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Relevant bibliographies by topics / Starch gelatinization

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Academic literature on the topic 'Starch gelatinization'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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Journal articles on the topic "Starch gelatinization"

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KOYAKUMARU, TAKATOSHI, and HIROFUMI NAKANO. "Effects of preincubation on the gelatinization of cassava and corn starch suspensions containing sodium hydroxide as a main component of corrugating adhesives." TAPPI Journal 18, no. 5 (2019): 321–29. http://dx.doi.org/10.32964/tj18.5.321.

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Effects of the preincubation temperature and the caustic-ratio, the molar ratio of sodium hydroxide to starch glucose residue, on the gelatinization of cassava starch and corn starch suspensions were studied using differential scanning calorimetry in view of utilization for corrugating adhesives. The gelatinization temperature and enthalpy change of cassava starch suspensions after the preincubation at 30°C decreased as the caustic-ratio increased, similar to those of corn starch ones: The gelatinization starting temperature (Ts) decreased considerably more than the peak temperature and the co

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Lara, Sandra, and Felipe Salcedo. "Rheological Characterization of Starch Gelatinization: Effects of plasticizer/starch ratio and clay content in corn-starch/glycerol thermoplastic starch (TPS)." MRS Proceedings 1622 (2014): 161–67. http://dx.doi.org/10.1557/opl.2014.8.

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ABSTRACTThis work presents a systematic rheological study of the gelatinization process of corn-starch plasticized with glycerol, showing the effects of the glycerol/starch ratio, water/starch ratio, and clay (montmorillonite) content. Gelatinization temperatures at different heating rates in rheological oscillatory temperature-sweep experiments were determined for different corn-starch/glycerol/clay formulations. The influences of the different formulation variables on the gelatinization processes and on the gel properties are analyzed. Some hypotheses postulating how the different intermolec

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Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolo

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Hari, P. K., S. Garg, and S. K. Garg. "Gelatinization of Starch and Modified Starch." Starch - Stärke 41, no. 3 (1989): 88–91. http://dx.doi.org/10.1002/star.19890410304.

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Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry." Nordic Pulp & Paper Research Journal 33, no. 4 (2018): 625–31. http://dx.doi.org/10.1515/npprj-2018-0010.

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Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rap

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Bertrand, Robert, William Holmes, Cory Orgeron, Carl McIntyre, Rafael Hernandez, and Emmanuel D. Revellame. "Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch." Foods 8, no. 11 (2019): 556. http://dx.doi.org/10.3390/foods8110556.

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Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estima

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Chen, Xi Liang, and Qing Nan Shi. "Research on Gelatinization Process of Starch." Advanced Materials Research 743 (August 2013): 223–26. http://dx.doi.org/10.4028/www.scientific.net/amr.743.223.

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Gelatinization is the main transformation of the starch dough undergoing cooking. This process is very important both for the texture and the nutritional properties of the final product. Starch gelatinization process has been studied by many workers, which includes the mechanism, kinetics, and influencing factors. The kinetic models have been used by works to predict the cooking process of starch. Finite element method (FEM) is commonly used in the simulation of starch gelatinization process. The simulation results can predict the cooking process of starch, and are helpful for optimizing the c

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KUGE, TAKASHI. "Gelatinization of starch granules." Kagaku To Seibutsu 26, no. 2 (1988): 102–3. http://dx.doi.org/10.1271/kagakutoseibutsu1962.26.102.

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Liu, Yan Qi, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, and Liu Zhi Yang. "The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing." Advanced Materials Research 295-297 (July 2011): 131–34. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.131.

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To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MP

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Valach, Alyssa, George Moore, and Erin B. Perry. "85 Impacts of dietary profile on starch content and gelatinization in canine diets." Journal of Animal Science 98, Supplement_4 (2020): 56. http://dx.doi.org/10.1093/jas/skaa278.101.

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Abstract Starch gelatinization of pet foods can be impacted by several factors, including moisture, retention time, and ingredients used. Starch gelatinization has been associated with effects on digestibility, but isn’t well studied in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs. non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken byproduct meal, meat and bone meal and plant-based ing

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Dissertations / Theses on the topic "Starch gelatinization"

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Tananuwong, Kanitha. "Effect of gelatinization on starch-water interactions /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

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Abubakar, Hafiz. "Gelatinization behaviour of Nigerian sorghum starch : a comparative study with wheat and maize starches." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317318.

