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Dissertations / Theses on the topic 'Starch gelatinization'

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Published: 4 June 2021

Last updated: 15 February 2022

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1

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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2

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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4

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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5

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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8

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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9

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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11

Giraldo, Toro Andrés. "Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon." Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0012/document.

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Les aliments à base de plantain, connu comme riche en amidon résistant, sont largement consommés dans les pays du sud. Le contrôle de la digestibilité de l'amidon du plantain cuit implique la maîtrise de ses propriétés physicochimiques qui varient en fonction des conditions de cuisson et qui résultent de processus de transport (énergie, eau), de transformations et de réactions. Ces travaux de recherche ont pour but de mieux comprendre ces processus. Pour y parvenir, l'effet combiné de la température (T) et de la teneur en eau (X) sur le degré de gélatinisation (α) a été mesuré par DSC. Les pro

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Baller, Mayara Aline. "Umidade da massa no extrusor sobre os parâmetros de processamento, macroestrutura, cozimento do amido e palatabilidade de alimentos extrusados para gatos." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/153325.

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Submitted by MAYARA ALINE BALLER null (mayara.baller@hotmail.com) on 2018-03-27T18:13:55Z No. of bitstreams: 1 Dissertação_Mayara_Aline_Baller.pdf: 1097419 bytes, checksum: 1ed29fabe4f9766088f4c08034fb44bb (MD5)<br>Rejected by Alexandra Maria Donadon Lusser Segali null (alexmar@fcav.unesp.br), reason: Solicitamos que realize correções na submissão seguindo as orientações abaixo: No arquivo pdf submetido ao repositório não consta o certificado de aprovação (parte obrigatória). Peço o favor de inserir o mesmo no arquivo pdf e posteriormente faça uma nova submissão. Agradecemos desde já

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Di, Santo Ludmilla Geraldo [UNESP]. "Processamento do alimento e sua influência sobre o consumo, digestibilidade e parâmetros bioquímicos de papagaios-verdadeiro (Amazona aestiva)." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/149784.

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Submitted by Ludmilla Geraldo Di Santo (ludmilladisanto@gmail.com) on 2017-01-17T12:03:54Z No. of bitstreams: 1 Dissertação - Ludmilla G. Di Santo.pdf: 3078536 bytes, checksum: 616541b6ae12fdbebca39fc3495b629c (MD5)<br>Rejected by LUIZA DE MENEZES ROMANETTO (luizamenezes@reitoria.unesp.br), reason: Solicitamos que realize uma nova submissão seguindo as orientações abaixo: O arquivo submetido não contém o certificado de aprovação (obrigatório). No campo “Versão a ser disponibilizada online imediatamente” foi informado que seria disponibilizado o texto completo porém no campo “Data para

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Colman, Tiago Andre Denck. "CARACTERIZAÇÃO TÉRMICA, REOLÓGICA E ESTRUTURAL DE AMIDOS DE MANDIOCA NATIVO, ÁCIDO-MODIFICADO E OXIDADO EXPOSTOS A RADIAÇÃO DE MICRO-ONDAS." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2013. http://tede2.uepg.br/jspui/handle/prefix/700.

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Made available in DSpace on 2017-07-21T18:53:18Z (GMT). No. of bitstreams: 1 Tiago Andre Denck Colman.pdf: 2275498 bytes, checksum: 7e32b023c4865edb06d349d33b4c809d (MD5) Previous issue date: 2013-05-07<br>Samples of acid-modified and oxidised untreated cassava starch were exposed to microwave radiation for periods of five, ten and fifteen minutes. Immediately after these exposure periods the temperature of each starch sample was measured, which was at a maximum of 135 °C. All samples were analysed by thermogravimetry and derivative thermogravimetry (TG/DTG); differential scanning calorimetr

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15

Kovrlija, Ruzica. "Développement de nouvelles méthodes de RMN pour la mesure quantitative et multi-échelles des transferts d’eau dans des matrices à base d'amidon." Thesis, Rennes 1, 2017. http://www.theses.fr/2017REN1B003/document.

