Thematische Bibliographien / Starch, powder

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Starch, powder“

Autor: Grafiati
Veröffentlicht am 26. Juni 2021
Zuletzt aktualisiert am 4. Februar 2022

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Zeitschriftenartikel zum Thema "Starch, powder"

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Adetoro, Adegoke Olusesan, Umezuruike Linus Opara und Olaniyi Amos Fawole. „Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder“. Foods 9, Nr. 10 (01.10.2020): 1388. http://dx.doi.org/10.3390/foods9101388.

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The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.
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Addelia, Gita Nevara, Shyan Yea Chay, Kharidah Muhammad, Hasanah Mohd Ghazali und Roselina Karim. „How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?“ Turkish Journal of Agriculture - Food Science and Technology 7, Nr. 11 (22.11.2019): 1795. http://dx.doi.org/10.24925/turjaf.v7i11.1795-1798.2621.

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Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.
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Inaba, Ryuichi, Hiroshi Furuta, Tsutomu Uehara und Yoshio Fujiyama. „Application of porous starch-complex powder.“ Journal of Society of Cosmetic Chemists of Japan 29, Nr. 2 (1995): 146–53. http://dx.doi.org/10.5107/sccj.29.146.

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Hunt, Thomas K. „Starch Powder Contamination of Surgical Wounds“. Archives of Surgery 129, Nr. 8 (01.08.1994): 825. http://dx.doi.org/10.1001/archsurg.1994.01420320047008.

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Mastalska-Popławska, Joanna, Marek Sikora, Piotr Izak und Zuzanna Góral. „Role of starch in the ceramic powder synthesis: a review“. Journal of Sol-Gel Science and Technology 96, Nr. 3 (10.09.2020): 511–20. http://dx.doi.org/10.1007/s10971-020-05404-x.

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Abstract The main goal of this work was to demonstrate a broad range of starch applications in ceramic powder synthesis, and to point out that starch and its derivatives can successfully replace polyvinyl derivatives commonly used in ceramic formulations, as they are water-soluble saccharides, burn out more easily, reduce the exothermicity of the combustion reaction, and allow to receive fine and uniform ceramic powders. Starch is an eco-friendly and easily transformable natural carbohydrate polymer that is found in a variety of applications in ceramics and materials science. In this paper, we review the influence of starch on the physicochemical properties of the ceramic powders obtained by means of various synthesis methods (sol–gel method, combustion process, combined methods, and hydrothermal synthesis). Starch plays a differentiated role in each of these methods, i.e., it is a polymerizing agent in sol–gel method, a fuel in combustion process, and a substrate for carbon spheres in hydrothermal synthesis.
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Yang, D. J., Chang Kuk You, J. W. Kim, T. H. Kim, Hong In Shin, Kyo Han Kim, J. H. Lee und Suk Young Kim. „Preparation of Biodegradable Porous Calcium Metaphosphate Granules as Bone Filler by Starch Consolidation“. Key Engineering Materials 284-286 (April 2005): 369–72. http://dx.doi.org/10.4028/www.scientific.net/kem.284-286.369.

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Porous calcium metaphosphate granules for bone fillers were prepared by starch consolidation with baking powder and surfactant. Paste for foaming was prepared by the mixing of calcium metaphosphate powder and water with the various amount of starch (10~20㎛ size), where solid contents 30%, 45%, 60% of the paste. In order to obtain the optimum micro/macro porous structure, the appropriate contents of baking powder and surfactant at a fixed content of starch were examined. In order to examine the content of baking powder on pore morphology, the baking powder was added 60, 180, and 300 wt% of the paste at fixed content of starch. And then, in order to investigate the effect of surfactant on porous structure, surfactant was added 0.035, 0.1, and 0.16 wt% of paste weight at fixed content of starch and baking powder. Foaming was conducted using microwave method, and foamed samples were sintered at 900 °C. The sintered porous blocks with starch only showed uneven and closed macro pores without any micro pores. However, the sintered porous blocks with starch, baking powder, and surfactant showed homogeneous micro and macro porous structures ranging 20~60, and 300~1000 ㎛ in pore size, respectively. The porosity was increased with the increase of surfactant up to about 70 %.
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Lu, Xikun, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan und Charles S. Brennan. „Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties“. Foods 10, Nr. 4 (30.03.2021): 731. http://dx.doi.org/10.3390/foods10040731.

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Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
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Budi, Canggih Setya, Indriana Kartini und Bambang Rusdiarso. „SYNTHESIS OF MESOPOROUS TITANIA BY POTATO STARCH TEMPLATED SOL-GEL REACTIONS AND ITS CHARACTERIZATION“. Indonesian Journal of Chemistry 10, Nr. 1 (21.06.2010): 26–31. http://dx.doi.org/10.22146/ijc.21476.

