Aqueous extraction of organic amaranth starch and their by-products
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Thermal Analysis and Calorimetry"
DOI: 10.1007/s10973-019-08374-7
Abstract: The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids… read more here.
Keywords: microscopy; aqueous extraction; organic amaranth; amaranth starch ... See more keywords
Organic amaranth starch: A study of its technological properties after heat-moisture treatment.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.021
Abstract: Organic amaranth starch (Amaranthus caudatus) was studied after heat-moisture treatment (HMT) using different moisture contents and different times. The starch extracted by the aqueous method presented low lipid and protein content. After HMT, an increase… read more here.
Keywords: heat moisture; moisture; moisture treatment; organic amaranth ... See more keywords
Structures, physicochemical properties, and applications of amaranth starch
Sign Up to like & getrecommendations! Published in 2017 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2013.862784
Abstract: ABSTRACT Amaranth as a rediscovered “new” crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry… read more here.
Keywords: applications amaranth; properties applications; physicochemical properties; amaranth starch ... See more keywords
Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2020-0024
Abstract: Abstract In this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was… read more here.
Keywords: impact wet; high impact; starch granule; amaranth starch ... See more keywords
Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012.
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/226/2010-cjfs
Abstract: Urban M., Beran M., Adamek L., Drahorad J., Molik P., Matusova K. (2012): Cyclodextrin produc - tion from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans rans CCM 2012 was studied in regard to… read more here.
Keywords: cyclodextrin glycosyltransferase; glycosyltransferase produced; cyclodextrin; starch cyclodextrin ... See more keywords
Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch
Sign Up to like & getrecommendations! Published in 2020 at "Polymers"
DOI: 10.3390/polym12112548
Abstract: In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at… read more here.
Keywords: degree substitution; crystallinity; properties lauroylated; lauroylated amaranth ... See more keywords