Results 11 to 20 of about 1,770,251 (304)

Nano Crystalline Starch And Its Alternatif Implementation [PDF]

, 2012
Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
core   +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   +1 more source

PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

Agrointek, 2020
Kimpul is one type of tubers that is high in carbohydrate content so it can be used as a source of starch. Natural starch generally still has several disadvantages.
Krisna Kharisma Suga, Nur Aini, Retno Setyawati   +2 more
doaj   +1 more source

Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

Molecules, 2021
The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat ...
Jia-Lin Liu, Po-Ching Tsai, Lih-Shiuh Lai   +2 more
doaj   +1 more source

Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches

Molecules, 2021
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule ...
Yun Yeh, Lih-Shiuh Lai
doaj   +1 more source

Produksi Pati Termodifikasi dari Beberapa Jenis Pati

Jurnal Rekayasa Kimia & Lingkungan, 2010
Starch is modified for three reasons. First, modified starch provides functional attributes in food applications that native starches normally cannot provide. Second, starch is abundant and readily available.
Cut Erika
doaj   +2 more sources

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core   +1 more source

Effect of Starch Dosage on the Properties of Modified Ground Calcium Carbonate

BioResources, 2014
Ground calcium carbonate (GCC) was modified with a starch/sodium stearate complex and used to prepare different coating weights by controlling the starch dosages.
Huiming Fan, Binfeng Xu, Jianan Liu, Cheng Zhang   +3 more
doaj   +1 more source

Organic Acids Modified Starch–CMC Based Biodegradable Film: Antibacterial Activity, Morphological, Structural, Thermal, and Crystalline Properties [PDF]

, 2023
A novel organic acid-modified starch and carboxymethyl cellulose (CMC) based films plasticized with glycerol were prepared from unconventional tikhur starch (Curcuma angustifolia) by solution casting.
Gayatri Singh, A.A. Broadway, Parvinder Kaur, Harinder Singh, Jyoti Jain, Tanweer Alam   +5 more
core   +1 more source

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols

Molecules
Starch (native and modified) is a major polymer in baked goods, affecting dough rheology, crumb structure, and shelf life. This review covers recent advances in starch functionalization for baking, including chemical, physical, and enzymatic ...
Eric Biney, Min Wang, Kit-Leong Cheong
doaj   +1 more source