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food science & technology (3) 3
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Starch - Stärke, ISSN 0038-9056, 07/2017, Volume 69, Issue 7-8, p. 1600203
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 05/2019, Volume 71, Issue 5-6, pp. 1800149 - n/a
Starch modification is usually achieved with synthetic chemicals but cannot be referred to as “clean label.” Fatty acids, such as stearic acid, can be used to... 
screw configuration | amylose–lipid complexes | pasting properties | screw speed | Corn | Saturated fatty acids | Analysis
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 07/2017, Volume 69, Issue 7-8, p. n/a
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 5/2014, Volume 7, Issue 5, pp. 1354 - 1363
The present study investigated the effect of peeling and cormels weight on physicochemical and rheological properties of taro (Colocasia esculenta) flour. The... 
Thermal properties | Biotechnology | Chemistry | Food Science | Chemistry/Food Science, general | Agriculture | Chemical composition | Taro cormels | Peeling | Taro flour | Rheological properties | QUALITY | DRYING TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | COLORIMETRIC METHOD | STARCHES | Life Sciences
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2020, Volume 302, p. 125308
Fruit peelings are increasingly being used as ingredients for the formulation of functional foods. In this study, the antioxidant activity and browning... 
Browning rate | Antioxidant activities | Phenolic compounds | Microwave blanching time | Fruit peelings | CAPACITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | PHYSICOCHEMICAL PROPERTIES | CULTIVARS | NUTRITION & DIETETICS | TEMPERATURE | POLYPHENOL OXIDASE | KINETICS | COLOR | LIPID PROFILES | CHEMISTRY, APPLIED
Journal Article
Advances in Agriculture, ISSN 2356-654X, 2016, Volume 2016, pp. 1 - 7
The influence of cultivar on the postharvest hardening ofDioscorea dumetorumtubers was assessed. 32 cultivars ofD. dumetorumtubers were planted in April 2014,... 
Journal Article
Food chemistry, 08/2019, Volume 302, p. 125308
Fruit peelings are increasingly being used as ingredients for the formulation of functional foods. In this study, the antioxidant activity and browning... 
Journal Article
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