与 «AMIOCA»相关的葡萄牙语书籍
在以下的参考文献中发现
amioca的用法。与
amioca相关的书籍以及同一来源的简短摘要提供其在 葡萄牙语文献中的使用情境。
1
Water Relationships in Foods
This might suggest that the starch: sugar interaction induced by the freeze-drying
process decreased the number of available sorption sites at aw levels up to
about 0.6 for hylon and 0.75 for amioca. At the higher aw values, strongly
increased ...
Harry Levine, Louise Slade, American Chemical Society, 1991
2
Food Properties Handbook, Second Edition
Table 14.15 Porosity and Pore-Size Distribution Data of Extruded and Heat-
Gelatinized Starch Materials Maximum Pore-Size Apparent Mercury Material
Distribution (mm) Porosity (À) Porosity (À) Amioca extrudate, cylindrical shape 40
–5 ...
3
Food Drying Science and Technology: Microbiology, Chemistry, ...
The effective moisture diffusivities vs. moisture content curves for Hylon 7,
Amioca and corn starches in hydrated and gelatinized forms indicate that three
different patterns of curves are obtained [19, 22–25]. The first pattern
characterized the ...
4
Factors Affecting Starch Conversion to Ethanol in Dry Grind ...
3.2 Materials and Methods 3.2.1 Materials Amylose:amylopectin ratios for starch
were prepared from commercial starches, Hylon VII (70% amylose and 30%
amylopectin) and Amioca (100% amylopectin), obtained from National Starch
and ...
To the new starch, American Maize-Products Company and National Starch
Products Company gave the name Amioca. Amioca In Food Field An appreciable
amount of the Amioca produced in the last few years has gone into the food field
...
6
Rheology of Fluid and Semisolid Foods: Principles and ...
AS60 is Amioca-60% Sucrose, AS30 is Amioca-30% Sucrose, and AS30 is
Amioca-0% Sucrose. cohesiveness of the SDs; in general, fructose was slightly
more effective than sucrose (Genovese et al, 2004). Ahmad and Williams (1999)
...
7
Transport Phenomena in Materials Processing
IN 30 25-5 Z ~ 0 l l 4. l 1' i 1 1.5 2 2.5 3 3.5 4 4.5 5 Flow Rate [kglh] M O I r -I III 1 I -
A O 1 I Degree of Conversion at the Die ['56] 'la b Meterial: Amioca Moisture: 30%
(M1) Screw Speed: 200 rpm Inlet Temperature: 90 C ° 70 80 8 \ — I \\ I \ \\ ! —l.
8
Water Properties in Food, Health, Pharmaceutical and ...
Comparison of effective diffusivities for granular hydrates and gelatinized amioca
and hylon 7, obtained from drying - curve data at 60 ° C. db, dry basis. From
Leslie and others (1991) . decrease progressively as glycerol content increased ...
David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford, 2010
9
Pigment Compendium: Optical Microscopy of Historical Pigments
Amioca (maize hybrid) starch. 6 P1489: PPL/100×. Rice starch. 7 P1492: XPL.
Tapioca starch grain showing appearance under crossed polars. Note centred
extinction cross. 8 P1492: XPL/STP. The particle in Fig. 7 observed with the
sensitive ...
Nicholas Eastaugh, Valentine Walsh, Tracey Chaplin, 2013
10
The Pigment Compendium: Optical Microscopy of Historical ...
Optical Microscopy of Historical Pigments Nicholas Eastaugh. 10 P1490: XPL/.
Amioca starch under crossed polars. RED LAKE PIGMENTS [Complex]
hydroxide substrate. 6 P1329: PPL/100 /H. 2 P0167: XPL/40. The same field of
view as Fig.
