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Toplam kayıt 8, listelenen: 1-8
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
(Elsevier Ltd, 2020)
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to ...
Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
(ELSEVIER, 2022)
In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between
buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 ◦C) and MA to BS ratio
(0.1–0.8 ...
Formation of resistant starch from amylotype corn starch and determination of the functional properties
(CODON PUBLICATIONS, 2013)
High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch
samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ...
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
(ELSEVIER SCI LTD, 2015)
The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and
wheat starches with maximum resistant starch (RS) content were investigated by using response surface
methodology ...
Nişasta Nanokristali Üretimi ve Karakterizasyonu
(Osman Sağdıç, 2019)
Bu çalışmada nano malzeme üretimi konusunda doğal ve yenilenebilir bir kaynak olarak son yıllarda oldukça ilgi çeken birhammadde olan nişastadan yüksek kristaliniteye sahip nanokristal üretimi hedeflenmiştir. Bu amaçla ...
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
(SPRINGER, 2023)
Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ...
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
(SPRINGER, 2023)
Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack
food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ...