Results 1 to 10 of about 29,666 (290)

SÍNTESIS Y CARACTERIZACIÓN DE UN POLÍMERO BIODEGRADABLE A PARTIR DEL ALMIDÓN DE YUCA

Revista EIA, 2007
En la presente investigación se elaboró un polímero biodegradable a partir del almidón de yuca con base en la implementación de la metodología Taguchi como herramienta de diseño de experimentos.
Juliana Meneses, Catalina María Corrales, Marco Valencia   +2 more
doaj  

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

Foods
The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa   +3 more
doaj   +1 more source

Production of amylopectin and high-amylose starch in separate potato genotypes [PDF]

, 2004
Starch is one of the most important processed products from agriculture. Two main outlets can be identified; starch is either enzymatically processed for the production of sweeteners and as raw material for fermentation or channelled to various ...
Hofvander, Per
core  

Recent Progress toward Understanding Biosynthesis of the Amylopectin Crystal [PDF]

, 2000
Alan M. Myers, Matthew K. Morell, Martha G. James, Steven Ball   +3 more
openalex   +1 more source

SYNTHESIS AND CHARACTERIZATION OF STARCH-CHITOSAN COMPOSITES [PDF]

, 2008
In this experiment, the composites based on chitosan-starch were synthesized at different weight ratios (3/7, 4/6, 5/5, 6/4, 7/3, 8/2, 9/1) by using 4 %v of glycerol as plasticizer.
., Kenfat, ., Wulandari, A., Tokok, Savitri, Emma, Suseno, Natalia   +4 more
core  

Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.)

Scientific Reports
The mutant waxy allele (wx1) is responsible for increased amylopectin in maize starch, with a wide range of food and industrial applications. The amino acid profile of waxy maize resembles normal maize, making it particularly deficient in lysine and ...
Subhra J. Mishra, Ikkurti Gopinath, Vignesh Muthusamy, Rajkumar U. Zunjare, Gulab Chand, Arun K. T. Venkatesh, Elangbam L. Devi, Konsam Sarika, Zahirul A. Talukder, Jitender Kumar, Firoz Hossain   +10 more
doaj   +1 more source

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2011
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review.
Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.   +4 more
doaj  

Penentuan Kondisi Optimum Fermentasi Menggunakan Lactobacillus Bulgaricus dalam Pembuatan Tepung Suweg (Amorphophallus Campanulatus) Terfermentasi [PDF]

, 2013
This aims of this study is to determine the optimum conditions and characteristics of fermented suweg flour. The optimum conditions are determined based on the maximum levels of lactic acid produced in the fermentation process.
Prasetyawan, S. (Sasangka), Suhaili, A. (Ahmad), Sutrisno, S. (Sutrisno)   +2 more
core   +1 more source

Immobilized phosphorylase for synthesis of polysaccharides from glucose [PDF]

, 1972
Continuous processes for enzymatic production of carbohydrates from glucose are discussed. Key reactant in process is identified as phosphorylase which catalyzes reversible formation or degradation of polysaccharide.
Marshall, D. L.
core   +1 more source

Physical properties and structure of enzymatically synthesized amylopectin analogs [PDF]

, 2013
Jelena Ćirić, Albert J. J. Woortman, Pavlo Gordiichuk, Marc C. A. Stuart, Katja Loos   +4 more
openalex   +1 more source