-
1
-
-
79959434537
-
Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var nipponensis)
-
et al.
-
Woo, K. S., Song, S. B., Ko, J. Y., Seo, M. C., et al., Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var. nipponensis). Kor. J. Food Sci. Technol. 2010, 42, 693-698.
-
(2010)
Kor. J. Food Sci. Technol.
, vol.42
, pp. 693-698
-
-
Woo, K.S.1
Song, S.B.2
Ko, J.Y.3
Seo, M.C.4
-
2
-
-
0039084580
-
Uses and marketing
-
in:, CAB International, Wallingford
-
Lumpkin, T. A., McClary, D. C., Uses and marketing. in: Azuki Beans: Botany, Production and Uses, CAB International, Wallingford 1994, pp. 173-180.
-
(1994)
Azuki Beans: Botany, Production and Uses
, pp. 173-180
-
-
Lumpkin, T.A.1
McClary, D.C.2
-
3
-
-
6344229957
-
Effect of octenylsuccinylation on rheological properties of corn starch pastes
-
Park, S., Chung, M. G., Yoo, B., Effect of octenylsuccinylation on rheological properties of corn starch pastes. Starch/Starke 2004, 56, 399-406.
-
(2004)
Starch/Starke
, vol.56
, pp. 399-406
-
-
Park, S.1
Chung, M.G.2
Yoo, B.3
-
4
-
-
84985272125
-
Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch
-
Tjahjadi, C., Breene, W. M., Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch. J. Food Sci. 1994, 49, 558-562.
-
(1994)
J. Food Sci.
, vol.49
, pp. 558-562
-
-
Tjahjadi, C.1
Breene, W.M.2
-
5
-
-
0040635246
-
Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products
-
Su, H. S., Lu, W., Chang, K. C., Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products. Food Sci. Biotechnol. 1998, 31, 265-273.
-
(1998)
Food Sci. Biotechnol.
, vol.31
, pp. 265-273
-
-
Su, H.S.1
Lu, W.2
Chang, K.C.3
-
6
-
-
0006544965
-
Starch gelatinization and microstructure of azuki An granules prepared from whole, abraded, or ground beans
-
Hsieh, H. M., Swanson, B. G., Lumpkin, T. A., Starch gelatinization and microstructure of azuki An granules prepared from whole, abraded, or ground beans. LWT-Food Sci. Technol. 1999, 32, 469-480.
-
(1999)
LWT-Food Sci. Technol.
, vol.32
, pp. 469-480
-
-
Hsieh, H.M.1
Swanson, B.G.2
Lumpkin, T.A.3
-
7
-
-
0036643175
-
Characterization of storage starches from quinoa, barley and adzuki seeds
-
Tang, H., Watanabe, K., Mitsunaga, T., Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydr. Polym. 2002, 49, 12-22.
-
(2002)
Carbohydr. Polym.
, vol.49
, pp. 12-22
-
-
Tang, H.1
Watanabe, K.2
Mitsunaga, T.3
-
8
-
-
12444260687
-
Important role of starch in the freeze-thaw damage of Nama - An particles prepared from adzuki beans (Vigna angularis)
-
Tang, H., Ando, H., Mitsunaga, T., Kawamura, Y., Important role of starch in the freeze-thaw damage of Nama-An particles prepared from adzuki beans (Vigna angularis). Carbohydr. Polym. 2005, 59, 197-204.
-
(2005)
Carbohydr. Polym.
, vol.59
, pp. 197-204
-
-
Tang, H.1
Ando, H.2
Mitsunaga, T.3
Kawamura, Y.4
-
9
-
-
79851474067
-
Comparison of the physicochemical properties of red bean and mung bean starch
-
Han, C., Yang, M., Xu, X., Ma, Y., Comparison of the physicochemical properties of red bean and mung bean starch. Adv. Mater. Res. 2011, 183-185, 630-634.
-
(2011)
Adv. Mater. Res.
, vol.1831
, pp. 630-634
-
-
Han, C.1
Yang, M.2
Xu, X.3
Ma, Y.4
-
10
-
-
84865721185
-
Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose - Part 2
-
Ahmed, J., Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose-Part 2. J. Food Eng. 2012, 109, 329-335.
-
(2012)
J. Food Eng.
, vol.109
, pp. 329-335
-
-
Ahmed, J.1
-
11
-
-
33748789066
-
Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation
-
Liu, W., Shen, Q., Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation. J. Food Eng. 2007, 79, 358-363.
-
(2007)
J. Food Eng.
, vol.79
, pp. 358-363
-
-
Liu, W.1
Shen, Q.2
-
12
-
-
21944439385
-
Physicochemical characterization of mung bean starch
-
Hoover, R., Li, Y. S., Hynes, G., Senanayake, N., Physicochemical characterization of mung bean starch. Food Hydrocoll. 1997, 11, 401-408.
