Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties AbstractIn this study effects of autoclaving temperature (140–145°C) and storing time (24, 48 and 72h) on resistant starch (RS) formation from high amylose corn starch were investigated and functional and pasting...
Consistency of laboratory animal food following incubation prior to autoclavingIn this study the conventional autoclaving technique was modified by incubating the food overnight prior to autoclaving....
Effect of autoclaving diets use for growing rats: digestibility and performance... Experiments were carried out to evaluate the use of autoclaving diets for growing rats....
Preparation technology of corn resistant starch by autoclaving methodKey words: corn; resistant starch; autoclaving method Abstract: Normal corn starch was used as raw material in this research and was treated by autoclaving method to produce corn resistant starch (CRS)....
