Cargando…

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the respo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Xiangyun, Ma, Qianyun, Cheng, Dewei, Zhang, Fan, Li, Yuwen, Wang, Wenxiu, Wang, Jie, Sun, Jianfeng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712672/ https://www.ncbi.nlm.nih.gov/pubmed/36462468 http://dx.doi.org/10.1016/j.ultsonch.2022.106248

Ejemplares similares

Optimization of the autoclave preparation process for improving resistant starch content in rice grains
por: Zheng, Yunzhan, et al.
Publicado: (2020)

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder
por: Syu, Pei-Ci, et al.
Publicado: (2023)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Preparation and quality evaluation of potato steamed bread with wheat gluten
por: Zhao, Beibei, et al.
Publicado: (2020)

Preparation and Characterization of Gelatin-Agarose and Gelatin-Starch Blends Using Alkaline Solvent
por: Dzeikala, Oleksandra, et al.
Publicado: (2023)

Sensors in the Autoclave-Modelling and Implementation of the IoT Steam Sterilization Procedure Counter
por: Boehler, Lukas, et al.
Publicado: (2021)

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread
por: Wu, Daying, et al.
Publicado: (2022)

Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment
por: Xie, Sandu, et al.
Publicado: (2023)

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes()
por: Cheng, Dewei, et al.
Publicado: (2022)

Baking Bread in a Steam Oven
Publicado: (1913)

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
por: Wang, Huisong, et al.
Publicado: (2019)

Analysis of Adhesion at the Interface of Steamed Bread and Eggshell
por: Zeng, Qunfeng, et al.
Publicado: (2022)

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch
por: Espinosa-Solis, Vicente, et al.
Publicado: (2021)

Empirical and Theoretical Bases of Good Steamed Bread Production
por: Peng, Yanchun, et al.
Publicado: (2023)

Treatment of Clinical Solid Waste Using a Steam Autoclave as a Possible Alternative Technology to Incineration
por: Hossain, Md. Sohrab, et al.
Publicado: (2012)

Assessment of Pozzolanic Activity of Ground Scoria Rocks under Low- and High-Pressure (Autoclave) Steam Curing
por: Fares, Galal, et al.
Publicado: (2022)

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result
por: Faridah, Didah Nur, et al.
Publicado: (2022)

Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter
por: Tang, Ning, et al.
Publicado: (2023)

Effects of coarse cereals on dough and Chinese steamed bread – a review
por: Yang, Yunfei, et al.
Publicado: (2023)

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
por: Guowei, Zhao, et al.
Publicado: (2019)

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch
por: Raungrusmee, Sujitta, et al.
Publicado: (2019)

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch
por: Zheng, Ming‐zhu, et al.
Publicado: (2020)

The Fluorescence Response of Four Crystalline Starches According to Ultrasound-Assisted Starch-Salicylic Acid Inclusions
por: Pei, Rui, et al.
Publicado: (2023)

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization
por: Xu, Fen, et al.
Publicado: (2021)

Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality
por: Zhang, Yujie, et al.
Publicado: (2020)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
por: Shen, Juan, et al.
Publicado: (2022)

Preparation and Characterization of New Environmentally Friendly Starch-Cellulose Materials Modified with Casein or Gelatin for Agricultural Applications
por: Prochoń, Mirosława, et al.
Publicado: (2019)

"Razors to autoclaves".
por: Irwin, J. W.
Publicado: (1965)

Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing
por: Zhang, Huijie, et al.
Publicado: (2020)

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
por: Liu, Wenjun, et al.
Publicado: (2023)

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread
por: Zhou, Wei, et al.
Publicado: (2023)

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread
por: Xie, Xinyuan, et al.
Publicado: (2023)

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes
por: Shang, Jiacui, et al.
Publicado: (2023)

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure
por: Wang, Shiwei, et al.
Publicado: (2018)

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification
por: Yan, Bowen, et al.
Publicado: (2020)

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
por: Li, Xiaona, et al.
Publicado: (2020)

New insights into gelatinization mechanisms of cereal endosperm starches
por: Wang, Shujun, et al.
Publicado: (2018)

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread
por: Wang, Huinan, et al.
Publicado: (2021)

Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking
por: Shi, Shaoxia, et al.
Publicado: (2020)

Convection beyond the Steam Chamber Interface in the Steam-Assisted-Gravity-Drainage Process
por: Wang, Fei, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_u9nhgpml4ssm3a5qhf06volpap