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Mesoporous titania powders with high-order crystalline building blocks had been synthesized through the sol-gel process using potato starch gel template. Internal spongelike pore structure of starch gel template was generated by heating the starch granules at 95 °C in water solution and freezing the starch gel at -15 °C. The synthesis routes were performed by immersing the starch gel template for 4 days into the white colloidal solution of TiO2 nanoparticles, which were prepared by hydrolyzing titanium (IV) tetraisopropoxide (TTIP) in ethanol at pH 1. Mesoporous TiO2 powders were obtained by two different ways of template removal, performed by calcination of the TiO2-starch composites at 600 °C for 4 h or combination of extraction with ethanol-HCl (2:1) at 80 °C and calcination at 500 °C for 4 h. Fourier Transform Infra Red (FT-IR) spectra shows both of template removal methods result in decreasing of characteristic vibrational band of the starch hydrocarbon on the resulted TiO2 powders. The X-Ray Diffraction (XRD) pattern imply that the concentrations of starch gel template influence the anatase crystallite peaks intensity of the synthesized TiO2 powders. TiO2 templated by 20% of starch sponges gel has highest intensity of anatase crystallite. Scherrer calculation inidicated that anatase particle size has nanoscale dimmension up to 12.96 nm. The nano-architecture feature of mesoporous TiO2 scaffolds was also evaluated by the Scanning Electron Microscope (SEM). It is shown that mesoporous TiO2 framework consist of nanocrystalline TiO2 particles as buiding blocks. The N2 adsorption-desorption isotherm curves assign that TiO2 powder resulted from extraction-calcination route has higher mesoporosity than that of only calcinated. The synthesized mesoporous TiO2 powder exhibits high Brunauer-Emmet-Teller (BET) specific surface area up to 65.65 m2/g. Keywords: mesoporous TiO2, potato starch, template
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Manchun, S., Jurairat Nunthanid, Sontaya Limmatvapirat und Pornsak Sriamornsak. „Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch“. Advanced Materials Research 506 (April 2012): 294–97. http://dx.doi.org/10.4028/www.scientific.net/amr.506.294.

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A new processing method for the production of modified starch, high power ultrasonic treatment (400 W), was applied to native tapioca starch. The effect of processing parameters such as ultrasound amplitude (50 and 100%) and sonication time (10, 20 and 30 minutes) on the properties of the modified starches was investigated. Starch granule morphology observed by scanning electron microscopy (SEM), swelling power, solubility and powder x-ray diffractometry (PXRD) of the obtained ultrasonically treated tapioca starch were determined and compared with native as well as heat-treated tapioca starches. The results from SEM and PXRD showed that the ultrasonic treatment of tapioca starch distorted the crystalline region in starch granules, especially at higher amplitude or sonication time. The swelling power of the tapioca starch increased after treatment with both heat and ultrasound, in which the swelling power of ultrasonically treated starch was higher than that of heat-treated starch. It was found that tapioca starch treated by ultrasound for a certain period of time has an increase in solubility. The increase in the swelling power is associated with water absorption capacity and starch granules solubility.
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Bootklad, Munlika, und Kaewta Kaewtatip. „Biodegradation of thermoplastic starch/eggshell powder composites“. Carbohydrate Polymers 97, Nr. 2 (September 2013): 315–20. http://dx.doi.org/10.1016/j.carbpol.2013.05.030.

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Dissertationen zum Thema "Starch, powder"

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Sjösten, Anette. „Retrograde migration of starch particles in the female genital tract /“. Stockholm, 2004. http://diss.kib.ki.se/2004/91-7140-067-2/.

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Singh, Sachin. „A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends“. DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5410.

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Skim milk was ultrafiltered to three lactose/protein ratios and spray dried. The skim milk powder was extruded with pearled corn starch at different moisture contents, protein contents, lactose/protein ratios, and feed rates (control variables). Response surface methodology and a central composite in cube experimental design were used. This design required 30 experimental runs with 16 factorial points, 8 axial points, and 6 center points for replication. The physical and functional properties evaluated were expansion ratio, product temperature, bulk density, color, shear stress, viscosity, and water absorption index (response variables). Scanning electron microscopy was done to evaluate the microstructural attributes of the extrudates. A quadratic model was used to express the response variables in terms of the control variables. Response surfaces were generated by assigning center point values to 2 of the 4 control variables and then solving the fitted equations as a quadratic in the remaining 2 control variables. An increase in moisture content decreased expansion ratio, product temperature, color, and water absorption index, and increased bulk density, shear stress, and viscosity. An increase in protein content decreased product temperature, shear stress, viscosity, and water absorption index, increased color, and had no effect on expansion ratio and bulk density. An increase in lactose/protein ratio decreased product temperature, viscosity, and water absorption index, and had no effect on expansion ratio, bulk density, color, and shear stress. Feed rate did not have significant individual effect on any response variable. Expansion ratio had a negative correlation with bulk density (r = -0.61) and shear stress (r = -0.62) and a positive correlation with product temperature (r = 0.52). Bulk density and shear stress were positively correlated (r = 0.69), and product temperature and water absorption index were positively correlated too (r = 0.81). Expansion ratio, bulk density, color, and shear stress were chosen to determine a combined set of extrusion conditions most likely to produce an extrudate with properties suitable for a snack-type product.
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Wang, Yu. „Mechanical properties and microstructure of laser sintered and starch consolidated iron-based powders“. Doctoral thesis, Karlstad : Faculty of Technology and Science, Materials Engineering, Karlstads universitet, 2008. http://www.diva-portal.org/kau/abstract.xsql?dbid=1593.

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Fransén, Nelly. „Studies on a Novel Powder Formulation for Nasal Drug Delivery“. Doctoral thesis, Uppsala universitet, Institutionen för farmaci, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-9292.