-
(1997)
Food Hydrocoll.
, vol.11
, pp. 401-408
-
-
Hoover, R.1
Li, Y.S.2
Hynes, G.3
Senanayake, N.4
-
13
-
-
77957063207
-
Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars
-
Wani, I. A., Sogi, D. S., Wani, A. A., Gill, B. S., Shivhare, U. S., Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars. Int. J. Food Sci. Technol. 2010, 45, 2176-2185.
-
(2010)
Int. J. Food Sci. Technol.
, vol.45
, pp. 2176-2185
-
-
Wani, I.A.1
Sogi, D.S.2
Wani, A.A.3
Gill, B.S.4
Shivhare, U.S.5
-
14
-
-
78650517562
-
Rheological and thermal effects of galactomannan addition to acorn starch paste
-
Kim, W. W., Yoo, B., Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT-Food Sci. Technol. 2011, 44, 759-764.
-
(2011)
LWT-Food Sci. Technol.
, vol.44
, pp. 759-764
-
-
Kim, W.W.1
Yoo, B.2
-
15
-
-
0001622583
-
A simplified assay for milled rice-amylose
-
Juliano, B. O., A simplified assay for milled rice-amylose. Cereal Sci. Today 1971, 16, 334-338.
-
(1971)
Cereal Sci. Today
, vol.16
, pp. 334-338
-
-
Juliano, B.O.1
-
16
-
-
0004202155
-
-
AOAC, (Ed.) Association of Official Analytical Communities, Arlington, VA, USA
-
AOAC, Official Methods of Analysis, (Ed.) Association of Official Analytical Communities, Arlington, VA, USA 1984, pp. 249-255.
-
(1984)
Official Methods of Analysis
, pp. 249-255
-
-
-
17
-
-
0036497419
-
Effect of succinylation on the rheological profile of starch pastes
-
Bhandari, P.N., Singhal, R.S., Kale, D.D., Effect of succinylation on the rheological profile of starch pastes. Carbohydr. Polym. 2002, 47, 365-371.
-
(2002)
Carbohydr. Polym.
, vol.47
, pp. 365-371
-
-
Bhandari, P.N.1
Singhal, R.S.2
Kale, D.D.3
-
18
-
-
84903099672
-
The functionality of wheat starch
-
in: Eliasson A-. C. (Ed.), CRC Press, Cambridge
-
Cornell, H., The functionality of wheat starch. in:, Eliasson A-. C., (Ed.) Starch in Food, CRC Press, Cambridge 2004, pp. 211-240.
-
(2004)
Starch in Food
, pp. 211-240
-
-
Cornell, H.1
-
19
-
-
85041365599
-
Flow and functional models for rheological properties of fluid foods
-
in: Rao M. A. (Ed.), 2nd edn. Springer, New York
-
Rao, M. A., Flow and functional models for rheological properties of fluid foods. in:, Rao M. A., (Ed.) Rheology of Fluid and Semisolid Foods, 2nd edn., Springer, New York 2007a, pp. 27-58.
-
(2007)
Rheology of Fluid and Semisolid Foods
, pp. 27-58
-
-
Rao, M.A.1
-
20
-
-
0033343538
-
Flow behavior and rheological models of rice flour pastes
-
Wang, H. H., Sun, D. W., Zeng, Q., Lu, Y., Flow behavior and rheological models of rice flour pastes. J. Food Process Eng. 1999, 22, 191-200.
-
(1999)
J. Food Process Eng.
, vol.22
, pp. 191-200
-
-
Wang, H.H.1
Sun, D.W.2
Zeng, Q.3
Lu, Y.4
-
21
-
-
2942555453
-
Rheological behavior of cooked rice flour dispersions in steady and dynamic shear
-
Chun, S. Y., Yoo, B., Rheological behavior of cooked rice flour dispersions in steady and dynamic shear. J. Food Eng. 2004, 65, 363-370.
-
(2004)
J. Food Eng.
, vol.65
, pp. 363-370
-
-
Chun, S.Y.1
Yoo, B.2
-
22
-
-
33645735038
-
Steady and dynamic shear rheology of glutinous rice flour dispersions
-
Yoo, B., Steady and dynamic shear rheology of glutinous rice flour dispersions. Int. J. Food Sci. Technol. 2006, 41, 601-608.
-
(2006)
Int. J. Food Sci. Technol.
, vol.41
, pp. 601-608
-
-
Yoo, B.1
-
23
-
-
84981423140
-
Flow properties of tomato concentrates
-
Rao, M. A., Bourne, M. C., Cooley, H. J., Flow properties of tomato concentrates. J. Texture Stud. 1981, 12, 521-538.
