The possible reason was that the ultrasound wave broke or gelatinized
large starch grains so that the starch could easily flow out from the pits of the cell wall.
For our dog food we use a technology where the wheat is precooked and gelatinized
If your home e-mail address is starting to get a few too many unwelcome, unsolicitied junk e-letters, using a free-mail virtual address to do such things as register with sites online is a way to cut the gelatinized
He adds that partly dried, living nematodes may prove more useful than the gelatinized
ones, as the latter need to be refrigerated.
Blending of PLA with other biodegradable polymers such as polycaprolactone poly(butylene adipate-co-terephthalate) and polybutylene succinate, polyethylene glycol, gelatinized
starch and natural rubber is considered to be a relatively easy route to improve the toughness property [11-19].
There is no starch granule observed, indicating the processing parameters were adequate to fully gelatinized
However, one of the limiting factors of cassava starch is the inability of the swollen, gelatinized
granules to retain a stable structure, collapsing instantaneously .
So, to promote the use of barley and increase the demand for new products with high dietary fiber content, Brazilian scientists investigated what impact adding rice-barley pre - gelatinized
flour to cookies would have on consumers' acceptability of this end product.
Effect of phosphate on rheological properties of gelatinized
rice starch solution.
In addition, a gelatinized
combination of squid, krill, herring, commercial fish food, amino acid supplements, and vitamins was provided three times per week.
Use of gelatinized
Maca (Lepidium peruvianum) in early postmenopausal women--a pilot study.
Starch is a biopolymer that can be gelatinized
to form thermoplastic starch (TPS).
Set pan on stovetop across two burners and heat over medium heat, uncovered, until gelatinized
braising liquid has melted.
Karathanos, "Prediction of Effective Moisture Diffusivity in Gelatinized
Food Systems," J.
Says Finkenstadt, "The starch is gelatinized
with heat and moisture, plasticized with water, and doped--all in one continuous process.