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Gelatinization of Starch and Modified Starch
Starch - Stärke, 1989AbstractGelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature.
P. K. Hari, S. Garg, S. K. Garg
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Modified starch for conservation purposes
Studies in Conservation, 1980AbstractThe properties of a series of starches of different origin are compared. We propose a preparation of hydrolyzed wheat starch which yields a paste particularly suitable for the mounting of very brittle silk.
G. Van Steene, L. Masschelein-Kleiner
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Intragranular starch: Comparison of starch USP and modified cornstarch
Journal of Pharmaceutical Sciences, 1975Incorporation of starch USP or a modified cornstarch within the granules of several drug formulations was investigated. In general, the formulation containing the modified starch exhibited improved processing characteristics as well as improved tablet properties.
J B, Schwartz, E T, Martin, E J, Dehner
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Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch
Journal of Cereal Science, 2000Abstract Waxy wheat starch (WWS) and waxy corn starch (WCS) were cross-linked in an aqueous slurry at c. 37% starch solids with 0·013 to 0·050% phosphoryl chloride (starch basis) at pH 11·5 for 60 min in the presence of c. 2·1% sodium sulphate (starch basis).
I. Reddy, P.A. Seib
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2019
Starch is a carbohydrate polymer found abundantly on earth. It is synthesized in plants as a short-term storage compound for respiration in the leaves and for long-term storage in the tubers, seeds and roots of plants. A wide variety of enzymes modify or convert starch into various products.
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Starch is a carbohydrate polymer found abundantly on earth. It is synthesized in plants as a short-term storage compound for respiration in the leaves and for long-term storage in the tubers, seeds and roots of plants. A wide variety of enzymes modify or convert starch into various products.
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Modified food starch—an update
Journal of the American Dietetic Association, 1988In 1970, the National Academy of Sciences reviewed the safety and suitability of modified food starch for use in baby foods. Their report concluded that modified food starches were safe and appropriate for use. A second review, in 1978, by the Committee on Nutrition of the American Academy of Pediatrics, reaffirmed this conclusion. This update provides
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Journal of Consumer Studies & Home Economics, 1983
The properties and uses of modified starches are reviewed and preparative methods outlined. Legislation covering the use of modified starches in foods is briefly discussed together with the toxicity and digestibility of these starches. Some analytical techniques used for modified starches are described.
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The properties and uses of modified starches are reviewed and preparative methods outlined. Legislation covering the use of modified starches in foods is briefly discussed together with the toxicity and digestibility of these starches. Some analytical techniques used for modified starches are described.
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Properties of Starch and Modified Starches
2020Jean-Luc Wertz, Bénédicte Goffin
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