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Annealing of starch at an intermediate water contentLARSSON, I; ELIASSON, A.-C.Stärke. 1991, Vol 43, Num 6, pp 227-231, issn 0038-9056Article

Influence of the naturally occuring phosphate esters on the crystallinity of potato starchMUHRBECK, P; ELIASSON, A.-C.Journal of the science of food and agriculture. 1991, Vol 55, Num 1, pp 13-18, issn 0022-5142Article

Rheological studies on potato starch pastes at low concentrations. IV, Absolute measurements of the rheological properties of starch during gelatinizationJANAS, P.Stärke. 1991, Vol 43, Num 5, pp 172-175, issn 0038-9056Article

Effects of degree of milling and lipid removal on starch gelatinization in the brown rice KernelCHAMPAGNE, E. T; MARSHALL, W. E; GOYNES, W. R et al.Cereal chemistry. 1990, Vol 67, Num 6, pp 570-574, issn 0009-0352Article

A comparative study on pasting and hydration properties of native rice starches and their mixturesHAGENIMANA, Anastase; XIAOLIN DING.Cereal chemistry. 2005, Vol 82, Num 1, pp 70-76, issn 0009-0352, 7 p.Article

Gelatinization retrogradation and disintegration of starch during the process of making glutinous rice cakeARISAKA, M; YOSHII, Y; IMAI, S et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 2, pp 86-93, issn 0029-0394Article

Gelatinization of starch inside cotyledon cells of Adzuki beanFUJIMURA, T; KUGIMIYA, M.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 7, pp 490-495, issn 0029-0394Article

Rheological studies on potato starch pastes at low concentrations. III, Simplified measurements of absolute characteristics of pastingJANAS, P.Stärke. 1991, Vol 43, Num 5, pp 168-171, issn 0038-9056Article

Some chemical and physical properties of proso millet (Panicum milliaceum) StarchYANEZ, G. A; WALKER, C. E; NELSON, L. A et al.Journal of cereal science (Print). 1991, Vol 13, Num 3, pp 299-305, issn 0733-5210Article

Effect of damaged starch on wheat starch thermal behaviorBARRERA, Gabriela N; LEON, Alberto E; RIBOTTA, Pablo D et al.Stärke (Weinheim). 2012, Vol 64, Num 9-10, pp 786-793, issn 0038-9056, 8 p.Article

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of FlourNAKAMURA, Kazuhiro; TANIGUCHI, Yoshinori; TAIRA, Masato et al.Cereal chemistry. 2010, Vol 87, Num 6, pp 505-510, issn 0009-0352, 6 p.Article

Reversible regulation of gelatinization of potato starch with poly(ε-lysine) and amino acidsITO, Azusa; HATTORI, Makoto; YOSHIDA, Tadashi et al.Stärke. 2004, Vol 56, Num 12, pp 570-575, issn 0038-9056, 6 p.Article

Retrogradation of du wx and su2 wx maize starches after different gelatinization heat treatmentsQIANG LIU; THOMPSON, D. B.Cereal chemistry. 1998, Vol 75, Num 6, pp 868-874, issn 0009-0352Article

Starch gelatinization in sugar solutionsBELEIA, A; MILLER, R. A; HOSENEY, R. C et al.Stärke. 1996, Vol 48, Num 7-8, pp 259-262, issn 0038-9056Article

Effects of cultivar and growth season on the gelatinisation properties of Cassavar (Manihot esculenta) starchASAOKA, M; BLANSHARD, J. M. V; RICKARD, J. E et al.Journal of the science of food and agriculture. 1992, Vol 59, Num 1, pp 53-58, issn 0022-5142Article

Distribution of amylose and amylopectin in potato starch pastes : effects of heating and shearingSVEGMARK, K; HERMANSSON, A.-M.Food structure. 1991, Vol 10, Num 2, pp 117-129, issn 1046-705XArticle

Gelatinization properties of starches from three successive generations of six exotic corn lines grown in two locationsJI, Y; POLLAK, L. M; DUVICK, S et al.Cereal chemistry. 2004, Vol 81, Num 1, pp 59-64, issn 0009-0352, 6 p.Article

Effect of defatting on starch structure and physicochemical propertiesVASANTHAN, T; HOOVER, R.Food chemistry. 1992, Vol 45, Num 5, pp 337-347, issn 0308-8146Article

Loss of crystalline and molecular order during starch gelatinisation : origin of enthalpic transitionCOOKE, D; GIDLEY, M. J.Carbohydrate research. 1992, Vol 227, pp 103-112, issn 0008-6215Article

Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating ConditionsHASEGAWA, Ayako; OGAWA, Takenobu; ADACHI, Shuji et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 11, pp 2156-2158, issn 0916-8451, 3 p.Article

RELATIONSHIP OF PHYSICOCHEMICAL, PASTING PROPERTIES OF MILLET STARCHES AND THE TEXTURE PROPERTIES OF COOKED MILLETCHENG LIU; PEILING LIU; SHUQIN YAN et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 247-253, issn 0022-4901, 7 p.Article

Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends : A Calorimetric ApproachSANTOS, E; RESELL, C. M; COLLAR, C et al.Cereal chemistry. 2008, Vol 85, Num 4, pp 455-463, issn 0009-0352, 9 p.Article

Starch pasting properties and amylose content from 17 waxy barley linesYANAGISAWA, T; DOMON, E; FUJITA, M et al.Cereal chemistry. 2006, Vol 83, Num 4, pp 354-357, issn 0009-0352, 4 p.Article

Impact of proteins on pasting and cooking properties of nonparboiled and parboiled riceDERYCKE, V; VERAVERBEKE, W. S; VANDEPUTTE, G. E et al.Cereal chemistry. 2005, Vol 82, Num 4, pp 468-474, issn 0009-0352, 7 p.Article

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersionsSTOLT, M; STOFOROS, N. G; TAOUKIS, P. S et al.Journal of food engineering. 1999, Vol 40, Num 4, pp 293-298, issn 0260-8774Article

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