scholarly journals Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

2017 ◽  
Vol 3 (1) ◽  
pp. 1296401 ◽  
Author(s):  
V.F. Abioye ◽  
I.A. Adeyemi ◽  
B.A. Akinwande ◽  
P. Kulakow ◽  
B. Maziya-Dixon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Storage Time ◽  
Cassava Starch ◽  
Steam Cooking ◽  
And Storage

scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

Effect of processing and storage time onin vitrodigestibility and resistant starch content of two bean (Phaseolus vulgarisL) varieties

2003 ◽  
Vol 83 (12) ◽  
pp. 1283-1288 ◽  
Author(s):  
Perla Osorio-Díaz ◽  
Luis A Bello-Pérez ◽  
Sonia G Sáyago-Ayerdi ◽  
María del Pilar Benítez-Reyes ◽  
Juscelino Tovar ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Storage Time ◽  
Starch Content ◽  
Processing And Storage ◽  
And Storage

scholarly journals Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Sachio Kanazawa ◽  
Melissa Sanabria ◽  
Magna Monteiro
Keyword(s):  
Resistant Starch ◽  
Storage Time ◽  
Direct Method ◽  
Degree Of Crystallinity ◽  
Microstructural Properties ◽  
X Ray Diffraction ◽  
X Ray ◽  
Fermentation Method ◽  
And Storage ◽  
Starch Formation

AbstractThis work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.

Functional properties of pomegranate fruit parts: influence of packaging systems and storage time

2017 ◽  
Vol 11 (4) ◽  
pp. 2233-2246 ◽  
Author(s):  
Rebogile R. Mphahlele ◽  
Olaniyi A. Fawole ◽  
Nokwanda P. Makunga ◽  
Umezuruike Linus Opara
Keyword(s):  
Functional Properties ◽  
Storage Time ◽  
Pomegranate Fruit ◽  
And Storage

scholarly journals Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

2012 ◽  
Vol 112 (3) ◽  
pp. 191-199 ◽  
Author(s):  
G. Moraga ◽  
M. Igual ◽  
E. García-Martínez ◽  
L.H. Mosquera ◽  
N. Martínez-Navarrete
Keyword(s):  
Relative Humidity ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Storage Time ◽  
And Storage

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

2021 ◽  
pp. 2000116
Author(s):  
Ronei C. Dariva ◽  
Daniele Bucior ◽  
Rosicler Colet ◽  
Ilizandra A. Fernandes ◽  
Guilherme S. Hassemer ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cassava Starch ◽  
Industrial System
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