Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 12 of 12 for “"Retrogradation"”.
-
The Development and Application of Nuclear Magnetic Cross Relaxation Spectroscopy to Model and Retrograding Starch Systems
… with limited data sets are discussed. The retrogradation of 5, 10, 15, and 25% dent corn starch was measured with DSC, rheology, and NMR spectroscopy techniques. From this analysis the retrogradation of normal dent starch can be divided into two components: (1) the amylose or fast (24 hr) …
-
Late Quaternary variability in coastal changes along the Texas Gulf coast
… timing and rates of shoreface progradation and retrogradation. The Late Quaternary stratigraphic architecture of the Texas coast varies regionally despite a similar sea-level history. Our data shows that sea level and sediment supply played a major role in the evolution of the Texas coast. The …
-
Effect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheat
… increased loaf volume, better texture, and less retrogradation during 7 days post baking than the control. This study presents opportunities for industry to fortify baked products with sprouted wheat flour to yield functional whole grain products that are nutrient dense and naturally shelf-stable.
-
Investigation of the phase transitions of pregelatinized waxy maize starch at low moisture contents
… Given the similarity of this endotherm to the retrogradation endotherm of amylopectin under higher moisture conditions, the presence of this endotherm may indicate structural changes in amylopectin occurring at low moisture contents that could lead to textural changes in the corresponding food …
-
Fermentation of resistant starch: implications for colonic health in the monogastric animal.
… amylopectin in starch, and of treatments such as retrogradation and/or pancreatin digestion was examined.
-
Preparation of emulsifiers from pea and corn starches using octenyl succinic anhydride modification
… stronger re-association and a higher rate of retrogradation between starch molecules to weaken the steric hindrance in the resultant emulsions. Emulsifying properties of the OS starches and stability of the resultant emulsions were generally enhanced with a higher DS, with the most noticeable …
-
The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin
… fat muffins. Fat and DATEM were found to prolong retrogradation at a significantly (p<0.01) slower rate than in the other versions after 24 hours storage. Sensory results indicated no significant differences (p>0.01) in perceived adhesiveness. The muffins containing only the fat substitute and …
-
Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women
… research that RS increases with storage due to retrogradation and crystallization of amylose chains. Color became lighter as the level of RS increased (p<0.001). Granola bars containing RS were less brittle (p=0.0043) than control granola bars. Sensory results indicated granola bars/cereals were …
-
Examining Coastal Marsh Sedimentation In Northeastern North Carolina
Coastal marshes are critical environments that are ephemeral on geologic timescales. Understanding the dynamics that naturally maintain these systems is becoming increasingly important in the face of accelerated sea-level rise. Ceramic tiles, radioisotopes (²¹⁰Pb and ¹³⁷Cs), shoreline mapping, and …
-
Effect of Enzymatic Treatments on the Physiochemical Properties of Different Corn Starches
<p>Amylose readily reassociates to form films and crystalline structures that are resistant to digestion by amylolytic enzymes and known as resistant starch type III (RS3). This study investigated the RS3 formation and cereal coating properties from enzyme-modified corn starches with varying …
-
Functional Properties of Breadfruit Flour and Its Application in Processed Meat
The compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour …