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Mario Kovac, Boris Ravnjak, Drago ?ubaric, Tomislav Vinkovic, Jurislav Babic, Ðurdica Ackar, Ante Loncaric, Antonija ?aric, Vesna Ocelic Bulatovic and Antun Jozinovic
Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the r...
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Hang Huang, Yufei Li, Jiale Zeng, Yazi Cao, Tiancheng Zhang, Guanghui Chen and Yue Wang
Rice noodles are one of southern people?s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relat...
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Youngju Kim, Jacopo Valsecchi, Ohsung Oh, Jongyul Kim, Seung Wook Lee, Francois Boue, Evelyne Lutton, Matteo Busi, Christopher Garvey and Markus Strobl
Scattering studies of milk and milk products, which are highly relevant food products on the global market, are often utilized and reported in literature to investigate and understand the subtle microscopic structural differences between dairy samples. T...
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Qihui Liang, Xinxi Fu, Ping Wang, Xinxian Li and Peiyuan Zheng
Biochar is a new type of adsorption material with excellent performance, but it has some problems, such as light texture, poor sedimentation, and difficult recovery, which limits its practical application. In this study, biochar microspheres (MBCQ) were ...
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Iuliana Banu and Iuliana Aprodu
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of fl...
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Muhammad Akbar Malik, Manas Sarkar, Shilang Xu and Qinghua Li
This exertion introduces polyvinyl alcohol fiber/silica nanoparticles (poly vinyl alcohol (PVA)/SiO2 NPs) in the fly ash-based geopolymer at ambient curing temperature. The present study aims at investigating the structural properties (compressive, bond ...
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Svetlana Andreeva,Marina Kolesnikova,Yevgen Pyvovarov,Tetyana Khaustova,Aliona Dikhtyar
Pág. 66 - 73
We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of formu...
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Lamia Znaidi, Tahar Touam, Dominique Vrel, Nacer Souded, Sana Ben Yahia, Ovidiu Brinza, Alexis Fischer and Azzedine Boudrioua
Undoped and aluminum-doped zinc oxide (AZO) thin films are prepared by the sol-gel process. Zinc acetate dihydrate, ethanol, and monoethanolamine are used as precursor, solvent, and stabilizer, respectively. In the case of AZO, aluminum nitrate nonahydra...
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