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Nasal administration has potential for the treatment of indications requiring a fast onset of effect or for drugs with low oral bioavailability. Liquid nasal sprays are relatively common, but can be associated with suboptimal absorption from the nasal cavity; this thesis shows that nasal absorption can be significantly enhanced with a dry powder formulation. It was shown that interactive mixtures, consisting of fine drug particles adhered to the surface of mucoadhesive carrier particles, could be created in a particle size suitable for nasal administration. Sodium starch glycolate (SSG), a common tablet excipient, was used as carrier material. In vitro evaluation of the formulation indicated that the mucoadhesion of the carrier was unlikely to be affected by the addition of a drug. The powder formulation did not improve the in vitro transfer of dihydroergotamine across porcine nasal mucosa compared with a liquid formulation; however, the results were associated with methodological shortcomings. The binding of model substances to SSG and three other excipients was evaluated. Ion exchange interactions were for example detected between SSG and cationic drugs, but these interactions were most extensive at low salt concentrations and should unlikely affect in vivo bioavailability at physiological salt concentrations. Absorption of the peptide drug desmopressin from the SSG nasal formulation, from a novel sublingual tablet formulation and from a commercial nasal liquid spray was evaluated in a clinical trial. While no improvement over the liquid spray was seen with the sublingual tablet, plasma concentrations after the nasal powder formulation were three times higher than those after the liquid spray. All formulations were well accepted by the volunteers. The use of currently available mucoadhesive carrier particles in interactive mixtures offers potential for a new method of producing nasal powder formulations that should also be applicable to large scale production.
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Mota, Eliane Neves da. „Desenvolvimento de sistema ligante para processamento de alumina por injeção a partir de polímeros de fontes renováveis“. reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/108379.

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Neste trabalho, inicialmente, foram obtidos TPSs (amidos termoplásticos) com diferentes concentrações de amido e plastificantes, por processamento em câmara de mistura, com o objetivo de determinar formulações para estudo em extrusora reativa. As formulações de TPS que apresentaram os melhores resultados de torque reométrico foram as que continham 39%m/m de amido. Investigou-se a influência da velocidade da rosca na obtenção de TPS por extrusora reativa, e os resultados mostraram que este parâmetro teve pequena influência na estabilidade do amido termoplástico, sendo possível utilizar 150 rpm de rotação. Foram produzidas 5 blendas com razões de TPS:PEBDL variando de 30:70; 40:60; 50;50; 60:40 e 70:30 para o desenvolvimento de um sistema ligante para a injeção de alumina pelo processo de moldagem de pós (MPI), a partir das quais foi possível analisar a influência do TPS no PEBDL, através de análises de MEV, IF, TGA, DMA e propriedades mecânicas. Quanto maior a concentração de TPS nas blendas, mais heterogênea foi a morfologia observada por MEV e menor o módulo de armazenamento e de perda obtidos por DMA. Este comportamento foi similar ao encontrado pela análise de resistência à tração, que apresentou propriedades mecânicas pobres para elevadas concentrações de TPS. Foram escolhidas três blendas para testar como veículo orgânico em feedstocks de alumina, com carga de partícula sólida de 45%, 50% e 55%v/v de Al2O3. A carga crítica para o sistema ligante-partículas sólidas determinada por reometria de torque foi de 50%v/v de alumina.
In this work, TPSs (thermoplastic starch), with different concentrations of starch and plasticizers for processing in the mixing chamber, were obtained in order to determine formulations for study in a reactive extruder. The TPS formulations that showed the best results for the rheometric torque were those containing 39% w/w starch. The influence of the screw speed to obtain TPS in the reactive extruder was investigated and the results showed that this parameter had little influence on the stability of the thermoplastic starch, allowing the use of 150 rpm rotation speed. Five blends were produced, with TPS:LLDPE ratios of 30:70; 40:60; 50:50; 60:40 and 70:30, to develop a binder for alumina injection by the powder molding process (MPI). From these five systems it was possible to analyze the influence of TPS in LLDPE through SEM analyzes, MFI, TGA, DMA and mechanical properties. The higher the concentration of TPS in blends, more heterogeneous morphology was observed by SEM and the lowest storage and loss modulus were obtained by DMA. This behavior was similar to that found by analysis of tensile strength, which showed poor mechanical properties for high concentrations of TPS. Three blends were chosen for testing as an organic vehicle in alumina feedstocks, with solid particles load of 45%, 50% and 55% v/v of Al2O3. The critical load for the system binder-solid particles, determined by torque rheometry, was 50% v/v of alumina.
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Calle, Domínguez Jehannara. „Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads“. Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/168396.

