Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice an...

The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that ...

7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...

7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...

The present investigation was undertaken with an objective of formulating modified release (MR) matrix tablets of Oxcarbazepine (OXC) an anti-epileptic drug, based on cellulose ether polymers like Hydroxy Propyl Methyl Cellulose (HPMC K4M and LVCR 100) and Hydroxy Propyl Cellulose (HPC JF) as drug release retardants to overcome poor patient compliance and exposure to high doses associated with ...

Calcium alginate (CaALG) hydrogel beads and two sets of composite beads, formed from a combination calcium alginate/propylene glycol alginate/human serum albumin (CaALG/PGA/HSA) with the quaternary ammonium salt, (3-(trimethoxysilyl)propyl)-octadecyldimethylammonium chloride (QA), (CaALG/QA), were prepared. Bovine (BSA) was condensed glutaraldehyde (GLA) to form BSA/GLA hydrogel. The correspond...

Plasters and renders used in historic monuments are vulnerable to degradation caused by salt weathering. Crystallisation inhibitors (molecules/ions that alter crystallisation) mixed into mortars have shown promising results mitigating damage inhibiting crystallisation, promoting transport the evaporating surface, modifying crystal habit. However, past research suggests easily leach out from mor...

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was...

Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the shelf life by acting as a selective barrier against moisture and oxygen. The main objective of this study was to explore a calcium alginate based edible film to ...

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and...