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structures such as EPS are converted into simple soluble organics. Pre-treatment techniques are suggested to facilitate the hydrolysis step in order to achieve faster disintegration and higher degradation efficiency. Specifically, hydrothermal treatment has

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References Cham , S. & Suwannaporn , P. 2010 : Effect of hydrothermal treatment of rice flour on various rice noodles

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.W. , Park , J.D. , Kweon , D.K. & Lim , S.T. ( 2012 ): In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments . J. Cereal Sci. , 56 , 451 – 456

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. L AGRAIN , B. , T HEWISSEN , B.G. , B RIJS , K. & D ELCOUR , J.A. ( 2008 ): Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment . Food Chem ., 107 , 753 – 760

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277 Lagrain, B., Brijs, K. & Delcour, J.A. (2006): Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment. J. Cereal Sci. , 44

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Vijayakumari, K., Siddhuraju, P. & Janaradhanan, K. (1995): Effect of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse. Plant Foods Human Nutr. , 48 , 17

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. , Sasha , R. A. ( 2012 ) Hydrothermal treatment (HTT) of microalgae: evaluation of the process as conversion method in an algae borefinery concept . Energy Fuels 26 ( 1 ): 642 – 657

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– 347 . 10.1016/j.lwt.2012.01.029 Chung , H.J. , Cho , D.W. , Park , J.D. , Kweon , D.K. , and Lim , S.T. ( 2012b ). In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments . Journal of

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wheat flour in gluten-free noodles. Further hydrothermal treatments have shown to improve the technological and physiological properties of amaranth pasta ( Rudra et al., 2020 ), while the application of sourdough additionally improved the nutritional

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