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[ES] El uso de Colocasia esculenta (L.) Schott y Xanthosoma sagittifolium (L.) Schott como materia prima en forma de almidón o harina es una alternativa sostenible y nutritiva al trigo y otros granos. Esta alternativa permite a los agricultores minimizar las pérdidas después de su cosecha y garantizar la seguridad alimentaria ya que sus propiedades nutricionales, digestivas y saludables son reconocidas por la comunidad científica. Sin embargo, la información existente sobre este rizoma dirigida a su aplicación es bastante limitada. Esta tesis expone la caracterización funcional y tecnológica de los almidones obtenidos a partir de cormos y cormelos de Xanthosoma sagittifolium (L.) Schott. Asimismo, se evaluó tecnológicamente el efecto de la combinación de enzimas, hidrocoloides, almidón de patata, harina pregelatinizada sobre la harina de los cormelos de la Colocasia esculenta (L.) Schott en el desarrollo de un pan sin gluten. Además, se evaluaron las propiedades tecnológicas y digestivas de una fórmula básica para puré desarrollada a partir de harina de cormelos de Xanthosoma spp. y Colocasia spp. Además, la revisión bibliográfica realizada permitió poner en contexto los efectos saludables demostrados clínicamente de esta materia prima y sus componentes. Se demostró que existen diferencias significativas entre el almidón de cormos y cormelos de la misma especie. Se concluyó que la harina de Colocasia esculenta (L.) Schott es una buena opción para incrementar el valor nutricional de los panes sin gluten. Entre las estrategias probadas, el pan elaborado a partir de la mezcla con almidón de patata resultó la menos aconsejable. Además, todas las estrategias aplicadas originaron panes con menor índice glucémico que sus homólogos sin gluten reportados en otros estudios. Por primera vez, este trabajo recomienda el uso de harina de cormelos de Xanthosoma sagittifolium (L.) Schott y Colocasia esculenta (L.) Schott y para desarrollar purés con un valor nutricional agregado. La revisión bibliográfica realizada permitió recopilar los efectos demostrados clínicamente, concretamente antihiperglucémicos, antihepatotóxicos, antihipertensivos, hipoglucemiantes, anticancerosos, hipolipidémicos y prebióticos, entre otros, de los compuestos bioactivos presentes en esta planta.
[CA] L'ús de Colocasia esculenta (L.) Schott i Xanthosoma sagittifolium (L.) Schott com a matèria primera en forma de midó o farina, és una alternativa per a minimitzar les perdues després de la seua collita i garantir la seguretat alimentària ja que les seues propietats nutricionals, digestives i saludables són reconegudes per la comunitat científica. Aquesta tesi exposa la caracterització funcional i tecnològica dels midons obtinguts a partir de corms i cormelos de Xanthosoma sagittifolium (L.) Schott. D'una banda és va avaluar tecnològicament l'efecte de la combinació d'enzims, hidrocol·loides, midó de creïlla, farina pregelatinitzada sobre la farina dels cormelos de la Colocasia esculenta (L.) Schott en el desenvolupament d'un pa sense gluten. D'altra banda, es van avaluar les propietats tecnològiques i digestives d'una fórmula bàsica per a puré desenvolupada a partir de farina de cormelos de Xanthosoma spp. i Colocasia spp. que es pot destinar a poblacions vulnerables amb afeccions gastrointestinals, diabètics, celíacs, entre altres. A més, es va realitzar una revisió on s'exposen els efectes saludables demostrats clínicament, dels seus components. Es va demostrar que existeixen diferències significatives entre el midó de corms i cormelos de la mateixa espècie. Per tant, es va concloure que la farina dels cormelos de la Colocasia esculenta (L.) Schott és una bona opció per a incrementar el valor nutricional dels pans sense glútens i entre les estratègies provades, el pa elaborat a partir de la mescla amb midó de creïlla va resultar la menys aconsellable, però tots van mostrar menor índex glucèmic que els seus homòlegs sense glútens reportats en altres estudis. A més, per primera vegada es va recomanar l'ús de farina cormelos de Xanthosoma sagittifolium (L.) Schott i Colocasia esculenta (L.) Schott per a desenvolupar purés amb un valor nutricional agregat. La revisió bibilogràfica realitza va permetre recopilar el efectes demostrats clínicament, en concret antihiperglucémic, antihepatotóxic, antihipertensiu, hipoglucemiant, anticancerós, hipolipidémic i prebiòtic, entre altres, dels compostos bioactius presents en aquest rizoma.
[EN] The use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott as a raw material in form of starch or flour is a nutritious and sustainable alternative to wheat and other grains. This alternative allows farmers to minimize losses after harvest and guarantee food safety since its nutritional, digestive and healthy properties are recognized by the scientific community. Nevertheless, there is still scarce information about these rhizomes that limit their application. This thesis illuminates the functional and technological characterization of the starches obtained from corms and cormels of Xanthosoma sagittifolium (L.) Schott. Likewise, the effect of the combination of enzymes, hydrocolloids, potato starch, pregelatinized flour on Colocasia esculenta (L.) Schott cormels flour toward the development of a gluten-free bread was technologically evaluated. Furthermore, the technological and digestive properties of a basic formula for pastes developed from cormels flour of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was evaluated. In addition, a review was conducted and the health effects clinically demonstrated are exposed. It was shown that there are significant differences between the starch of corms and cormels of the same species. It was concluded that the flour from Colocasia esculenta (L.) Schott cormels is a good option to increase the nutritional value of gluten-free breads. Among the strategies tested, the bread made from mixtures with potato starch was the least desirable, but all strategies tested gave breads with lower glycemic index than gluten-free counterparts reported in other studies. For the first time, this works recommends the use of cormels flour from Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was recommended to develop pastes to nutritional value to gluten-free products. In addition, the bibliographic review carried out allowed the compilation and analysis of the clinically demonstrated effects, especifically, antihyperglycemic, antihepatotoxic, antihypertensive, hypoglycemic, anti-cancer, hypolipidemic and prebiotic effects, among others, of the bioactive compounds present in these plants.
Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). Tropical Food Research Institute from Cuba provided the rhizomes.
Calle Domínguez, J. (2021). Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/168396
TESIS
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Oliveira, Ludmilla de Carvalho 1985. „Antioxidant properties and physical, sensory and nutritional characteristics of extruded corn-based breakfast cereal elaborated with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel powder : Propriedades antioxidantes e características físicas, sensoriais e nutricionais de cereal matinal extrusado elaborado com farinha de trigo de grão inteiro e casca de jabuticaba (Myrciaria cauliflora) em“. [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256006.