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Goward, Y. M. "The significance of genetic variability to the physicochemical behaviour of starch granules." Thesis, University of Nottingham, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376385.

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Ie, Pauline S. "Gelatinization and Molecular Properties of Organic and Conventional Rice and Spelt Starches." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312823050.

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Lewis, Landon L. "Evaluation of pelleting process parameters on feed nutrients, starch gelatinization and pig growth performance." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17714.

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Master of Science<br>Department of Grain Science and Industry<br>Cassandra Jones<br>In two experiments, conditioning time and temperature of swine feed were altered to determine effects of starch, vitamin retention, and swine growth performance. A third experiment evaluated methodologies for estimating gelatinized starch in swine feed. Across all experiments, diet formulation was constant. In Exp. 1, treatments were arranged in a 2 × 3 factorial design plus a control, including 2 conditioning temperatures (77 vs. 88°C) and 3 conditioner retention times (15, 30, and 60 s). A mash diet was added

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Nath, de Oliveira Daniela. "Thermal properties of starch from transgenic isolines of wheat differing in starch surface components." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/4319.

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Master of Science<br>Department of Grain Science and Industry<br>Jon M. Faubion<br>Endosperm texture is an important characteristic in determining wheat processing and end-use. The presence of puroindoline proteins on the starch surface is the biochemical marker for wheat hardness. Near-isogenic samples over expressing puroindolines have been used to assess the effect of wheat hardness on final product characteristics. The objective of this study was to determine differences among starch isolated from near-isogenic samples and to investigate the role starch surface components play in pasting.

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Motwani, Tanuj Anantheswaran Ramaswamy C. "State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy." [University Park, Pa.] : Pennsylvania State University, 2009. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-4597/index.html.

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Alexandrino, Cristiane Duarte. "UtilizaÃÃo dos amidos de milho e de batata na elaboraÃÃo de tapioca." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1527.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>FormulaÃÃes de tapiocas elaboradas com amido de batata e de milho com e sem adiÃÃo de Estearoil-2-lactil-2-lactato de SÃdio (SSL), foram submetidas Ã anÃlise de perfil de textura, grau de gelatinizaÃÃo, teor de amido resistente e analisada sensorialmente tendo como padrÃo uma formulaÃÃo de uma tapioca de mandioca comercial. Foi verificado que a tapioca de mandioca apresentou o maior grau de gelatinizaÃÃo (61,63%) dentre as tapiocas formuladas com os outros amidos mencionados, bem como o maior teor de amido resistente (42,23%). Os

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Oliveira, Michele Cristina de Camargo [UNESP]. "Selênio e mucosa intestinal e cozimento do amido, digestibilidade dos nutrientes e produtos de fermentação nas fezes de cães." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/141945.

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Submitted by MICHELE CRISTINA DE CAMARGO OLIVEIRA null (michelecrisco@yahoo.com.br) on 2016-07-25T20:34:19Z No. of bitstreams: 1 Tese - Michele Oliveira.pdf: 1504288 bytes, checksum: 916801277367906d52bd367af3a0124d (MD5)<br>Approved for entry into archive by Felipe Augusto Arakaki (arakaki@reitoria.unesp.br) on 2016-07-29T12:14:04Z (GMT) No. of bitstreams: 1 oliveira_mcc_dr_jabo.pdf: 1504288 bytes, checksum: 916801277367906d52bd367af3a0124d (MD5)<br>Made available in DSpace on 2016-07-29T12:14:05Z (GMT). No. of bitstreams: 1 oliveira_mcc_dr_jabo.pdf: 1504288 bytes, checksum: 9168012773679

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Oliveira, Michele Cristina de Camargo. "Selênio e mucosa intestinal e cozimento do amido, digestibilidade dos nutrientes e produtos de fermentação nas fezes de cães /." Jaboticabal, 2016. http://hdl.handle.net/11449/141945.

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Orientador: Aulus Cavalieiri Carciofi<br>Resumo: Este trabalho incluiu um estudo sobre os efeitos da adição de selênio em dietas secas extrusadas na mucosa intestinal de cães. Utilizou-se uma única formulação para produzir cinco dietas sendo uma dieta controle com adição de 0,13ppm de selenito de sódio, uma segunda dieta com 0,33ppm de selênio levedura, outra com 0,66ppm de selênio levedura, a quarta contendo 0,99ppm de selênio levedura e a quinta com 0,66ppm de selenito de sódio. Foram utilizados 30 cães em três blocos de 10 cães e cada período teve duração de 210 dias incluindo adaptação e f

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Book chapters on the topic "Starch gelatinization"

1

Lund, D. B. "Starch Gelatinization." In Food Properties and Computer-Aided Engineering of Food Processing Systems. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-2370-6_20.

