Journal ArticleDOI
Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment.
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TLDR
RDHT and continuous dry-heat treatment were conducted on normal maize starch, showing a lower crystallinity, a weaker thermal stability, a higher paste viscosity and a lower resistance to amylase, useful for industrial application of thermal treatment on starch.About:
This article is published in Food Chemistry.The article was published on 2020-03-30. It has received 48 citations till now. The article focuses on the topics: Maize starch & Resistant starch.read more
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Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.
TL;DR: Electrothermal, freezing and pulse electric field methods are emphasized because they allow both pathogen reduction and improvement of nutritional and physicochemical properties and nanotechnology in food preservation is discussed.
Journal ArticleDOI
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch.
TL;DR: In this article, the effect of dry heat (DH, 130°C, 1, 3 and 9h), cold plasma (CP, 40 V), and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied.
Journal ArticleDOI
Structure and physicochemical properties of native starch and resistant starch in Chinese yam (Dioscorea opposita Thunb.).
TL;DR: In this article, the physicochemical properties of starch in Chinese yam (Dioscorea opposita Thunb) are highly dependent on the growth stage and relevant information available is limited.
Journal ArticleDOI
The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content
Bo Zhang,Qian Zhang,Hao Wu,Chunyan Su,Xiangzhen Ge,Huishan Shen,Lihong Han,Xiuzhu Yu,Wenhao Li +8 more
TL;DR: In this paper, the influence of repeated (RDH) versus continuous dry-heating (CDH) on the performance of wheat starch with different amylose content was investigated.
Journal ArticleDOI
Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch
Ya-li Zhou,Li-hua Cui,Xin-yong You,Zhi-hui Jiang,Wen-hao Qu,Pan-deng Liu,Dong-yu Ma,Ying-ying Cui +7 more
TL;DR: In this article, repeated and continuous dry heat treatment (RDHT and CDHT) was applied to quinoa starch, and their effects on its physicochemical, structural properties and in vitro digestibility of quinoa starchy were determined.
References
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Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
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The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
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Slow digestion property of native cereal starches.
TL;DR: Consistently, similar degrees of crystallinity, comparable gelatinization behavior, and similar debranched profiles of starch residuals following different digestion times indicated that the crystalline and amorphous regions of starch granules were evenly digested through a mechanism of side-by-side digestion of concentric layers of semicrystalline shells of native starch granule.
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Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility
TL;DR: In this article, the influence of structural features on thermal properties and enzyme digestibility of 15 starches from different botanical sources were selected to study the influence on the thermal properties of the starches.
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Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose.
TL;DR: In conclusion, the GI and II values of the cereal products investigated can be explained by the RAG and SAG contents, which identifies low-GI foods that are rich in slowly released carbohydrates for which health benefits have been proposed.