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Orientador: Caroline Joy Steel
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A extrusão é a principal tecnologia utilizada na obtenção de cereal matinal ready-to-eat (RTE), sendo o amido o principal constituinte estrutural. O processo ocorre sob condições de alta temperatura, alta pressão, baixa umidade e cisalhamento. Atentos à crescente demanda de consumidores preocupados com a saúde, estudos têm mostrado que é possível introduzir ingredientes na formulação de extrusados que incrementem o seu valor nutricional e/ou funcional e, no caso de cereal matinal, a farinha de trigo de grão inteiro e os produtos derivados de frutas são exemplos com potencial de associar funcionalidade ao produto. O objetivo deste trabalho foi avaliar o efeito da substituição da farinha de milho (FM) por farinha de trigo de grão inteiro (FTGI), da umidade de alimentação da matéria-prima e da temperatura de extrusão sobre as propriedades tecnológicas, sensoriais e nutricionais de cereal matinal RTE. Os cereais matinais foram elaborados seguindo um delineamento composto central rotacional 23 (18 ensaios), sendo as variáveis independentes: proporção de FTGI, umidade de alimentação da matéria-prima e temperatura das zonas 3 e 4 da extrusora. Os produtos extrusados foram avaliados quanto aos aspectos físicos, químicos, nutricionais e sensoriais. O ponto ótimo foi selecionado de forma empírica, tendo como critérios de definição expansão intermediária, máximo teor de fibra alimentar (considerando os valores estabelecidos pela legislação), mínima dureza e máxima crocância, principalmente após imersão em leite. Com base nisso, quatro formulações de cereal matinal foram processadas nas condições de temperatura e umidade do ponto ótimo (100°C e 16%, respectivamente) e com inclusão de casca de jabuticaba em pó (CJP), sendo: (1) 100% de FM; (2) 20% FM + 80% FTGI; (3) 10% FM + 10% CJP + 80% FTGI e (4) 90% FM + 10% CJP. Os cereais resultantes foram igualmente avaliados quanto a sua qualidade tecnológica (índice de expansão, densidade aparente, textura a seco, textura em leite, índice de solubilidade em água, índice de absorção de água), nutricional (fibra alimentar total, perfil de fenólicos e atividade antioxidante) e sensorial (testes de aceitação e de intenção de compra). O perfil de fenólicos e a atividade antioxidante dos cereais matinais e matérias-primas foram avaliados por cromatografia líquida de alta eficiência (CLAE) e pela capacidade de absorbância do radical oxigênio (ORAC). A combinação de FTGI com FM foi uma boa alternativa para o incremento do teor de fibra alimentar nos produtos extrusados. As propriedades de textura dos extrusados, dureza e crocância, foram principalmente influenciadas pela FTGI e umidade de alimentação; com alterações nas propriedades após imersão em leite. Em relação à cor, os cereais elaborados com alto teor de FTGI à alta temperatura ou alto teor de umidade foram mais escuros. A natureza do amido, tão bem como a presença de fibra governou o processo de gelatinização, a formação do complexo amilose-lipídeo e a retrogradação. Os cereais matinais contendo FTGI e CJP apresentaram aceitáveis características físicas e sensoriais. Antocianinas, cianidina 3-glicosídeo e delfinidina 3-glicosídeo, e ácido ferúlico foram os compostos fenólicos predominantes na CJP e FTGI, respectivamente, e também presentes nos cereais após extrusão, os quais apresentaram atividade antioxidante in vitro
Abstract: Extrusion is the main technology used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. The process submits the ingredients to conditions of high temperature, high pressure, low moisture, and shear. Aware of the growing demand of consumers concerned with their health, studies have shown that is possible to introduce ingredients that enhance the nutritional and/or functional value of extruded products and, in the case of breakfast cereals, whole-grain wheat flour and fruit products are examples with the potential of associating functionality to the product. The objective of this study was to evaluate the effect of the substitution of corn flour (CF) by whole-grain wheat flour (WGWF), extrusion temperature and raw-material moisture content on the technological, sensory and nutritional properties of RTE breakfast cereals. The breakfast cereals were produced following a 23 central composite rotatable design (18 trials), being the independent variables: WGWF ratio, feed moisture and temperature of 2rd and 3th barrel zones. The extruded products were evaluated in terms of physical, chemical and nutritional aspects. The optimum point (OP) was selected, empirically, considering intermediate sectional expansion, maximum dietary fiber (legislation value), minimum compression force and maximum crispness, mainly after immersion in milk. In a second stage, four breakfast cereal formulations were processed at temperature and feed moisture corresponding to the OP (100°C and 16%, respectively) and with jabuticaba peel powder (JPP) inclusion, being: (1) 100% CF; (2) 20% CF + 80% WGWF (3) 10% CF + 10% JPP + 80% WGWF e (4) 90% CF + 10% JPP. The breakfast cereals were evaluated in terms of technological (expansion index, bulk density, dry texture, texture after soaking in milk, water solubility index and water absorption index), nutritional (total dietary fiber) and sensorial quality (sensorial acceptability and purchase intention). The phenolic profile and antioxidant activity of cereals and raw materials were also evaluated by high performance liquid chromatograph (HPLC) and oxygen radical absorbance capacity (ORAC assay), respectively. The combination of wholemeal wheat flour with corn flour was a good alternative for increasing the fibre content of extruded products. The textural properties of the extrudates, hardness and crispness, were mainly influenced by WGWF and feed moisture; with changing in properties after soaking in whole milk. In relation to color, the extrudates elaborated with high amount of WGWF at high temperature or high feed moisture content was darker. The starch nature as well the fiber presence governed the starch transformations and interactions (gelatinization, amylose-lipid formation and retrogradation). The low sugar breakfast cereals from WGWF and JPP showed acceptable physical and sensory characteristics. The anthocyanins, cyanidin 3-glucoside (cyd-gluc) and delphinidin 3-glucoside (dpd-gluc), and ferulic acid were the predominant phenolic compounds in raw materials (JPP and WGWF, respectively), and were also identified in extrudates, which showed in vitro antioxidant activity
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
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Nath, de Oliveira Daniela. „Thermal properties of starch from transgenic isolines of wheat differing in starch surface components“. Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/4319.

