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'AMIDON DE MAIS' 
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V. Breton ; J. Korolczuk ; J. Doublier ; J. Maingonnat | 1994thèse/mémoire
G. Tawil, - Auteur ; INRA Unité Biopolymères Interaction Assemblages (1268; Nantes, FRA), - Auteur ; Université de Nantes; Faculté des Sciences et des Techniques, (FRA), - Auteur ; Ecole doctorale Végétal, Environnement, Nutrition, Agroalimentaire, Mer, Université de Nantes (Angers, France), - Auteur | 2011Cette étude porte sur la compréhension des mécanismes physico-chimiques impliqués dans l hydrolyse enzymatique de l amidon natif. Deux nouvelles a-amylases d origine Rhizomucor sp. (RA) et Anoxybacillus flavothermus (AFA), optimisées respectivem[...]article/chapitre/communication
F. Von Meuser ; H. German | 1984A process for the successful desintegration of maize after steeping under pressure for two hours followed by high-pressure-homogenization is presented. The quantitative and qualitative data of the high-pressure process were compared with those o[...]article/chapitre/communication
W. Zhang ; R. Hoseney ; J. Faubion | 1998A capillary rheometer was manufactured to study the properties of corn endosperm. Samples were tested at or near the pressures and temperatures encountered in high-temperature, short-time extrusion. The rheometer was designed to prevent moisture[...]article/chapitre/communication
D. Jackson ; C. Choto-owen ; R. Waniska ; L. Rooney | 1988article/chapitre/communication
B. Orman ; R. Schumann | 1991article/chapitre/communication
Complex viscosity (eta*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (omega): 0.63-47.12 (rad s(-1)) was independent of the heating rates: 1.6-6.0 (°C min(-1)) when temperature was the independent variable. The i[...]article/chapitre/communication
D. Jackson ; R. Waniska ; L. Rooney | 1989thèse/mémoire
article/chapitre/communication
E. Chiotelli ; A. Rolee ; M. Le Meste | 2000The rheological behavior of concentrated starch preparations from two different origins (wheat and waxy corn) was studied in the presence of sucrose by dynamic mechanical thermal analysis (DMTA). Moisture contents ranged from 30 to 60% (w w wsb)[...]article/chapitre/communication
Q. Liu ; D. Thompson | 1998The effect of moisture content on retrogradation of wx, du, wx, ae, wx, and su2 wx maize starches was studied by differential scanning calorimetry (DSC). All starches showed maximum retrogradation enthalpy at an intermediate moisture content, bu[...]article/chapitre/communication
C. Arambula ; M. Yanez-limon ; J. Gonzalez-hernandez ; AL Et | 1998The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitored by observing the changes in thermal diffusivity, starch crystallinity, peak viscosity and the differential dissipation factor (DDF). The results[...]article/chapitre/communication
M. Stolt ; N. Stoforos ; P. Taoukis ; K. Autio | 1999Samples of 10% waxy maize starch dispersions were treated at pressures from 450 to 600 MPa for 0-120 min. The rheological properties of the dispersions were studied by viscosity and low deformation viscoelastic measurements. At 450 MPa, the cons[...]article/chapitre/communication
Q. Nguyen ; C. Jensen ; P. Kristensen | 1998Methods have been developed for characterising the time-dependent and non-Newtonian rheological behaviour of gelatinized maize starch pastes as a function of starch concentration, temperature and shearing conditions. Two types of commercial maiz[...]article/chapitre/communication
Z. Xu ; S. Raphaelides | 1998A tube rheometer of novel design was used to study the flow properties of starch dispersions with concentration from 7 to 30% w/w at 95°C. The flow properties of maize starch dispersions were largely influenced by the time of cooking and shearin[...]