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La migration de l’eau est un sujet générique dans divers domaines dont l'analyse permet de mieux comprendre les propriétés rhéologiques, sensorielles et de conservation des produits au cours du temps. Les apports de la relaxométrie et de la micro-imagerie par RMN dans ce domaine sont larges et d’un intérêt majeur au vue des caractéristiques non-invasives, non-destructives et quantitatives de ces méthodes, utilisables alors que le produit est en cours de transformation. Deux méthodologies ont été développées afin d’étudier les transferts de protons sur une large gamme de temps et de distance. L

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Andrade, Marina Morena Pereira. ". Propriedades térmicas, reológicas e estruturais do amido de mandioca modificado com ácidos lático e acético e seco sob diferentes condições." Universidade Estadual de Ponta Grossa, 2014. http://tede2.uepg.br/jspui/handle/prefix/2448.

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Submitted by Eunice Novais (enovais@uepg.br) on 2018-03-05T22:45:49Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Marina Andrade.pdf: 3097652 bytes, checksum: a4e715834243f501ac9b26e7aa7b5275 (MD5)<br>Made available in DSpace on 2018-03-05T22:45:49Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Marina Andrade.pdf: 3097652 bytes, checksum: a4e715834243f501ac9b26e7aa7b5275 (MD5) Previous issue date: 2014-02-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>O amido é uma da

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Perez, Sira Elevina E. "Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000pereze.pdf.

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Bicudo, Simone Cristine Wosniacki. "Caracterização de amidos nativos de diferentes fontes botânicas através de técnicas termoanalíticas e teor de amilose." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2008. http://tede2.uepg.br/jspui/handle/prefix/665.

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Made available in DSpace on 2017-07-21T18:53:09Z (GMT). No. of bitstreams: 1 SIMONE CRISTINE WOSNIACKI BICUDO.pdf: 856559 bytes, checksum: d069ed257c254bc2a62e80ada3a1d5a0 (MD5) Previous issue date: 2008-02-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Starch is a very imp ortant polysaccharide for food processing. It is extracted from different sources and presents very important particular thermal characteristics. The most important temperature for food industry applications is the gelatinization, investigated in this work by techniques of thermal analysis, Differen

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19

Yost, Douglas Arlen. "Gelatinization of low moisture wheat starch." 1985. http://hdl.handle.net/2097/27628.

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Suen, Jing-Chyuan, and 孫敬全. "Effects of Interactions between Wheat and Rice Starch during Gelatinization." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/11328713282306521802.

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Feng, Chien-Jung, and 馮千容. "Effect of Emulsifiers on Gelatinization and Retrogradation of Taro Starch." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/44398187491975981292.

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碩士<br>靜宜大學<br>食品營養學系<br>88<br>Abstract The objectives of this study was to investigate the effect of cooling rate after gelatinization, different carbon chain length of emulsifiers, different hydrophilic groups of emulsifiers, and degree of saturation of monoglycerides on gelatinization and retrogradation of taro starch. Several techniques, included differential scanning calorimetry(DSC), and dynamic rheometry, were used to investigate thermal and textural and rheologial properties of taro starch gel. The results showed that gelatinization temperature (To,Tp,Tc) of the t

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Huang, Shu-Yun, and 黃淑雲. "Effect of Saccharides on the Gelatinization and Retrogradation of Kudzu Starch." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/08550316116229545814.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>94<br>Abstract The purpose of this research is to study the four kind of sugars (Sucrose, Glucose, Maltose and Fructose) under six different degree of concentration, the effect of Taiwan and Japan Kudzu Starches.Use -The Differential Scanning Calorimeter (DSC) and Rapid Visco Analyzer (RVA) method, and Scanning Electron Microscope (SEM) to observe it’s gelatinization and retrogradations effects. The perform Texture Profile Analysis (TPA) and color different test to see the gelation difference. result shows that adding all four different kind of sugars will m

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Lun-Hui, Liao, and 廖倫慧. "Physicochemical properties and starch gelatinization mechanism of sweet potato from different cultivars." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/52276554229604782625.

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碩士<br>輔仁大學<br>食品科學系<br>97<br>Sweet potato grows in tropical and subtropical regions. It is rich in starch and dietary fiber, and is a good source of vitamins and minerals. Thus, sweet potato is an important food and feed in Taiwan. Sweet potato can be prepared as food by cooking, baking, steaming and frying, or fermented as alcohol. Understanding the physicochemical properties of new cultivars might give sweet potato a proper utilization. The applications of starch in food industry relate to its viscosity changes during gelatinization. Starch ghost remains as the insoluble remnant after gelati

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Tsai, You-che, and 蔡侑哲. "Effect of granule characteristics on viscoelastic properties of starch blends during gelatinization." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/07918742747052801433.

