Cargando…

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can...

Descripción completa

Detalles Bibliográficos
Autores principales:	Subroto, Edy, , Mahani, Indiarto, Rossi, Yarlina, Vira Putri, Izzati, Afifah Nurul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9786624/ https://www.ncbi.nlm.nih.gov/pubmed/36559814 http://dx.doi.org/10.3390/polym14245447

Ejemplares similares

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications
por: Subroto, Edy, et al.
Publicado: (2023)

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties
por: Subroto, Edy, et al.
Publicado: (2022)

Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds
por: Subroto, Edy, et al.
Publicado: (2023)

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
por: Indiarto, Rossi, et al.
Publicado: (2023)

Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches
por: Yeh, Yun, et al.
Publicado: (2021)

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
por: Grace, Ng C. F., et al.
Publicado: (2020)

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies
por: Yang, Liping, et al.
Publicado: (2022)

Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
por: Lu, Yan, et al.
Publicado: (2021)

Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour
por: Achayuthakan, Piyada, et al.
Publicado: (2023)

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times
por: Rojas-Molina, Isela, et al.
Publicado: (2020)

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid
por: Subroto, Edy, et al.
Publicado: (2022)

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
por: Djali, Mohamad, et al.
Publicado: (2023)

Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence
por: Pino-Hernández, Enrique, et al.
Publicado: (2023)

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour
por: Afolabi, T. Adeniyi, et al.
Publicado: (2017)

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
por: Li, Linlin, et al.
Publicado: (2022)

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems
por: Guo, Lei, et al.
Publicado: (2023)

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage
por: Torres-Vargas, Olga L., et al.
Publicado: (2023)

Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating
por: Yang, Tao, et al.
Publicado: (2021)

Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera
por: Medhe, Seema Vijay, et al.
Publicado: (2022)

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars
por: De Dios-Avila, Ndahita, et al.
Publicado: (2022)

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties
por: Xiang, Guiyuan, et al.
Publicado: (2023)

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
por: Nimitkeatkai, Hataitip, et al.
Publicado: (2022)

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread
por: Dou, Xinlai, et al.
Publicado: (2023)

Association Analysis of Markers Derived from Starch Biosynthesis Related Genes with Starch Physicochemical Properties in the USDA Rice Mini-Core Collection
por: Li, Kehu, et al.
Publicado: (2017)

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)

α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions
por: Edwards, Cathrina H., et al.
Publicado: (2021)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Physicochemical Properties of Hydroxypropylated Apios Starches
por: Park, Mi Hye, et al.
Publicado: (2020)

Physicochemical properties of vitreous and floury endosperm flours in maize
por: Zhang, Haiyan, et al.
Publicado: (2019)

Effect of microwave treatment on the physicochemical properties of potato starch granules
por: Xie, Yanli, et al.
Publicado: (2013)

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch
por: Li, Gang, et al.
Publicado: (2023)

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
por: Dong, Jilin, et al.
Publicado: (2021)

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
por: Lux (neé Bantleon), Tanja, et al.
Publicado: (2022)

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour
por: Agume, Aurelie Solange Ntso, et al.
Publicado: (2017)

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
por: Peng, Hong, et al.
Publicado: (2019)

Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates
por: Zhao, Yilin, et al.
Publicado: (2021)

Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours
por: Zhang, Lin, et al.
Publicado: (2022)

The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch
por: Zhang, Chunlan, et al.
Publicado: (2023)

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour
por: Lv, Yiming, et al.
Publicado: (2022)

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content(§)
por: Nikolić, Valentina, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_3vk8alqiu3f06lu7m8tgdmjmvt