Juliane Mascarenhas Pereira

TL;DR: In this paper, the changes in pasting, morphological, thermal and crystallinity properties of starch isolated from carioca bean grains stored for 360 days under three different atmospheric conditions: hermetic storage at 5°C, a nitrogen-modified atmosphere at 15°C and a normal atmosphere at 25°C.

TL;DR: In this paper, the physicochemical and functional properties of isedoxidised β-glucan were evaluated with in-vitro tests, showing an increase in carbonyl and carboxyl groups and alterations in swelling power.

TL;DR: In this paper, the effects of heat-moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high-, medium- and low-amylose content were investigated.

TL;DR: In this article, the extraction yield of rice starch with different amylose content and to characterize the isolated starch was determined by using an alkaline method with NaOH 0.1% and the starch yield was calculated as percentage in base on the initial amount of rice flour and the amount of total starch present in the rice flour.

TL;DR: In this article, the influence of annealing on the resistant starch content and gel texture of rice starches with different amylose contents was determined, and the results showed that the annealed starches presented higher resistant starch contents compared to the native starch.