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The aim of this work was to characterize the starch obtained from ulluco (US) and evaluate its use in edible films prepared using different US concentrations (2.0, 2.5, and 3.0%) at low temperatures (simulating the storage conditions of different foods). US exhibited a high amylose content (35.3%), low stability against thermal degradation, and a B-type crystalline structure. In regards to the edible films prepared from US, good barrier properties related to the semicrystalline region were obtained. In addition, good mechanical properties, opacity and stability against thermal degradation were obtained. The extraction and use of US in the preparation of edible films could be an alternative method for adding value to this crop. Furthermore, the films appear as a potential material for food packaging.
This article was published in the following journal.
Name: Carbohydrate polymers
Edible starch film reinforced by laver was developed and characterized. The relationship between processing technologies, microstructures and performances was established. When the laver was added int...
Films based on cassava starch have been widely used for fruit coating; however, it is necessary to incorporate other polymers in order to improve mechanical properties, once starch only leads to highl...
Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydrid...
The morphological modification of Trapa natans starch was done by grafting the methylmethacrylate (EMA) using ferrous ammonium sulphate‑potassium persulphate as a redox initiator. Different reaction...
The effects of starches from different botanical sources (waxy corn, cassava, sweet potato, potato, wheat, and corn) and different commercial modified cassava starches (esterified cassava starch, cros...
This study will test the effects of resistant starch type 4 on blood sugar and hunger in adults with Type 2 diabetes.
The purpose of this study is to determine the effects of a dietary fiber, resistant starch, on insulin sensitivity. Low insulin sensitivity is a risk factor for some diseases including ty...
Aim of the present study is to verify in a double-blind placebo controlled food challenge (DBPCFC) test that highly purified barley starch ingredient do not cause allergic reaction in subj...
The primary goal of the study is to evaluate the safety and potential efficacy of intra-oral dissolvable NH004 films to improve the short-term symptoms of sialorrhea (drooling) in Parkinso...
This study tested the effects of resistant starch type 4 on blood sugar and hunger in young adults with Type 2 diabetes.
Works consisting of nonfiction films and video designed to teach, instruct, or train. (From Moving Image Materials: Genre Terms, 1988)
An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.
Works consisting of films, videos, and programs which depict actual persons or actual events. They do not include frank historical re-creations and do not attempt to judge the truth of the depiction in a film purporting to be factual or documentary in character. (From Moving Image Materials: Genre Terms, 1988)
Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium.
Dried rhizome and roots of Piper methysticum, a shrub native to Oceania and known for its anti-anxiety and sedative properties. Heavy usage results in some adverse effects. It contains ALKALOIDS; LACTONES; kawain, methysticin, mucilage, STARCH, and yangonin. Kava is also the name of the pungent beverage prepared from the plant's roots.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...