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food science & technology (16) 16
foods or foodstuffs (11) 11
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (11) 11
human necessities (11) 11
preservation of foods or foodstuffs, in general (11) 11
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (11) 11
their treatment, not covered by other classes (11) 11
chemistry (10) 10
after-treatment not covered by subclasses c08b, c08c, c08f,c08g (9) 9
chewing gum (9) 9
cocoa (9) 9
cocoa products, e.g. chocolate (9) 9
compositions based thereon (9) 9
compositions of macromolecular compounds (9) 9
confectionery (9) 9
derivatives thereof (9) 9
general processes of compounding (9) 9
ice-cream (9) 9
metallurgy (9) 9
organic macromolecular compounds (9) 9
phosphatide compositions for foodstuffs (9) 9
polysaccharides (9) 9
preparation thereof (9) 9
protein compositions for foodstuffs (9) 9
substitutes for cocoa or cocoa products (9) 9
their preparation or chemical working-up (9) 9
working-up (9) 9
working-up proteins for foodstuffs (9) 9
chemistry, applied (7) 7
amylose (6) 6
resistant starch (6) 6
amylose content (5) 5
amylopectin (4) 4
digestibility (4) 4
retrogradation (4) 4
rice (4) 4
slowly digestible starch (4) 4
starch (4) 4
food science (3) 3
gelatinization (3) 3
pullulanase (3) 3
rice starch (3) 3
thermal (3) 3
analytical chemistry (2) 2
bran (2) 2
bread (2) 2
butter (2) 2
carbohydrates (2) 2
chain-length (2) 2
cooling (2) 2
cultivars (2) 2
drying (2) 2
flour (2) 2
food handling - methods (2) 2
microstructure (2) 2
nutrition & dietetics (2) 2
nutritive value (2) 2
oryza - chemistry (2) 2
proteins (2) 2
purification (2) 2
research (2) 2
retrogradation properties (2) 2
rheological properties (2) 2
rice bran (2) 2
rice protein (2) 2
separation (2) 2
varieties (2) 2
wet milling (2) 2
acceptance (1) 1
aggregation (1) 1
agriculture (1) 1
agriculture, multidisciplinary (1) 1
amylopectin fine-structure (1) 1
amylopectins (1) 1
amylose - analysis (1) 1
associations (1) 1
availability (1) 1
bakery products (1) 1
batters (1) 1
behavior (1) 1
biochemical research methods (1) 1
biomaterials (1) 1
biotechnology (1) 1
black gram starch (1) 1
botanical sources (1) 1
bran oil (1) 1
branch chain-length (1) 1
bread - analysis (1) 1
bread - standards (1) 1
carbohydrate (1) 1
cell-wall (1) 1
cereal products (1) 1
chemistry, analytical (1) 1
chemistry/food science, general (1) 1
chemometrics (1) 1
chick pea (1) 1
cholesterol (1) 1
colloid milling (1) 1
colon (1) 1
comparative analysis (1) 1
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Food chemistry, ISSN 0308-8146, 2004, Volume 85, Issue 1, pp. 131 - 140
The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for... 
Mango kernel starch | Physicochemical | Rheological | Amylose content | Morphological | Thermal
Journal Article
Journal of the science of food and agriculture, ISSN 1097-0010, 2005, Volume 85, Issue 8, pp. 1275 - 1284
Journal Article
Food chemistry, ISSN 0308-8146, 2006, Volume 97, Issue 2, pp. 318 - 323
Waxy and non-waxy rice starches adjusted to 20% moisture (wet basis, w.b.) were heat-moisture treated in a microwave oven to determine the effects of the... 
Microwave | Waxy starch | Non-waxy starch | Heat-moisture | INVITRO | FOOD SCIENCE & TECHNOLOGY | VISCOSITY | RETROGRADATION | WHEAT | heat-moisture | NUTRITION & DIETETICS | RESISTANT STARCH | AVAILABILITY | waxy starch | STEAM-COOKING | MAIZE | CHEMISTRY, APPLIED | microwave | DIGESTIBILITY | non-waxy starch
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 11/2004, Volume 56, Issue 11, pp. 535 - 544
Journal Article
Starch - Stärke, ISSN 1521-379X, 2010, Volume 62, Issue 5, pp. 246 - 256
Sixteen rice cultivars representing five cytosine‐thymine repeat (CTn) microsatellite genetic marker groups were analyzed for their cooked rice nutritionally... 
Amylose | Nutrition | Starch digestibility | Chemometrics | Rice | ASSOCIATIONS | FOOD SCIENCE & TECHNOLOGY | AMYLOSE CONTENT | VARIETIES | GERMPLASM COLLECTION | CULTIVARS | RESISTANT STARCH | MILLED-RICE | WAXY GENE HAPLOTYPES | IN-VITRO STARCH | DIGESTIBILITY
Journal Article
STARCH-STARKE, ISSN 0038-9056, 02/2001, Volume 53, Issue 2, pp. 64 - 74
Ten percent non-waxy and waxy starch suspensions were debranched with pullulanase followed by heating and cooling (1 degreesC) to crystallize and/or gel.... 
pullulanase | AMYLOPECTIN | resistant starch | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | slowly digestible starch | cooling | GELATION | CHAIN-LENGTH | AGGREGATION
Journal Article
Cereal Chemistry, ISSN 0009-0352, 01/2011, Volume 88, Issue 1, pp. 51 - 55
ABSTRACT Long‐grain nonparboiled, long‐grain parboiled, and American basmati‐type brown rice were bombarded with parboiled rice flour particles to create... 
