Effect of frying on the pasting and rheological properties of normal maize starch

2018 ◽  
Vol 77 ◽  
pp. 85-95 ◽  
Author(s):  
Long Chen ◽  
Yaoqi Tian ◽  
Yuxiang Bai ◽  
Jinpeng Wang ◽  
Aiquan Jiao ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Normal Maize

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

Rheological properties of teak wood flour reinforced HDPE and maize starch composites

2020 ◽  
Vol 138 (8) ◽  
pp. 49874
Author(s):  
Kishor Biswas ◽  
Vinay Khandelwal ◽  
Sourindra Maiti
Keyword(s):  
Rheological Properties ◽  
Wood Flour ◽  
Maize Starch ◽  
Teak Wood

Effects of hydrocolloids on normal maize starch and its distarch phosphates

2019 ◽  
Vol 96 ◽  
pp. 231-245 ◽  
Author(s):  
Haining Zhuang ◽  
Tao Feng ◽  
James N. BeMiller
Keyword(s):  
Maize Starch ◽  
Normal Maize

scholarly journals Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 721
Author(s):  
Liang ◽  
Chen ◽  
Yang ◽  
Lai ◽  
Yang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Maillard Reaction ◽  
Gum Arabic ◽  
Coating Material ◽  
Model Systems ◽  
Simultaneous Increase ◽  
Maize Starch ◽  
Coating Materials ◽  
Normal Maize ◽  
High Amylose

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.

The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch

2014 ◽  
Vol 159 ◽  
pp. 222-229 ◽  
Author(s):  
Huan Liu ◽  
Rong Liang ◽  
John Antoniou ◽  
Fei Liu ◽  
Charles F. Shoemaker ◽  
...  
Keyword(s):  
Acid Treatment ◽  
Maize Starch ◽  
High Moisture ◽  
Normal Maize

Effect of flaxseed gum addition on rheological properties of native maize starch

2008 ◽  
Vol 89 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Yong Wang ◽  
Li-Jun Wang ◽  
Dong Li ◽  
Necati Özkan ◽  
Xiao Dong Chen ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Flaxseed Gum

scholarly journals Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 71-77 ◽  
Author(s):  
K.K.F.D. Costa ◽  
M.C. Garcia ◽  
K. de O. Ribeiro ◽  
M.S. Soares Junior ◽  
M. Caliari
Keyword(s):  
Rheological Properties ◽  
Probiotic Bacteria ◽  
Maize Starch ◽  
Waxy Maize

Thermal and rheological properties of nixtamalized maize starch

2006 ◽  
Vol 40 (1) ◽  
pp. 59-63 ◽  
Author(s):  
G. Mendez-Montealvo ◽  
M.M. Sánchez-Rivera ◽  
O. Paredes-López ◽  
L.A. Bello-Pérez
Keyword(s):  
Rheological Properties ◽  
Maize Starch

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

1999 ◽  
Vol 40 (4) ◽  
pp. 293-298 ◽  
Author(s):  
Martina Stolt ◽  
Nikolaos G. Stoforos ◽  
Petros S. Taoukis ◽  
Karin Autio
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
Maize Starch ◽  
Waxy Maize
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