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Master of Science
Department of Grain Science and Industry
Jon M. Faubion
Endosperm texture is an important characteristic in determining wheat processing and end-use. The presence of puroindoline proteins on the starch surface is the biochemical marker for wheat hardness. Near-isogenic samples over expressing puroindolines have been used to assess the effect of wheat hardness on final product characteristics. The objective of this study was to determine differences among starch isolated from near-isogenic samples and to investigate the role starch surface components play in pasting. The use of near-isogenic samples over expressing puroindolines combined with the use of two methods of starch isolation (batter and dough) was an effective means to create samples with varied amounts of surface components. Starch thermal properties were characterized and surface proteins and lipids were quantified. Starch isolated from hard wheat cultivars presented more similarities with starch isolated from its soft near-isogenic line when a dough method was used than when a batter method was used. Starch from soft experimental lines isolated using a batter method showed increased MVA peak viscosity, breakdown and swelling power. Increased levels of LysoPC in starch isolated from hard wheat cultivars or soft experimental lines by dough method could have complexed with amylose and restricted granule swelling. Thereby, decreasing peak viscosity, breakdown and swelling power.
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Stewart, Vivian-Lee. „Influence of block angle and diver stance on power production and takeoff velocity in swim starting“. Thesis, University of Ottawa (Canada), 1996. http://hdl.handle.net/10393/9681.

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This research examined three different diving stances during the competitive grab start of swimming--that of the standard position, called the Toes-Over position, the Toes-Back position where the swimmers were not permitted to curl their toes over the edge of the $-$10 degree inclined starting block and the Level position where the platform was levelled. A starting position was being sought which would increase a swimmer's projection angle from the blocks and thus flight time before entry. Eight female swimmers were filmed using a stationary cinecamera while reaction forces were collected, simultaneously, by a force platform mounted on the starting block. Net forces and moments of force at the three leg joints were calculated using inverse dynamics (Winter, 1979). The powers produced by these net moments were then computed to determine which muscle groups contributed to the work done during the start. Based on the results of this study there were no significant differences in the performances of female swimmers using the grab start technique in terms of takeoff velocity, takeoff angle or horizontal distance for the dive when starting from a level surface or $-$10 degree inclined surface. The hip extensor muscles provided the greatest amount of power during the propulsive (thrust) phase of the swim start.
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Holmberg, Andreas. „Varför starka stater förlorar asymmetriska konflikter : Globaliseringens effekter på folkviljan“. Thesis, Försvarshögskolan, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:fhs:diva-9417.

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Why do strong states, despite their far superior military capabilities, experience increasing difficulties in defeating small states in asymmetric conflicts? In this thesis I develop a conceptual framework based on Keohane & Nye's theory of complex interdependence, in which I argue that the increased degree of mutual interdependence among strong states leads to decreased cost-tolerance when exercising military power. This, in turn, leads to power being exercised in other forms such as different types of sanctions, influence on political agendas or through political pressure made possible by asymmetric vulnerabilities. The conceptual framework is tested with descriptive statistics and multiple linear regression on all 118 cases of asymmetric conflicts fought between 1945 and 2003. The results challenge existing knowledge about factors such as the importance of military power, troop commitment, external support, the nature of government and freedom of the press. At the same time, risks are identified in small states’ strategies that are based on external support. The result of the study indicates that such strategies lead to increased cost-tolerance among strong intervening states.
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Bücher zum Thema "Starch, powder"

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Grzybowski, Marian. Federalny aparat wykonawczy w Stanach Zjednoczonych Ameryki. Kraków: Nakł. Uniwersytetu Jagiellońskiego, 1992.

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Gerhardt, Michael J. The power of precedent. Oxford ; New York: University Press, 2008.

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Guenther, Todd. Starship design: Interstellar forum for naval power. [Holyoke, Mass: Todd Guenther, 1987.

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Staff, parents, and politics in Head Start: A case study in unequal power, knowledge, and material resources. New York: Falmer Press, 2000.

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Sissel, Peggy A. Staff, parents, and politics in Head Start: A case study in unequal power, knowledge, and material sources. New York: Garland Pub., 1999.

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The power of stars: How celestial observations have shaped civilization. New York: Springer Verlag, 2011.

