Search results for "Retrogradation"

showing 2 items of 2 documents

Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient

2021

Abstract A procedure easy to upscale industrially aimed at obtaining resistant starch (RS) type III (RS-III) was optimized, using a native faba bean from Mexico (Vicia faba L. creole) as RS source for the first time. Pullulanase debranching treatment (6–18 enzyme units (U)/g starch; 0–27 h) and retrogradation process (−30 °C, 2 °C or 20 °C; 1–6 days) was optimized for faba beans. Optimal conditions were determined at 18 U/g for 27 h and a retrogradation process at 20 °C for 6 days. Obtained faba bean RS was also compared with RS obtained from conventional sources, beans (Phaseolus vulgaris L. Jamapa) and maize, under these optimal conditions. Beans (faba beans, 64.88%; beans, 64.84%) yielde…

0106 biological sciencesfood.ingredientRetrogradation (starch)biologyPullulanaseChemistryStarch04 agricultural and veterinary sciencesbiology.organism_classification040401 food science01 natural sciencesVicia fabaIngredientchemistry.chemical_compound0404 agricultural biotechnologyfood010608 biotechnologyFood sciencePhaseolusResistant starchLegumeFood ScienceLWT
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Conodonts versus Triassic Climatic and Eustatic Changes

2015

Kılıç, Ali Murat (Balikesir Author)

Extinction eventExtinctionproteromorphosis.PermianSiberian TrapsProgenesisTriassic ConodontsEarth and Planetary Sciences(all)General MedicineProteromorphosisSingle massShort lifePaleontologyPeriod (geology)PhylogenyGeologyRetrogradationProcedia Earth and Planetary Science
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