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碩士<br>靜宜大學<br>食品營養研究所<br>99<br>Starch blends of waxy starch (waxy rice and waxy corn) with non-waxy starch (normal corn, tapioca and potato) at ratios of 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 were investigated for their granule characteristics on morphology, pasting, thermal and rheological properties during gelatinization. The volume fraction (Φ) of waxy rice starch was higher than waxy corn starch at 70 oC. Potato starch had the highest Φ in all starches. The Φ of normal corn starch was smaller than 1 at 90 oC, indicating that swollen starch granules could not fill this system at 90 oC.

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SUN, JING-LING, and 孫靖玲. "Effects of microwave heating on wheat flour dough and its starch gelatinization characteristics." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/92626960708249891634.

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ZHU, LI-WEN, and 朱麗雯. "Correlation between the Physico-chemical Properties and the Starch Gelatinization Rate of Rice." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/16836674338845844557.

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碩士<br>靜宜大學<br>食品營養學系<br>80<br>Twelve varieties of milled rice (TCS17, TNuS19, KSS7, TCS1, TS1, TCS10, KS142, TNu67, TC189, TNu70, TCSW1, TCW70) grown in Taiwan were used as the sample for the investigation of the correlation between the physicol-chemical properties and gelatinizaion's rate for water-cooked rice under non-isothermal condition. The amount of water absorbed by the rice and the extent of starch gelatinization in the rice were monitored throughout the process. The data were quantitatively analyzed using the mathematical model that was developed based on the principles of diffusion

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Yu, Tsai-Tsung, and 蔡宗諭. "Using high pressure infrared spectroscopy to study the dissolution of starch in ionic liquid and the gelatinization of starch." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/6d42vf.

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碩士<br>國立東華大學<br>化學系<br>106<br>In this study, I mainly studied and explored ionic liquids (1-butyl-3-methylimidazolium acetate ([Bmim] [OAc])) and starch Using the relationship, Fourier transform infrared spectroscopy (FTIR) and high-pressure diamond anvil cells (DAC) were used to assist in the fabrication of a high-pressure environment and to observe the effects and changes under high-pressure environment. Starch gelatinization is more likely to occur under pressure, and we can create a high water pressure pressure on a sample of interest through DAC (Diamond Anvil Cell), such as starch and

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Lu, Ken Fen, and 呂肯奮. "Effects of polyols on the thermal behaviors and rheological properties of rice starch during gelatinization and retrogradation." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/58851969863152836039.

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Deng, Hui-Shin, and 鄧慧馨. "The Studies of Proteolytic Degradation Mechanism of L-Form Starch Phosphorylase from Sweet Potato Roots During Gelatinization." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/98615037567056983489.

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碩士<br>國立臺灣大學<br>微生物與生化學研究所<br>95<br>The L-form starch phosphorylase (L-SP) is abundant in sweet potato (Ipomoea batatas) roots with a higher molecular mass of 110 kDa. In the middle of sweet potato L-SP, a 78-amino acid insert (L78) was found when compared with its counter part in animal cells, glycogen phosphorylase. L78 was susceptible to multiple proteolytic modification because of its unique amino acid sequence and molecular structure. L-SP was cleaved into two groups of fragments having the molecular mass around 50 kDa (F50s) by these modifications. If the slices of sweet potato roots wer

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Chang, Chin Hung, and 張欽宏. "Effects of Lipids on the Thermal Behaviors and Rheological Properties of Rice Starch During Gelatinization and Retrogration." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/87610356352271697160.

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Ting, Tsai，Shu, and 蔡淑婷. "Effect of Salts on the Thermal Behaviors and Rheological Properties of Rice Starch During Gelatinization and Retrogradation." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/89359007362495882995.

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Wang, Xin. "The effect of water and gluten on the water mobility, gelatinization and retrogradation of bread and starch gels." 2003. http://purl.galileo.usg.edu/uga%5Fetd/wang%5Fxin%5F200308%5Fms.

