Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose-fatty acid inclusion complexes

2013 ◽  
Vol 65 (9-10) ◽  
pp. 864-874 ◽  
Author(s):  
Frederick C. Felker ◽  
James A. Kenar ◽  
George F. Fanta ◽  
Atanu Biswas
Keyword(s):  
Fatty Acid ◽  
Inclusion Complexes ◽  
Microwave Processing ◽  
Jet Cooking

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

LWT ◽  
2021 ◽  
pp. 110867
Author(s):  
Min Hyeock Lee ◽  
Ha Ram Kim ◽  
Woo Su Lim ◽  
Min-Cheol Kang ◽  
Hee-Don Choi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chain Length ◽  
Inclusion Complexes ◽  
Saturated Fatty Acids ◽  
Wheat Starch

Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements

2016 ◽  
Vol 137 ◽  
pp. 133-137 ◽  
Author(s):  
Anna Marinopoulou ◽  
Eleni P. Kalogianni ◽  
Stylianos N. Raphaelides
Keyword(s):  
Fatty Acid ◽  
Interfacial Tension ◽  
Inclusion Complexes

Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking

2016 ◽  
Vol 140 ◽  
pp. 246-252 ◽  
Author(s):  
James A. Kenar ◽  
David L. Compton ◽  
Jeanette A. Little ◽  
Steve C. Peterson
Keyword(s):  
Inclusion Complexes ◽  
High Amylose ◽  
Jet Cooking

scholarly journals ENRICHMENT OF α-( ALPHA) LINOLENIC ACID OF BASIL SEED OIL, Ocinum Basillium L. BY FRACTIONAL CRYSTALIZATION AND CRYSTALIZATION IN UREA INCLUSION COMPLEXES

2011 ◽  
Vol 11 (1) ◽  
pp. 26-30
Author(s):  
Warsito Warsito ◽  
Jumina Jumina ◽  
Chairil Anwar ◽  
Rurini Retnowati ◽  
Ahmad Ghanaim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Inclusion Complexes ◽  
Fractional Crystallization ◽  
Seed Oil ◽  
Methanol Solution ◽  
Urea Solution ◽  
Alpha Linolenic Acid ◽  
Urea Inclusion

Enrichment of α-(alpha) linolenic acid (ALA) of basil seed oil, Ocinum basilicum L. can be done by fractional crystalization and crystalization of fatty acid in urea inclusion complexes (UIC) methods. In this research, the ALA of fatty acid of basil seed oil was fractionated by fractional crystallization in methanol solution at -3, -13 and -25 °C and by crystallization in urea solution (ratio 1:2) at 4, 2, -6 and -8 °C. The ALA percentages were analyzed by GC and GC/MS. The results showed that percentage of ALA obtained from fractional crystallization at -25 °C increase from 65.16 to 91.40, and acquired from UIC is 98.8 at 2 °C

Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

2011 ◽  
Vol 83 (4) ◽  
pp. 1869-1878 ◽  
Author(s):  
Ursula V. Lay Ma ◽  
John D. Floros ◽  
Gregory R. Ziegler
Keyword(s):  
Fatty Acid ◽  
Inclusion Complexes ◽  
Bioactive Compounds ◽  
Fatty Acid Esters ◽  
Acid Esters

Facile Synthesis and Structural Characterization of Amylose-Fatty Acid Inclusion Complexes

2015 ◽  
Vol 15 (5) ◽  
pp. 691-697 ◽  
Author(s):  
Zheng Cao ◽  
Albert J. J. Woortman ◽  
Petra Rudolf ◽  
Katja Loos
Keyword(s):  
Fatty Acid ◽  
Inclusion Complexes ◽  
Structural Characterization ◽  
Facile Synthesis
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