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171 results
  • Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification. [Journal Article]
    Polymers (Basel) 2019; 11(3)Zdybel E, Zięba T, … Tomaszewska-Ciosk E
  • This study aimed to identify the feasibility of producing highly-substituted starch esters via thermal modification of starch using a post-culture medium of Yarrowia lipolitica yeast. This manuscript describes a successful attempt at potato starch modification with a post-culture medium of Yarrowia lipolitica yeast with different concentrations of organic acids. Starch preparations produced by ro…
  • Effect of organic acids on bread quality improvement. [Journal Article]
    Food Chem 2019; 278:267-275Su X, Wu F, … Xu X
  • This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast act…
  • In vitro hypoglycemic potential of spices: Cinnamon and Cumi. [Journal Article]
    Pak J Pharm Sci 2018; 31(6):2367-2372Puttaswamy NY, Rupini GD, … Urooj A
  • Present study evaluates the anti-hyperglycemic potential of two Indian spices Cinnamomum zeylanicum(CZ) and Cumin cyminum(CC) (whole powder and aqueous extracts) using in vitro techniques like glucose adsorption assay, amylolysis kinetics and ex vivo assays like amylase, Sucrase and α-glucosidase assay. CZ displayed higher glucose adsorption and glucose diffusion retardation than CC, as shown by …
  • Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch. [Journal Article]
    Carbohydr Polym 2019; 205:143-150Boonna S, Rolland-Sabaté A, … Tongta S
  • This work investigates the macromolecular structure of native and amylomaltase (AM) treated cassava starch at various reaction times. AM-treated starches showed lower amylose content compared to their parental starch. Long chain proportions (DP 25-80) increased with reaction time up to 4 h and then slightly decreased at 24 h. Macromolecular and fine structure of AM-treated starches for 5 min (AM5…
  • A multiscale kinetics model for the analysis of starch amylolysis. [Journal Article]
    Int J Biol Macromol 2019; 122:405-409Bello-Perez LA, Agama-Acevedo E, … Alvarez-Ramirez J
  • Simple exponential decaying functions are commonly used for fitting the kinetics of starch digested by amylolytic enzymes. A common assumption is that a sole exponential function can account for the kinetics of the whole digestible starch. Recent studies using logarithm-of-slope (LOS) plots showed that digestion kinetics can exhibit multi-scale behavior, an effect reflecting starch fractions with…
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