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Hugh, Dafydd Ab. Balance of Power: Star Trek: The Next Generation #33. New York: Pocket Books, 1995.

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Taṣvīrī az iṣlāḥ-i idārah va mubārizah bā Fasād-i Idārī dar Qūvah-i Qaz̤āʼiyah-i Jumhūrī-i Islāmī-i Afghānistān. [Kabul, Afghanistan]: Starah Maḥkamah-i J. I. A, 2009.

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Zuev, Sergey, Ruslan Maleev und Aleksandr Chernov. Energy efficiency of electrical equipment systems of autonomous objects. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1740252.

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When considering the main trends in the development of modern autonomous objects (aircraft, combat vehicles, motor vehicles, floating vehicles, agricultural machines, etc.) in recent decades, two key areas can be identified. The first direction is associated with the improvement of traditional designs of autonomous objects (AO) with an internal combustion engine (ICE) or a gas turbine engine (GTD). The second direction is connected with the creation of new types of joint-stock companies, namely electric joint-stock companies( EAO), joint-stock companies with combined power plants (AOKEU). The energy efficiency is largely determined by the power of the generator set and the battery, which is given to the electrical network in various driving modes. Most of the existing methods for calculating power supply systems use the average values of disturbing factors (generator speed, current of electric energy consumers, voltage in the on-board network) when choosing the characteristics of the generator set and the battery. At the same time, it is obvious that when operating a motor vehicle, these parameters change depending on the driving mode. Modern methods of selecting the main parameters and characteristics of the power supply system do not provide for modeling its interaction with the power unit start-up system of a motor vehicle in operation due to the lack of a systematic approach. The choice of a generator set and a battery, as well as the concept of the synthesis of the power supply system is a problem studied in the monograph. For all those interested in electrical engineering and electronics.
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Prima. Official Sega Genesis: Power Tips Book. Rocklin, CA: Prima Publishing, 1992.

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Buchteile zum Thema "Starch, powder"

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Marins, E. M., E. F. Lucena, F. P. Santos, Élson de Campos, M. Zacharias und J. A. J. Rodrigues. „Recycling of Silicon Carbide and Corn Starch as Binder Originating from Commercial Starch Consolidation“. In Advanced Powder Technology IV, 425–29. Stafa: Trans Tech Publications Ltd., 2005. http://dx.doi.org/10.4028/0-87849-984-9.425.

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Anggono, Juliana, Ida A. O. R. S. Shavitri und Soejono Tjitro. „Microstructural Study of Alumina Porous Ceramic Produced by Reaction Bonding of Aluminium Powder Mixed with Corn Starch“. In Advances in Bioceramics and Porous Ceramics IV, 185–97. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118095263.ch17.

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Huan, Changpeng. „Symbolic Power and Journalistic Stance“. In Journalistic Stance in Chinese and Australian Hard News, 181–202. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0791-1_10.

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Van Horn, Hugh M. „Star Power“. In Unlocking the Secrets of White Dwarf Stars, 41–52. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-09369-7_5.

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Kutyłowski, Mirosław. „Computational power of one-way multihead finite automata“. In STACS 90, 176–87. Berlin, Heidelberg: Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/3-540-52282-4_41.

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Krause, Matthias. „On the Computational Power of Boolean Decision Lists“. In STACS 2002, 372–83. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/3-540-45841-7_30.

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Penprase, Bryan E. „Our Experience of the Sky and Star Knowledge“. In The Power of Stars, 1–28. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6803-6_1.

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Penprase, Bryan E. „Concluding Thoughts“. In The Power of Stars, 303–8. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6803-6_10.

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Penprase, Bryan E. „A World of Constellations in the Night Sky“. In The Power of Stars, 29–76. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6803-6_2.

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Penprase, Bryan E. „Creation Stories from Around the World“. In The Power of Stars, 77–98. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6803-6_3.

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Konferenzberichte zum Thema "Starch, powder"

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Liu, Chia-I., Chi-Yuan Huang, Alberto D’Amore, Domenico Acierno und Luigi Grassia. „THE RESEARCH ON THERMAL PROPERTIES AND HYDROPHOBILITY OF THE NATIVE STARCH∕HYDROLYSIS STARCH BLENDS WITH TREATED CaCO[sub 3] POWDER“. In IV INTERNATIONAL CONFERENCE TIMES OF POLYMERS (TOP) AND COMPOSITES. AIP, 2008. http://dx.doi.org/10.1063/1.2989085.

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Wiggans, Ruth, Joan Pilling und Jennifer Hoyle. „Tapioca starch powder as a new cause of occupational asthma in bakers“. In ERS International Congress 2018 abstracts. European Respiratory Society, 2018. http://dx.doi.org/10.1183/13993003.congress-2018.pa4529.

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De Oliveira, Rafael Augustus, Gislaine Ferreira Nogueira und Farayde Matta Fakhouri. „Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films“. In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7807.

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This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.
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Wirjosentono, Basuki, Tamrin, Amir Hamzah Siregar, Diana Adnanda Nasution, Isna Shara Siregar, Siti Sarah Fazira, Hanifah Siregar und Nurainun Mardhiah. „Addition of Taro, Breadfruit, Seaweeds and Soymilk Waste Powders into Cassava Starch and Corn Powder-based Rice Analogues“. In International Conference on Chemical Science and Technology Innovation. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009005103350338.

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De Oliveira, Rafael Augustus, Gislaine Ferreira Nogueira und Farayde Matta Fakhouri. „Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying“. In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7815.

