importing to provide the market with the required quantities of rice. Different varieties from different sources with various qualities are available in the market. This study aimed to evaluate the quality of rice available in the markets in Amman city-Jordan. Twenty-five brands (three samples from each brand) were collected. Samples were evaluated regarding chemical composition, dimensions before and after cooking, percentage of different defects, pasting profile (pasting temperature, peak viscosity, peak time, trough, and final viscosity), whiteness, transparency, and milling degree. All rice samples tested comply with the Jordanian standard except for chalky kernels (four brands), heat-damaged kernels (one brand), and insect infestation (two brands). All samples that did not fulfil the Jordanian specifications were from the long-grain rice. Medium-grain rice has higher whiteness, transparency, milling degree, moisture, starch, peak viscosity, trough, and final viscosity than long-grain rice. On the other hand, long-grain rice has a higher protein, pasting temperature, and peak time. There were significant differences in pasting and chemical composition parameters within the two groups of grain sizes. The average elongation ratio for all samples was 1.57 ±0.14, with significant differences between different brands. Due to the higher pasting temperature and peak time, long-grain rice requires more energy during cooking than medium-grain rice.

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Panozzo, J. F., and H. A. Eagles. "Cultivar and environmental effects on quality characters in wheat. I. Starch." Australian Journal of Agricultural Research 49, no. 5 (1998): 757. http://dx.doi.org/10.1071/a97161.

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The composition of starch in wheat is an important determinant of grain quality, especially for white-salted noodles. Starch consists of 2 types of polymer, amylose and amylopectin, and occurs in predominantly larger A-type and smaller B-type granules. High starch pasting peak viscosity is desirable for white-salted noodles, and is influenced by the waxy genes coding for granule-bound-starch synthase (GBSS), which are involved in the synthesis of amylose. To study cultivar and environmental effects on the proportion of A-type granules, the proportion of amylose in starch, starch pasting peak viscosity, and grain hardness, 7 cultivars were grown in 15 environments which differed for temperature during grain filling. These cultivars varied in grain hardness classification and for the presence of GBSS coded by the Wx-B1 locus. Cultivars null for Wx-B1 GBSS had higher pasting viscosity than those with Wx-B1 GBSS, verifying the null requirement for cultivars suitable for white-salted noodles. However, the relationship between amylose concentration and pasting viscosity was complex, indicating that Wx-B1 influences pasting viscosity beyond its influence on the proportion of amylose and amylopectin. Environments with a high level of accumulated temperatures above 30ºC during the first 14 days after anthesis produced grain with a high proportion of A-type granules, even when irrigated. The proportion of amylose also increased with increasing accumulation of temperatures above 30ºC during the first 14 days, but was not influenced by temperature to the same extent as granule type. Environmental variation in pasting peak viscosity was large, but not related to high temperature. The hardness of grain was related to accumulated temperatures above 30ºC during the second 14 days after anthesis, with the increase in hardness much greater in soft-grained than hard-grained cultivars.

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Zięba, Tomasz, Aleksandra Wilczak, Justyna Kobryń, et al. "The Annealing of Acetylated Potato Starch with Various Substitution Degrees." Molecules 26, no. 7 (2021): 2096. http://dx.doi.org/10.3390/molecules26072096.

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This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm3/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.

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Bello, Florence Abolaji, and Unyime D. Esin. "Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour." Food Science and Applied Biotechnology 6, no. 2 (2023): 282. http://dx.doi.org/10.30721/fsab2023.v6.i2.280.

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A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut pomace flour) were selected as best overall functional properties. The selected flour blends were assessed for proximate composition, antioxidant properties, and pasting properties. Cowpea flour significantly (p < 0.05) increased crude protein content, while coconut pomace flour enhanced ash, crude fat, fiber, and energy content. The antioxidant and pasting properties showed Runs 2 and 8 with improved DPPH value and pasting properties. These flour blends might be suitable for developing complementary foods and ready-to-eat foods due to their low pasting properties.

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Chen, Dai Guo, Yong Yao, and Yong Jun Deng. "Research on Mechanical Behavior of Reinforced RC Beams Strengthened with Anti-Arch Method." Applied Mechanics and Materials 94-96 (September 2011): 1395–401. http://dx.doi.org/10.4028/www.scientific.net/amm.94-96.1395.

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We analyze the mechanical property of strengthening RC beam by using the method of arch pasting with carbon fiber and directly pasting CFRP through numerical simulation and model test. It explains that strengthening RC girder by using the method of arch can solve the influence of beam's loading by the second time which exists in the method of pasting CFRP in strengthening reinforced concrete beams and it can improve the girder's load when it cracks and the carrying capacity; decreasing the deflection deformation and crack width and gap when the girder carries load; It can make the most use of the character of carbon fiber's high strength. The results play very important role of guiding to engineering.

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35

Park, Richard, Laura Roman, Louis Falardeau, Lionel Albino, Iris Joye, and Mario M. Martinez. "High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)." Foods 9, no. 8 (2020): 1002. http://dx.doi.org/10.3390/foods9081002.

