نتایج جستجو برای: starch products
تعداد نتایج: 314781 فیلتر نتایج به سال:
wheat starch is the most common type of starch in iran as well as many other parts of the world with enormous applications in food and non-food products. to improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. amongst different methods for starch modification, physical methods have received more attention recently. pre...
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...
A binary mixture of starch-starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the rheological properties plays an important role in regulating production processing and optimizing the applicability, stability, and sensory of the fi...
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
OBJECTIVES To evaluate the effect of the intraoperative use of hydroxyethyl starch on the need for blood products in the perioperative period of oncologic surgery. The secondary end-points included the need for other blood products, the clotting profile, the intensive care unit mortality and length of stay. METHODS Retrospective observational analysis in a tertiary oncologic ICU in Brazil inc...
Starch breakdown with rates above 10 muatom carbon per mg chlorophyll per hour has been monitored in spinach chloroplasts and compares favorably with the rates in whole leaves. Intact starch-loaded chloroplasts were prepared from protoplasts to avoid rupture during mechanical homogenization and rapid centrifugation. Particular attention was paid to the identification of all the products of star...
In this research the effects of two common cooking processes of foods, namely, autoclave and extrusion cooking on the molecular and physicochemical properties of wheat starch were investigated. The results showed that the solubility of the autoclaved samples increased with increasing the temperature while their relative viscosity decreased. These findings indicated that the molecular degradat...
Background and purpose: There is an increasing trend towards consumption of meat products in many countries. Nitrite and nitrate are used as preservative in meat products. The main problem associated with these components is formation of nitrosamine and its potential carcinogenic effects. This study investigated these components and chemical properties of ham and sausage and in Kerman. Materia...
The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different dryin...
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