Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00624-9
Abstract: The present study investigated effects of three different levels of crosslinking using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) on hydroxypropylated barley starches. Hydroxypropylated barley starches crosslinked with 1%, 1.5% and 2%… read more here.
Keywords: barley; characteristics hydroxypropylated; barley starches; thermal characteristics ... See more keywords
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110749
Abstract: Abstract The physicochemical, functional, thermal properties and in vitro digestibility of flours from germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent manner, germination led to significant (p ≤ 0.05) increases in protein (26.1–28.79 g/100… read more here.
Keywords: vitro digestibility; germination; properties vitro; functional thermal ... See more keywords