Predicting and controlling starch retrogradation is of great interest. Advancements in starch
retrogradation are relatively slow and many problems remain to be resolved. At present …

Non-destructive systems are recent trends for quality evaluation of fruits and vegetables.
Information on post-harvest variations in electrical properties is needed to develop new …

This book explores important new NMR spectroscopic methods and describes and
compares the application of NMR to a large variety of useful materials with results from other …

The objective of this study was to evaluate the effects of salts on the gelatinization and
retrogradation of maize and waxy maize starch. Experimental results showed that the salting …

Effects of molecular weight (Mw) of xanthan (XG) and salts (0.1 M NaCl or CaCl2) on the
pasting, thermal, and rheological properties of rice starch (RS) were studied. A series of five …

The dielectric properties of 15 vegetables and fruits were measured at 2450MHz from 5 to
130° C. Equations were developed as a function of temperature, ash, and either moisture …

Dielectric properties of mashed potatoes relevant to microwave and radio‐frequency (RF)
pasteurization and sterilization processes were measured over 1 to 1800 MHz and 20° C to …

This study presents a new method of 3D printing food constructs using wheat starch gel, with
a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the …

The effect of sodium chloride on the gelatinization and rheological properties of wheat and
potato starches has been studied using differential scanning calorimetry, dynamic …

The objective of this study was to determine the effects of salts on the physicochemical,
microstructural and thermal properties of potato starch. The salting-out ions were able to …