Bao et al., 2024 - Google Patents
Rice flour and starch functionalityBao et al., 2024
- Document ID
- 6893463554416594196
- Author
- Bao J
- Bergman C
- Publication year
- Publication venue
- Starch in food
External Links
Snippet
Most rice is consumed as cooked milled rice, but a small portion is ground into flour or separated into a starch fraction and used to make food, pharmaceutical, and animal feed products. The foremost application for rice starch is as a carrier of pharmaceuticals. This …
- 235000007164 Oryza sativa 0 title abstract description 328
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bao et al. | Rice flour and starch functionality | |
| Dupuis et al. | Potato starch: a review of physicochemical, functional and nutritional properties | |
| Mahajan et al. | Millet starch: A review | |
| Hoover | The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources | |
| Remya et al. | Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches | |
| Yazid et al. | Application of starch and starch-based products in food industry | |
| Zhu | Structures, properties, and applications of lotus starches | |
| Zhu | Structures, properties, modifications, and uses of oat starch | |
| Xiao et al. | Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment | |
| Singh et al. | Starch digestibility in food matrix: a review | |
| Jobling | Improving starch for food and industrial applications | |
| Zhong et al. | High-amylose starch: Structure, functionality and applications | |
| Carlos-Amaya et al. | Physicochemical and digestibility properties of double-modified banana (Musa paradisiaca L.) starches | |
| Agama-Acevedo et al. | Cereal starch production for food applications | |
| Perez-Rea et al. | The functionality of pseudocereal starches | |
| Singh et al. | Food microstructure and starch digestion | |
| Arp et al. | Production and characterization of type III resistant starch from native wheat starch using thermal and enzymatic modifications | |
| Bello-Perez et al. | Starches of some food crops, changes during processing and their nutraceutical potential | |
| Schmiele et al. | Basic principles: Composition and properties of starch | |
| Semeijn et al. | Potato starch | |
| Öztürk et al. | Physicochemical properties, modifications, and applications of resistant starches | |
| Magallanes-Cruz et al. | Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications | |
| Li | Resistant starch and its applications | |
| Kim et al. | Low digestion property of amylosucrase-modified waxy adlay starch | |
| Dhull et al. | Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review |