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The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseolus vulgaris) from the same cultivar but different growing locations was investigated using a heating/cooling cycle at higher temperature (130 °C) and pressurized conditions, using both water and brine as cooking solvents. It was hypothesized that the continuous measure of η at these conditions of flours from the dry seed would correlate with the texture, as determined by the mini-Kramer cell, of the beans after the entire process of soaking and canning. Furthermore, mechanistic answers were obtained by investigating their composition (starch, protein, and ash content) and physical properties (water holding capacity, seed ratio and weight). Interestingly, as opposed to the pasting profile at 95 °C, pasting indicators at 130 °C, including trough and final viscosity, strongly correlated with starch and protein content, seed coat ratio and, remarkably, with the firmness of the beans after canning when brine was incorporated. These results clearly show that small beans with a high protein content would bring about a more compact matrix that restricts starch from swelling and results in canned beans with a hard texture, which can be predicted by a lower pasting profile of the whole bean flour.

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36

Austin, Ihemeje. "Comparative evaluation of native and modified starches produced from rice, cocoyam and cassava." Journal of Agriculture and Food Sciences 22, no. 1 (2024): 211–26. http://dx.doi.org/10.4314/jafs.v22i1.16.

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The study focused on comparative evaluation of native and modified starches produced from rice, cocoyam and cassava. Starch was respectively extracted from rice, cocoyam and cassava. The starch from each of the food material was divided into two parts. One part was modified while the other served as the raw counterpart giving a total of six samples. The functional, pasting and physical properties of the samples were analyzed. The results obtained for functional properties of the starches ranges from 1.21% to 3.82% (water absorption capacity), 0.26% to 0.85% (Bulk density), 0.84% to 2.49% (oil absorption capacity), 1.12% to 3.61% (swelling capacity), 1.61 to 7.63±0.04% (foaming capacity) and 6.34±0.05 to 6.56±0.02% (pH). Significant (p<0.05) differences were observed from the functional properties of the starches due to modification. The pasting properties analyzed were, peak, trough, breakdown, final and setback viscosities as well as pasting temperature and peak time with their values ranging from 96.40 to 216.16RVU, 32.32 to 163.94RVU, 17.89 to 64.51RVU, 59.33 to 276.3RVU, 25.24 to 111.39RVU, 60.78 to 83.26 0C and 3.80 to 6.00 minutes respectively. All the parameters analyzed for pasting properties as well as physical properties (solubility, pH, etc.) differed significantly (p<0.05) from each other. The study generally proved that modification enhanced the functional, pasting and physical properties of the respective starch samples. The modified starches are therefore recommended for inclusion in food formulation where their qualities can be harnessed.

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Kang, Jun Tao, Nan Wang, Chao Zhi Liu, Chang Wu Chen, and Ling Li. "Study on Disease Analysis and Reinforcement Technology of Truss Arch Bridge." Advanced Materials Research 243-249 (May 2011): 1972–77. http://dx.doi.org/10.4028/www.scientific.net/amr.243-249.1972.

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Based on investigation and analysis of the diseases of Sujia river truss arch bridge, putting forward corresponding the reinforcing measures in accordance with the cause of disease. The results indicate that it is feasible to resume the bridge carrying capacity with pasting CFRP, pasting steel plate replacing bridge deck. It can be a reference to the other similar bridges.

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38

TEIXEIRA, PEDRO. "On the conservative pasting lemma." Ergodic Theory and Dynamical Systems 40, no. 5 (2018): 1402–40. http://dx.doi.org/10.1017/etds.2018.81.

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Several perturbation tools are established in the volume-preserving setting allowing for the pasting, extension, localized smoothing and local linearization of vector fields. The pasting and the local linearization hold in all classes of regularity ranging from$C^{1}$to$C^{\infty }$(Hölder included). For diffeomorphisms, a conservative linearized version of Franks’ lemma is proved in the$C^{r,\unicode[STIX]{x1D6FC}}$($r\in \mathbb{Z}^{+}$,$0<\unicode[STIX]{x1D6FC}<1$) and$C^{\infty }$settings, the resulting diffeomorphism having the same regularity as the original one.

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39

Whitmore, David, Paolo Sassone-Corsi, and Nicholas S. Foulkes. "PASting together the mammalian clock." Current Opinion in Neurobiology 8, no. 5 (1998): 635–41. http://dx.doi.org/10.1016/s0959-4388(98)80092-5.

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40

Power, A. J. "A 2-categorical pasting theorem." Journal of Algebra 129, no. 2 (1990): 439–45. http://dx.doi.org/10.1016/0021-8693(90)90229-h.

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41

Duqueyroix, Nadège. "Microdot Pasting for Inlay Mounting." Journal of Paper Conservation 19, no. 1 (2018): 36–37. http://dx.doi.org/10.1080/18680860.2018.1545350.

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42

Forest, Simon. "Unifying notions of pasting diagrams." Higher Structures 6, no. 1 (2022): 1–79. http://dx.doi.org/10.21136/hs.2022.01.

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43

Nelles, E. M., J. Dewar, M. L. Bason, and J. R. N. Taylor. "Maize Starch Biphasic Pasting Curves." Journal of Cereal Science 31, no. 3 (2000): 287–94. http://dx.doi.org/10.1006/jcrs.2000.0311.

