BUKU BASA INGGRIS KAKAIT KARO «RETROGRADATION»
Temukaké kagunané saka
retrogradation ing pilihan bibliografi iki. Buku kang kakait dening
retrogradation lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa Inggris.
1
Essentials of Food Science
Retrogradation refers to the occurrence where starch reverts or retrogrades to a
more crystalline structure upon cooling. Both amylose and amylopectin may
participate in a textural change that makes them somewhat more “gritty” with time.
Vickie Vaclavik, Elizabeth W. Christian, 2007
2
Starch in Food: Structure, Function and Applications
Retrogradation describes the process in which a heated starch paste cools to
below the melting temperature of starch crystallites, and the amylase and
amylopectin reassociate and unite with the swollen starch grains in an ordered
structure ...
Ann-Charlotte Eliasson, 2004
3
Starch: Chemistry and Technology
Amylose undergoes more rapid retrogradation than does amylopectin.73 Kinetics
of the retrogradation process have been studied by fast neutralization (stop gap)
of an alkaline starch dispersion and recording the onset of turbidity by light ...
James N. BeMiller, Roy L. Whistler, 2009
4
Starch: Advances in Structure and Function
EFFECTS OF SUGARS ON GELATINISATION AND RETROGRADATION OF
CORN STARCH S. Dceda, T. Yabuzoe, T. Takaya and K. Nishinari Department of
Food and Nutrition, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku,
Osaka ...
Tina L. Barsby, Athene Margaret Donald, P. J. Frazier, 2001
5
Food Emulsifiers and Their Applications
Retrogradation is the formation of ordered, partially crystalline regions in a
cooled starch paste. It is a slow process that occurs hours to weeks after pasting
and gelation. In high-amylose containing foods, the process may be complete
before ...
Gerard L. Hasenhuettl, Richard W Hartel, 2008
6
Carbohydrates in Food, Second Edition
Three possibilities exist with regard to the amylose-lipid complex and
retrogradation. First, it could be that the intact complex (i.e., as one entity)
interferes with the crystallization of amylopectin and retards the retrogradation [
259]. Second, the ...
Ann-Charlotte Eliasson, 2006
7
Handbook of Food Preservation
C. Retrogradation The term retrogradation is used to describe changes that occur
as a result of the cooling and storage of starch products. It refers to the
association and crystallization of starch in water causing effects, such as
precipitation, ...
8
The Sedimentary Record of Sea-Level Change
4.2.1 Parasequence sets, progradation, aggradation and retrogradation Now let
us consider the patterns developed when a series of parasequences are
superimposed on different longer-term trends in the delicate balance between
sediment ...
9
The Science of Bakery Products
It is generally accepted that retrogradation is involved in the staling of baked
products such as bread. In particular it appears that retrogradation is the recrys-
tallisation of the amylopectin present. Notably, retrogradation is still a subject of ...
10
Trends in Food Engineering
Amylopectin Retrogradation Differential scanning calorimetry measurements
were performed to analyze starch retrogradation during freezing and frozen
storage (Ferrero et al., 1993a). Transition enthalpies corresponded to the heat
involved ...
Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, 2000
BABAGAN WARTA KANG NGLEBOKAKÉ ARAN «RETROGRADATION»
Weruhi yèn pawarta nasional lan internasional wis ngomongaké lan kepriyé aran
retrogradation digunakaké ing babagan warta iki.
Why bread gets stale, and why that can be a good thing
Even though retrogradation is a curse for the bread baker, it can be useful too. For example, have you ever tried to fry rice when it has been freshly cooked? «Los Angeles Times, Jun 15»
Parme, retrogradation en D4 italienne
Le miracle n'aura pas eu lieu. En proie à de profondes difficultés financières, Parme avait remis son sort dans les mains de deux éventuels repreneurs. «Football.fr, Jun 15»
Curious Cook: Why bread goes stale and how you can unstale it
The main process is called starch retrogradation. Initially, starch retrogradation is an important process in firming up both the crust and the very soft structure of ... «The Star Online, Nov 14»
This Is Why Your Bread Goes Stale
Once the heat dissipates, the starches hold the water for a while, then go through a process called retrogradation. During retrogradation the starches give up the ... «io9, Apr 14»
Food Storage 101: Where And How Long To Keep Your Favourite …
Bread: To slow down retrogradation — the process in which the starch molecules in bread crystallise — Cook's Illustrated says to store bread at room ... «Lifehacker Australia, Mei 13»
Gluten-free baking the next generation: Whole grains, ancient grains …
“We're working on new technologies that slow down the retrogradation or staling of starches, which could ultimately mean that the products don't have to be ... «FoodNavigator-USA.com, Des 12»
What's Inside: Play-Doh
Scientists call this retrogradation. This waxy starch is a retrogradation inhibitor: Its branched structure resists clumping by providing hidey-holes for water ... «Wired News, Sep 11»
Penford launches bid to extend shelf-life in gluten-free bakery
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty ... «FoodNavigator-USA.com, Mei 11»
Does bread go stale faster when kept in the fridge or when stored at …
Starch tends to crystallize at cool temperatures, and this process, sometimes called "retrogradation," happens about six times faster at refrigerator temperatures ... «Boston Globe, Des 07»