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Thesis (M.S.)--University of Georgia, 2003.<br>Directed by William L. Kerr. Includes articles submitted to Lebensmittel-Wissenschaft und -Technologie, and Journal of food science. Includes bibliographical references.

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(6632264), Stefanie Griebel. "IDENTIFICATION AND CHARACTERIZATION OF GENES CONTROLLING THE ALKALI SPREADING PHENOTYPE IN SORGHUM AND THEIR IMPACT ON STARCH QUALITY." Thesis, 2019.

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<p>Sorghum [<i>Sorghum bicolor</i> (L.) Moench] is a staple food for millions of people in Africa and South Asia. It is mainly consumed for its starch. The starch composition and structure in the seed endosperm determines cooking properties, processing quality, and starch digestibility. </p> <p>An assay to measure the alkali spreading value (ASV) of sorghum is described. The assay was used to identify sorghum EMS mutants with variation in starch composition. The ASV mutants (ASV+) exhibited a range of starch thermal properties with starch gelatinization temperatures (GT) being lower or higher

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Falade, Adediwura T. "Improving the quality of non-wheat bread made from maize using sourdough fermentation." Thesis, 2015. http://hdl.handle.net/2263/44332.

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Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the protein that is formed in wheat dough which is responsible for the desirable quality attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the quality of maize br

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Vamadevan, Varatharajan. "Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment." Thesis, 2013. http://hdl.handle.net/10214/7240.

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Regular starches contain two principal types of glucan polymers: amylopectin and amylose. The structure of amylopectin is characterized according to the unit chain length profile and the nature of the branching pattern, which determine the alignment of glucan chains during biosynthesis. The organization of glucan chains in amylopectin and their impact on the structure of starch are still open to debate. The location of amylose and its exact contribution to the assembly of crystalline lamellae in regular and high-amylose starch granules also remain unknown. The primary focus of this thesis is t

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陳彥熾. "Effects of interactions between cassava and rice starches during gelatinization and retrogradation." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/43260593820141360742.

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碩士<br>文化大學<br>生理學系<br>85<br>The effects of starch compositions on the gelatinization and retrogradation behaviors of mixed cassava and rice starches were investigated by Brabender viscoamylography, differential scanning calorimetery, dynamic rheometry, scanning electron microscopy and X-ray diffractometry. The rice starches used were prepared from indica (TCN1) and japonica (TC189) rice. All the results of mixed cassava and rice starches were also compared with those of mixed cassava starch and rice flours in order to clarify the influence of the interactions between starch molecules on the

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顏名聰. "Effects of Interactions betwwen Sweet Potata and Rice Starches During Gelatinization and Retrogradation." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/12040702158099855198.

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碩士<br>文化大學<br>生理學系<br>85<br>The effects of starch compositions on the thermal behavior, rheological properties and microscopic structure during the gelatinization and retrogradation of the mixed sweet potato/TCN1 rice starches and sweet potato starch/TCN1 rice flour systems were investigated by Brabender viscoamylography, differential scanning calorimetry (DSC), dynamic rheometry, X-ray diffractometry and scanning electron microscopy. The results of Brabender viscoamylography indicated that, the pasting temperatures of mixed sweet potato/TCN1 starch systems (20:80∼80:20) are form 69.0 to 6

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Tseng, Yu-Lin, and 曾育翎. "Effects of Interactions between Wheat and Yam Starches during Gelatinization and Retrogradation in Yam Noodle." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/17519228778524636093.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>97<br>Starch isolated of Yang Ming Shan Native (D. alata L.), Ming Chien (D. alata L. var.) yam starch and hard red winter (HRW) wheat starch. The purpose of this study were to investigate the physicochemical properties and their gels from different mix ratios (0:100, 30:70, 50:50, 70:30, 100:0) of starches system; and to objective of the different ratios (0%、10%、20%) of yam starch and all-purpose blends noodle. The result showed the two kinds of yam starches of onset temperature (To)、peak temperature (Tp)、conclusion temperature (Tc)、enthalpy (△H) , presents the va

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You, Qing Wen, and 游清文. "Effect of annealing treatment on the physicochemical properties of rice starches with different degrees of gelatinization." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/67395315980458380600.

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