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Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 6
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Effect of starch properties on parboiling process and some physicochemical properties of parboiled rice International Rice Research Institute
Biswas, Sunil Kumer.
82 l. : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice starch; Parboiling; Rice; Physicochemical properties; Parboiled rice.
Ano: 1987 URL: http://hdl.handle.net/123456789/1336
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Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch Ciênc. Tecnol. Aliment.
HU,Pan; FAN,Xiaoxu; LIN,Lingshang; WANG,Juan; ZHANG,Long; WEI,Cunxu.
Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzymatic hydrolysis; Molecular structure; Rice starch; Surface proteins and lipids; Thermal properties.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084
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In vitro determination of resistant starch in rice and rice products International Rice Research Institute
Acedo, Elizabeth F..
112 l. : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice starch; Physicochemical properties; Digestibility; Rice products.
Ano: 1991 URL: http://hdl.handle.net/123456789/959
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Structure-property relationship of rice starch International Rice Research Institute
Chiou, H..
xi, 162 leaves : ill. Thesis (Ph.D.) -- University of Sydney.
Tipo: Thesis Palavras-chave: Rice starch; Physicochemical properties; Chemical structure.
Ano: 2005 URL: http://hdl.handle.net/10269/186
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การเตรียมและสมบัติของฟิล์มชีวภาพประกอบด้วยแป้งข้าวเจ้า/คาร์บอกซีเมทิลเซลลูโลสจากเปลือกทุเรียน Thai Agricultural
Rungsiri Suriyatem; Pornchai Rachtanapun.
Rice starch/carboxymethyl cellulose from durian rind (RS/CMCd) biocomposite films were prepared. The effect of ratios between RS and CMCd were used in a film forming solution on transparency, color, morphology, and mechanical properties of RS/CMCd composite films was investigated. Each RS/CMCd composite film was translucent. A higher amount of CMCd affected the transmittance at 660 nm of these composite films increased and the absorbance decreased. When the CMCd content increased, L*, a* and WI (whiteness index) value of the composite films decreased while b* and E value increased. Scanning electron microscopy (SEM) revealed homogenious crosssectional surface for the pure RS and CMCd film while the other RS/CMCd composite films showed the rough surface....
Tipo: PhysicalObject Palavras-chave: Biocomposite film; Carboxymthyl cellulose; Durian rind; Preparation; Rice starch; ฟิล์มชีวภาพประกอบ; คาร์บอกซีเมทิลเซลลูโลส; เปลือกทุเรียน; การเตรียม; แป้งข้าวเจ้า.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5391
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สมบัติทางเคมีกายภาพและการเป็นสารช่วยแตกตัวในยาเม็ดของแป้งข้าวเจ้าคาร์บอกซีเมทิลเชื่อมขวางด้วยอิพิคลอโรไฮดริน Thai Agricultural
Nisit Kittipongpatana; Ornanong Kittipongpatana.
Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1 to 15%w/w) of epichlorohydrin (ECH) in a simultaneous carboxymethylation-crosslinking reaction setup using methanol as solvents. The degree of carboxymethyl substitution was between 0.24 to 0.28, while amylose content decreased drastically from native starch. SEM images showed minor change on the granule surface, while XRD profiles indicated slight loss of crystallinity. In contrast, the water uptake (WU) and free swelling capacity (FSC) of CL-CMRSs increased significantly, compared to native starch, as a result of the modification. CMRSs cross-linked with 2% (M-2) and 3% (M-3) ECH yielded FSC values of 8.6 and 9.6 g/g,...
Tipo: PhysicalObject Palavras-chave: Rice starch; Cross-linking; Carboxymethylation; Epichlorohydrin; Tablet disintegrant properties; แป้งข้าว; การเชื่อมขวาง; คาร์บอกซีเมทิล; อิพิคลอโรไฮดริน; สารช่วยแตกตัว; สมบัติทางเคมีกายภาพ; ยาเม็ด.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5428
Registros recuperados: 6
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