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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

Characterization of fish gelatin from surimi processing wastes : Thermal analysis and effect of transglutaminase on gel propertiesNORZIAH, M. H; AL-HASSAN, A; KHAIRULNIZAM, A. B et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1610-1616, issn 0268-005X, 7 p.Conference Paper

The interaction of surfactant anions with gelatin and its derivativesARORA, J. P. S; SOAM, D; SINGH, S. P et al.Tenside Detergents. 1984, Vol 21, Num 2, pp 87-90, issn 0040-3490Article

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

Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) ScalesWANGTUEAI, Sutee; NOOMHORM, Athapol; REGENSTEIN, Joe M et al.Journal of food science. 2010, Vol 75, Num 9, issn 0022-1147, C731-C739Article

Morphological and thermal characterization of native starches from Andean cropsTORRES, Fernando G; TRONCOSO, Omar P; DIAZ, Diego A et al.Stärke (Weinheim). 2011, Vol 63, Num 5-6, pp 381-389, issn 0038-9056, 9 p.Article

Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinationsTAN, Fa-Jui; DAI, Wei-Ting; HSU, Kuo-Chiang et al.Journal of cereal science (Print). 2009, Vol 49, Num 2, pp 285-289, issn 0733-5210, 5 p.Article

High Carbonyl Content Oxidized Starch Prepared by Hydrogen Peroxide and Its Thermoplastic ApplicationZHANG, Shui-Dong; ZHANG, Yu-Rong; WANG, Xiu-Li et al.Stärke (Weinheim). 2009, Vol 61, Num 11, pp 646-655, issn 0038-9056, 10 p.Article

Effect of honey types and concentration on starch gelatinizationTORLEY, P. J; RUTGERS, R. P. G; D'ARCY, B et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 2, pp 161-170, issn 0023-6438, 10 p.Article

Gelatinization and pasting properties of waxy and Non-waxy rice starchesPARK, In-Myoung; IBANEZ, Ana Maria; FANG ZHONG et al.Stärke. 2007, Vol 59, Num 8, pp 388-396, issn 0038-9056, 9 p.Article

Study on gelatinization property and edible quality mechanism of riceTING HUANG; BO ZHU; XUEZHU DU et al.Stärke. 2012, Vol 64, Num 11-12, pp 846-854, issn 0038-9056, 9 p.Article

Gelatinization and solubility of corn starch during heating in excess water : New insightsRATNAYAKE, Wajira S; JACKSON, David S.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 10, pp 3712-3716, issn 0021-8561, 5 p.Article

Rousselot : irremplaçable gélatinePETITDIDIER, Catherine.Arômes ingrédients additifs. 2004, Num 51, pp 24-25, issn 1260-9978, 2 p.Article

Brewing of Chinese rice wine from rice roasted using superheated steamJIAN XIN CHEN; YAN XU.Journal of the Institute of Brewing. 2012, Vol 118, Num 1, pp 97-106, issn 0046-9750, 10 p.Article

Properties of Starch Subjected to Partial Gelatinization and β-AmylolysisELLIOT HICKMAN, B; JANASWAMY, Srinivas; YUAN YAO et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 2, pp 666-674, issn 0021-8561, 9 p.Article

Two-and Multi-Step Annealing of Cereal Starches in Relation to GelatinizationSHI, Yong-Cheng.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 3, pp 1097-1104, issn 0021-8561, 8 p.Article

Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided processBALTI, Rafik; JRIDI, Mourad; SILA, Assaad et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 943-950, issn 0268-005X, 8 p.Article

Erythrosin B phosphorescence as a probe of oxygen diffusion in amorphous gelatin filmsSIMON-LUKASIK, Kristine V; LUDESCHER, Richard D.Food hydrocolloids. 2004, Vol 18, Num 4, pp 621-630, issn 0268-005X, 10 p.Article

Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4RATNAYAKE, W. S; JACKSON, D. S.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, C356-C366Article

Les colles organiques, précautions sanitaires et alimentaires, l'exemple des gélatines,MOINE-LEDOUX, Virainie; LAGUNE, Laure.Revue française d'oenologie. 2005, Num 210, pp 19-22, issn 0395-899X, 4 p.Article

Verwendung von Gelatine = Utilisation de gélatine = Uses of gelatinLOWER, E. S.SÖFW. Seifen, Öle, Fette, Wachse. 1983, Vol 109, Num 17, pp 509-511, issn 0173-5500Article

The interaction between tea polyphenols and rice starch during gelatinizationYUE WU; QINLU LIN; ZHENGXING CHEN et al.Food science and technology international. 2011, Vol 17, Num 6, pp 569-577, issn 1082-0132, 9 p.Article

Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatinMUYONGA, J. H; COLE, C. G. B; DUODU, K. G et al.Food hydrocolloids. 2004, Vol 18, Num 4, pp 581-592, issn 0268-005X, 12 p.Article

Starch gelatinization in coiled heatersKELDER, J. D. H; PTASINSKI, K. J; KERKHOF, P. J. A. M et al.Biotechnology progress. 2004, Vol 20, Num 3, pp 921-929, issn 8756-7938, 9 p.Article

Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala)CHANDRA, M. V; SHAMASUNDAR, B. A; RAMESH KUMAR, P et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, E1009-E1016Article

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