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Gelatinization, of starch

Enzymatic Gravimetric Methods for TDF, SDF, and IDF. These methods use an a-amylase and protease to remove starch and reduce protein. They differ from each other in the conditions for gelatinization of starch. Elimination of detergent permits recovery of soluble fiber, which is not possible with the detergent methods. [Pg.71]

Gonera, A. and Comillion, P. 2002. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch/Starke 54, 508-516. [Pg.93]

Vermeylen, R., Derycke, V., Delcour, J. A., Goderis, B., Reynaers, H., and Koch, M. H. J. (2006). Gelatinization of starch in excess water Beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering study. Biomucromolecules 7, 2624-2630. [Pg.267]

Wada, K., Takahashi, K., Shirai, K., and Kawamura, A. (1979). Differential thermal analysis (DTA) applied to examining gelatinization of starches in foods. Journal of Food Science. 44, 1366-1372. [Pg.267]

Zobel, H. F. (1984). Gelatinization of starch and mechanical properties of starch pastes. In "Starch Chemistry and Technology" (R. L. Whistler, J. N. BeMiller, and E. Paschall, eds.), pp. 285-309. Academic Press, Orlando, FL. [Pg.268]

However, at this temperature very low activity was observed. The addition of Na2S04 allows higher reaction temperatures without degrading the granular aspect by increasing the temperature of gelatinization of starch (Fig. 16d). [Pg.109]

Eliasson, A. C. (1986). Viscoelastic behaviour during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches. J. Text. Stud, 17,253-265. [Pg.313]

Olkku.J. (1978). Gelatinization of starch and wheat flour starch—a review. Food Chem. 3 293-317. [Pg.211]

Fic. 38.—Effect of cations on the swelling and gelatinization of starch. (From Seidemann.490)... [Pg.317]

Liao, H.-J., Tattiyakul, J., and Rao, M. A. 1999. Superposition of complex viscosity curves during gelatinization of starch dispersion and dough. J. Food Proc. Eng. 22 215-234. [Pg.219]

FlGURE 6.24 Gelatinization of starch from wheat (--------), potato (----), and maize... [Pg.211]

Starch shows absorption bands in the infrared that are sensitive to polymer conformation and hydration. Infrared spectroscopy and the high pressure diamond anvil cell can be used to follow in-situ the gelatinization of starch granules as a function of temperature and pressure... [Pg.20]

See other pages where Gelatinization, of starch is mentioned: [Pg.194]    [Pg.231]    [Pg.261]    [Pg.264]    [Pg.264]    [Pg.284]    [Pg.225]    [Pg.331]    [Pg.342]    [Pg.181]    [Pg.353]    [Pg.244]    [Pg.159]    [Pg.402]    [Pg.306]    [Pg.77]    [Pg.109]    [Pg.175]    [Pg.177]    [Pg.451]    [Pg.1437]    [Pg.1445]    [Pg.102]    [Pg.318]    [Pg.115]    [Pg.213]    [Pg.253]    [Pg.262]   
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See also in sourсe #XX -- [ Pg.181 ]

See also in sourсe #XX -- [ Pg.23 , Pg.26 ]

See also in sourсe #XX -- [ Pg.716 ]

See also in sourсe #XX -- [ Pg.112 , Pg.116 ]



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Of gelatin

Starch gelatinized

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