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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.

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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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45

Akinyele, O. F., A. V. Ikujenlola, and T. O. Omobuwajo. "Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends." Acta Universitatis Sapientiae, Alimentaria 13, no. 1 (2020): 51–68. http://dx.doi.org/10.2478/ausal-2020-0003.

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Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

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Pasca, Bella Dwi, Tjahja Muhandri, Dase Hunaefi, and Budi Nurtama. "Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 2 (2022): 97–104. http://dx.doi.org/10.29244/jmpi.2021.8.2.97.

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The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121oC for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties. The results showed that TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.

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Matsumoto, Ryo, Asrat Asfaw, David De Koeyer, et al. "Variation in Tuber Dry Matter Content and Starch Pasting Properties of White Guinea Yam (Dioscorea rotundata) Genotypes Grown in Three Agroecologies of NIGERIA." Agronomy 11, no. 10 (2021): 1944. http://dx.doi.org/10.3390/agronomy11101944.

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The primary objective of this study was to assess the effects of genotype (G), location (L), and G × L interaction on tuber quality traits (dry matter content and starch pasting parameters) in white Guinea yam (Dioscorea rotundata Poir.). Variability in tuber dry matter and starch pasting properties was examined using 18 advanced breeding lines and two dominant landrace cultivars of white Guinea yam grown in three different agroecological zones (forest‒savanna transition, southern Guinea savanna, and rainforest) in Nigeria. The starch pasting properties were evaluated using a Rapid Visco Analyser. Our results show that the G × L interaction effect was low compared to the genotype and growing location effects on the variability of key starch properties. In addition, the repeatability of trait performance across locations was high and relatively uniform for key traits, suggesting that any of the three locations used in this study can be employed for their evaluation. Furthermore, TDr1100873 had a higher dry matter content than the dominant landrace cultivars (Amula and Meccakusa) but was similar to them in starch pasting properties. Hence, TDr1100873 is considered a suitable variety for future breeding activities.

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Aviraj, Mukherjee, Thakre Chetan, N. Umate Ishwar, S. Khandade Shreyash, and Boob Ghanshyam. "Design of Special Purpose Machine for Labelling of Grinding Wheel." Research and Development in Machine Design 4, no. 2 (2021): 1–12. https://doi.org/10.5281/zenodo.5118417.

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Special purpose machines (SPM) are customized machine used for performing specific task of repetitive nature. Aim of this project is to design a SPM for performing label pasting operation on grinding wheels of various sizes produced by Norton Grindwell LTD. In present status label pasting is done manually which requires more time and labor, also uniformity cannot be achieved. Design process started with detail study of existing manual pasting process, requirements and variation in sizes of grinding wheel. The process of label pasting is divided in five steps; loading of grinding wheel on SPM from stack, glue dispensing, label pasting and pressing, and unloading of labeled grinding wheel from SPM to stack. Further on the basis of work and method study sequencing, timings of each operation and rough layout of SPM is prepared. Using CAD software package two types of layouts; horizontal layout using conveyor belt arrangement and rotating index table type round arrangement is prepared. After performing comparative study on various aspects; design, space utilization, drive system etc. round layout with rotating index table was selected for final implementation. Detailed design, 3-d part modeling and assembly modeling of complete SPM is done. On the basis of calculation of forces/ torque requirements selection of drive system actuating mechanism etc. is done. Selection of components generally used for automation and SPM like sensors PLC systems, etc. is carried out. Complete design process followed along with CAD design of proposed SPM with mechanism simulation is presented in this paper.

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Ponjanta, Jirapa, Ni-orn Chomsri, and Sawit Meechoui. "Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand." Functional Foods in Health and Disease 6, no. 3 (2016): 133. http://dx.doi.org/10.31989/ffhd.v6i3.231.

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Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility. Methods: Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple), were evaluated for pasting properties (RVA-3D), total phenolic compounds, amylose content, resistant starch and estimated glycemic index. Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature) and total phenolic compounds, resistant starch and estimated glycemic index.Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC) and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions: Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This could help reduce the onset of type 2 diabetes and other related chronic diseases. In addition, this study provides impact of pasting behavior – TPC- resistant starch of rice flour relationships, which have important implication for utilization in food industry.Keywords: total phenolic compounds, amylose content, resistant starch, glycemic index

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LINS, SÓSTENES, and SAID SIDKI. "THE FUNDAMENTAL GROUPS OF CLOSED ORIENTABLE 3-MANIFOLDS ADMITTING COLORED TRIANGULATIONS WITH LESS THAN 30 TETRAHEDRA." International Journal of Algebra and Computation 05, no. 02 (1995): 205–50. http://dx.doi.org/10.1142/s0218196795000148.

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For n even positive integer let [Formula: see text] (gem manifold) be the class of closed orientable 3-manifolds which can be formed by pasting together a collection of at most n tetrahedra which have colors 0, 1, 2, 3 assigned to the vertices so that the pasting obeys the coloring. We provide a thorough analysis of the fundamental groups of [Formula: see text].

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Journal articles on the topic 'Pasting'

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