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Phenolic content of honey reduces in vitro starch digestibility
functional food natural resources phytochemicals
2016/7/6
The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Nat...
Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
Microwave Assisted Synthesis and Characterization of Acetate Derivative Cassava Starch
Microwave Assisted Synthesis Acetate Derivative Cassava
2016/5/31
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
Starch Structures and Physicochemical Properties of a Novel ß-glucan-enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction5
Oat bran starch ß -glucan physicochemical lipid extraction hydrocolloid
2008/11/1
Starch structures and physicochemical properties of C-trim30, a ß-glucan-enriched oat product (32% ß-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to ...