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Yamamoto, Kazutaka, and Roman Buckow. "Pressure Gelatinization of Starch." In High Pressure Processing of Food. Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3234-4_20.

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Lavoisier, Anaïs. "Baking: How Does Starch Gelatinization Influence Texture?" In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-11.

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Linssen, J. P. H., and J. van Wilsum. "Effect of Cyclodextrin and Glycerolmonostearate on Starch Gelatinization." In Proceedings of the Fourth International Symposium on Cyclodextrins. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2637-0_79.

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Orlowska, Marta, Stanislaw L. Randzio, and Jean-Pierre E. Grolier. "Transitiometric In Situ Measurements of Pressure Effects on the Phase Transitions During Starch Gelatinization." In Advances in High Pressure Bioscience and Biotechnology II. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05613-4_71.

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Funami, T., Y. Kataoka, T. Omoto, Y. Goto, I. Asai, and K. Nishinari. "Functions of guar gums with different molecular weights on the gelatinization and retrogradation behavior of corn starch." In Special Publications. Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847551214-00252.

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"Gelatinization of Starch." In Food Properties Handbook. CRC Press, 2009. http://dx.doi.org/10.1201/9781420003093-14.

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Sablani, Shyam. "Gelatinization of Starch." In Food Properties Handbook, Second Edition. CRC Press, 2009. http://dx.doi.org/10.1201/9781420003093.ch9.

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Ratnayake, Wajira S., and David S. Jackson. "Chapter 5 Starch Gelatinization." In Advances in Food and Nutrition Research. Elsevier, 2008. http://dx.doi.org/10.1016/s1043-4526(08)00405-1.

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Wang, Shujun, Fei Ren, Chen Chao, and Xia Liu. "Alterations of polysaccharides, starch gelatinization, and retrogradation." In Chemical Changes During Processing and Storage of Foods. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-817380-0.00005-1.

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Conference papers on the topic "Starch gelatinization"

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Tako, Masakuni, Isao Hanashiro, Yoshihoto Takeda, and Susumu Hizukuri. "GELATINIZATION AND RETROGRADATION MECHANISM OF WHEAT STARCH." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.800.

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Yuan, Xiang, Decheng Wang, and Haifeng Zhang. "Analysis of starch gelatinization characteristics by rapid viscometer." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100243.

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"Effect of conditioning processes and parameters on starch gelatinization of feed." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162460724.

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Silva, André Carlos, Débora Nascimento Sousa, Elenice Maria Schons Silva, Thales Prado Fontes, Raphael Silva Tomaz, and Mariana Resende Barros. "Optimal Dosage of Naoh Regarding the Solution Temperature during Corn Starch Gelatinization." In The 2nd World Congress on Mechanical, Chemical, and Material Engineering. Avestia Publishing, 2016. http://dx.doi.org/10.11159/mmme16.120.

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You, Minghui, Xue Li, Qixiang Sun, Liping Yin, Shijun Li, and Jingsheng Liu. "Design of a power amplifier circuit for a starch gelatinization power supply system." In 2016 International Conference on Artificial Intelligence and Engineering Applications. Atlantis Press, 2016. http://dx.doi.org/10.2991/aiea-16.2016.87.

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Joan Rollog Hernandez, Sergio Canzana Capareda, Dirk B Hays, Ostilio R Portillo, and William L Rooney. "Effect of Grain Sorghum Protein Digestibility on Starch Gelatinization and Enzymatic Conversion to Glucose." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25068.

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Prachayawarakorn, Somkiat, E. Saniso, T. Swasdisewi, and S. Soponronnarit. "Process of parboiling rice by microwave-assisted hot air fluidized bed technique." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7541.

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In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave

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Jin, Nan, Hongying Wang, Peng Fang, et al. "<i>Differences in gelatinization properties among corn starch, corn meal and formula feed for finishing pigs with rapid visco analyzer</i>." In 2019 Boston, Massachusetts July 7- July 10, 2019. American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900492.

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