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The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property
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SI, Guo-ning, und Bao-guo LI. „Influence of the friction coefficient on the tablet characteristics during the starch powder material direct compaction“. In The 2015 International Conference on Materials Engineering and Environmental Science (MEES2015). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814759984_0049.

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Rosida, Dedin, Anisa Dewi und Dahlia Elianarni. „Characteristics of Chili Powder (Capsicum Frutescens L.) with Maltodexstrin Encapsulants from Starch of White Yam (Dioscorea Alata)“. In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009984100190025.

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Wirjosentono, Basuki, Tamrin, Amir Hamzah Siregar, Diana Adnanda Nasution und Paula Netti Sihombing. „Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder“. In International Conference on Chemical Science and Technology Innovation. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009005403390342.

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Zaaba, Nor Fasihah, und Hanafi Ismail. „The effect of filler loading on tensile and morphological properties of polylactic acid (PLA)/ thermoplastic corn starch (TPCS)/ peanut shell powder (PSP) biocomposites“. In MATERIALS CHARACTERIZATION USING X-RAYS AND RELATED TECHNIQUES. Author(s), 2019. http://dx.doi.org/10.1063/1.5089372.

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Ide, Makoto, Seiichi Irie, Nobuyuki Matsuo, Asuka Oda, Shigeru Tanaka und Shigeru Itoh. „Research About Pulverization of Rice Using Underwater Shock Wave by Electric Discharge“. In ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/pvp2010-25549.

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In recent years, it is expected that the consumption of rice powder in Japan increases for food self-support rate improvement. The consumption of enormous energy during making rice powder and loss of starch in rice by frictional heat is occurred by using the existing manufacturing method. Application techniques using underwater shock wave which is generated by high voltage electric discharge are studied in our laboratory. When some food samples are treated by underwater shock wave, following advantages are obtained, a little heat treatment, decreasing consumption of the energy, and shortening of processing time. In food processing using underwater shock wave, the spalling destruction due to propagation characteristics of shock wave and mediums, which have difference density, is used. In this study, the pressure vessel for pulverization of rice was developed, and then, intensity of pressure in vessel is measured by way of experiment, and simulated numerical analysis.
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Berichte der Organisationen zum Thema "Starch, powder"

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Jusell, Judson J. Space Power Theory: A Rising Star. Fort Belvoir, VA: Defense Technical Information Center, April 1998. http://dx.doi.org/10.21236/ada398543.

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Pow, R., M. Reindl und W. Tilmetz. High power density fuel cell stack development for automotive applications. Office of Scientific and Technical Information (OSTI), Dezember 1996. http://dx.doi.org/10.2172/460219.

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Shafiul Alam, S., Abhishek Banerjee, Cliff Loughmiller, Thomas Mosier, Ben Jenkins, Matthew Roberts, Vahan Gevorgian und Brion Bennett. Idaho Falls Power Black Start Field Demonstration - Preliminary Outcomes Report. Office of Scientific and Technical Information (OSTI), April 2021. http://dx.doi.org/10.2172/1817907.

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Recknagle, Kurtis P., und Brian J. Koeppel. Analyses of Large Coal-Based SOFCs for High Power Stack Block Development. Office of Scientific and Technical Information (OSTI), Oktober 2010. http://dx.doi.org/10.2172/1009408.

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Gaudet, J. A., und W. L. Baker. The Start of High Power Microwave Research at the Air Force Weapons Laboratory. Fort Belvoir, VA: Defense Technical Information Center, Juni 1999. http://dx.doi.org/10.21236/ada368517.

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Figueroa, R. A., J. Carter, R. Rivera und J. Otahal. Construction and start-up of a 250 kW natural gas fueled MCFC demonstration power plant. Office of Scientific and Technical Information (OSTI), Dezember 1996. http://dx.doi.org/10.2172/460151.

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Adapa, Ram, und Dante Piccone. Solid-State Fault Current Limiter Development : Design and Testing Update of a 15kV SSCL Power Stack. Office of Scientific and Technical Information (OSTI), April 2012. http://dx.doi.org/10.2172/1043100.

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Davis, W. E. Hanford Site radionuclide national emission standards for hazardous air pollutants unregistered stack (power exhaust) source assessment. Office of Scientific and Technical Information (OSTI), August 1994. http://dx.doi.org/10.2172/10176191.

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Appleby, A. J. A Lightweight Solid Polymer Electrolyte Fuel Cell with Stack Power Density of 3kW/lb (7 kW/kg). Fort Belvoir, VA: Defense Technical Information Center, Januar 1989. http://dx.doi.org/10.21236/ada216253.

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Angevine, Colin, Karen Cator, Babe Liberman, Kim Smith und Viki Young. Designing a Process for Inclusive Innovation: A Radical Commitment to Equity. Digital Promise, November 2019. http://dx.doi.org/10.51388/20.500.12265/86.

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This paper starts from the premise that missing from existing education R&D is a radical commitment to equity. The paper presents Inclusive Innovation, a model that reimagines authority, decision-making, and risk in the context of education R&D and provides an overarching framework for authentically engaging underrepresented stakeholders at the earliest stages and shifting their roles to leaders, participants, and beneficiaries. The power of Inclusive Innovation is that it doesn’t just invite underrepresented voices and perspectives into the innovation ecosystem; it places them at the center of it.
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