-
(1981)
J. Texture Stud.
, vol.12
, pp. 521-538
-
-
Rao, M.A.1
Bourne, M.C.2
Cooley, H.J.3
-
24
-
-
0034350049
-
Rheological behavior of clarified mango juice concentrates
-
Singh, N., Eipenson, W. E., Rheological behavior of clarified mango juice concentrates. J. Texture Stud. 2000, 31, 287-295.
-
(2000)
J. Texture Stud.
, vol.31
, pp. 287-295
-
-
Singh, N.1
Eipenson, W.E.2
-
25
-
-
0037566466
-
Rheological behaviors of ginseng extracts in steady and dynamic shear
-
Yoo, B., Rheological behaviors of ginseng extracts in steady and dynamic shear. J. Texture Stud. 2003, 34, 53-67.
-
(2003)
J. Texture Stud.
, vol.34
, pp. 53-67
-
-
Yoo, B.1
-
26
-
-
0001712849
-
Gums and hydrocolloids: Functional aspects
-
in: Eliasson A. C. (Ed.), Marcel Dekker Inc., New York
-
Doublier, J. L., Cuvelier, G., Gums and hydrocolloids: Functional aspects. in:, Eliasson A. C., (Ed.) Carbohydrate in Food, Marcel Dekker Inc., New York 1996, pp. 283-318.
-
(1996)
Carbohydrate in Food
, pp. 283-318
-
-
Doublier, J.L.1
Cuvelier, G.2
-
27
-
-
79961030247
-
Rheology of food gum and starch dispersions
-
in: M. A. Rao, (Ed.), 2nd ed. Springer, New York
-
Rao, M. A., Rheology of food gum and starch dispersions. in:, M. A. Rao, (Ed.) Rheology of Fluid and Semisolid Foods, 2nd ed., Springer, New York 2007b, pp. 153-222.
-
(2007)
Rheology of Fluid and Semisolid Foods
, pp. 153-222
-
-
Rao, M.A.1
-
28
-
-
0000461356
-
Gelation mechanism and rheological properties of rice starch
-
Lii, C. Y., Shao, Y. Y., Tseng, K. H., Gelation mechanism and rheological properties of rice starch. Cereal Chem. 1995, 72, 393-400.
-
(1995)
Cereal Chem.
, vol.72
, pp. 393-400
-
-
Lii, C.Y.1
Shao, Y.Y.2
Tseng, K.H.3
-
29
-
-
0000156563
-
Correlation of dynamic and steady viscosities
-
Cox, W. P., Merz, E. H., Correlation of dynamic and steady viscosities. J. Polym. Sci. 1958, 28, 619-622.
-
(1958)
J. Polym. Sci.
, vol.28
, pp. 619-622
-
-
Cox, W.P.1
Merz, E.H.2
-
30
-
-
0038764209
-
Rheological properties of heated cross-linked waxy maize starch dispersions
-
Da Silva, P. M. S., Oliverira, J. C., Rao, M. A., Rheological properties of heated cross-linked waxy maize starch dispersions. Int. J. Food Prop. 1998, 1, 23-34.
-
(1998)
Int. J. Food Prop.
, vol.1
, pp. 23-34
-
-
Da Silva, P.M.S.1
Oliverira, J.C.2
Rao, M.A.3
-
31
-
-
78649254902
-
Effect of cross-linking on the rheological and thermal properties of sweet potato starch
-
Kim, B. Y., Yoo, B., Effect of cross-linking on the rheological and thermal properties of sweet potato starch. Starch/Starke 2010, 62, 577-583.
-
(2010)
Starch/Starke
, vol.62
, pp. 577-583
-
-
Kim, B.Y.1
Yoo, B.2
-
32
-
-
0031198795
-
Rheological behavior of heated starch dispersions in excess water: Role of starch granule
-
Rao, M. A., Okechukwu, P. E., Da Silva, P. M. S., Oliveira, J. C., Rheological behavior of heated starch dispersions in excess water: Role of starch granule. Carbohydr. Polym. 1997, 33, 273-283.
-
(1997)
Carbohydr. Polym.
, vol.33
, pp. 273-283
-
-
Rao, M.A.1
Okechukwu, P.E.2
Da Silva, P.M.S.3
Oliveira, J.C.4
-
33
-
-
0000687278
-
Rheological methods
-
in: Chan H. W. S. (Ed.), Blackwell Sci. Pub., London
-
Ross-Murphy, S. B., Rheological methods. in:, Chan H. W. S., (Ed.) Biophysical Methods in Food Research, Blackwell Sci. Pub., London 1984, pp. 138-199.
-
(1984)
Biophysical Methods in Food Research
, pp. 138-199
-
-
Ross-Murphy, S.B.1
|