HYPOCHOLESTEROLEMIC ACTIVITY | CHEMISTRY, APPLIED | CHOLESTEROL | BRAN OIL | HAMSTERS | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 9/2001, Volume 78, Issue 9, pp. 969 - 972
Journal Article
Food chemistry, ISSN 0308-8146, 2007, Volume 101, Issue 2, pp. 643 - 651
The starch separated from 21 different Indian potato cultivars from four locations was evaluated for physicochemical, thermal and pasting properties. The... 
Amylose | Swelling | Rapid visco analysis | Potato starch | Location | Thermal | rapid visco analysis | BOTANICAL SOURCES | RHEOLOGICAL PROPERTIES | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | BRANCH CHAIN-LENGTH | AMYLOSE CONTENT | swelling | GELATINIZATION | GENOTYPES | NUTRITION & DIETETICS | AMYLOPECTIN | GRANULE | potato starch | thermal | location | amylose | CHEMISTRY, APPLIED | RETROGRADATION PROPERTIES
Journal Article
Cereal Chemistry, ISSN 0009-0352, 01/2011, Volume 88, Issue 1, pp. 56 - 63
ABSTRACT Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown... 
MILLED RICE | BRAN | CHEMISTRY, APPLIED | FREE FATTY-ACID | FOOD SCIENCE & TECHNOLOGY
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 10/2003, Volume 55, Issue 10, pp. 450 - 456
A 32% waxy and non waxy rice flour slurry containing starch‐protein agglomerates was physically disrupted in presence of water by use of high pressure... 
Density gradient | Purification | Separation | Rice starch | Wet milling | EXTRACTION | wet milling | separation | purification | density gradient | FOOD SCIENCE & TECHNOLOGY | rice starch
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2010, Volume 75, Issue 5, pp. H137 - H144
Journal Article
Journal of food science, ISSN 0022-1147, 06/2010, Volume 75, Issue 5, p. H137
  Dietary starches can be classified into 3 major fractions according to in vitro digestibility as rapidly digestible (RDS), slowly digestible (SDS), and... 
Carbohydrates | Genetic diversity | Food science | Rice | Functional foods & nutraceuticals
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 04/2010, Volume 62, Issue 3‐4, pp. 173 - 180
Rice flour from long, medium, and waxy grain cultivars were processed by passing a 32% rice flour slurry through a microfluidizer at 10 × 104 kPa and spray... 
Spray drying | Rice flour | Lipolysis | Drying | Free fatty acids | Processing | BRAN | FOOD SCIENCE & TECHNOLOGY | BATTERS | FUNCTIONAL-PROPERTIES | HIGH-PRESSURE HOMOGENIZATION | PURIFICATION | LIPASE | LIPIDS
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 02/2001, Volume 53, Issue 2, pp. 64 - 74
Ten percent non‐waxy and waxy starch suspensions were debranched with pullulanase followed by heating and cooling (1 °C) to crystallize and/or gel. Products... 
Slowly digestible starch | Resistant starch | Cooling | Pullulanase
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 09/2002, Volume 54, Issue 9, pp. 401 - 409
Non‐waxy and waxy rice starches adjusted to 20% moisture (wet based, w.b.) were heated in a differential scanning calorimeter to determine the optimum... 
Rice starch | Heat‐moisture treatment | Digestibility | Heat-moisture treatment
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 04/2001, Volume 53, Issue 3‐4, pp. 131 - 139
Non‐waxy and waxy starch suspensions were debranched with pullulanase followed by heating and cooling to form products with a mixture of rapidly digestible... 
Slowly digestible starch | Resistant starch | Starch | Pullulanase | pullulanase | resistant starch | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | slowly digestible starch | starch | AMYLOPECTINS | CHAIN-LENGTH
Journal Article
Journal of food science, ISSN 0022-1147, 08/2005, Volume 70, Issue 6, p. S365
  A sunflower butter product was formulated and processing conditions were varied to study their effect on the overall sensory and physical characteristics of... 
Butter | Food science | Flowers & plants | Sensory perception
Journal Article
Journal of Food Science, ISSN 0022-1147, 08/2005, Volume 70, Issue 6, pp. s365 - s370
ABSTRACT A sunflower butter product was formulated and processing conditions were varied to study their effect on the overall sensory and physical... 
sunflower butter | sensory evaluation | optimization | Sunflower butter | Sensory evaluation | Optimization | PEANUT BUTTER | PALM OIL | FOOD SCIENCE & TECHNOLOGY | ACCEPTANCE | Sunflower seed | Research | Production processes | Butter
Journal Article
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