Results 141 to 150 of about 316,030 (197)

Development and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications. [PDF]

Food Sci Nutr
Bhatia S, Jawad M, Chinnam S, Al-Harrasi A, Shah YA, Khan TS, Al-Azri MS, Koca E, Aydemir LY, Dıblan S, Mohan S, Najmi A, Khalid A, Khan MR.   +13 more
europepmc   +1 more source

Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation. [PDF]

Gels
Peng Z, Wang X, Liu Z, Zhang L, Cheng L, Nia J, Zuo Y, Shu X, Wu D.   +8 more
europepmc   +1 more source

Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation. [PDF]

Gels
Xie H, Duan Q, Hu G, Dong X, Ma L, Fu J, Yang Y, Zhang H, Song J, Gao Q, Yu L.   +10 more
europepmc   +1 more source

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment. [PDF]

Food Chem X
Zhang S, Wu W, Zhu J, Wu J, Gan Z, Deng H, Zhang Y, Liao L.   +7 more
europepmc   +1 more source

Potato Starch

, 2018
Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the liking of food stuffs. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of
Semeijn, Cindy, Buwalda, Pieter L.
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Gel Formation in Mixtures of High Amylopectin Potato Starch and Potato Starch

Carbohydrate Polymers, 2004
Abstract The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C ...
Fernando E Ortega-Ojeda, Helena Larsson, Ann-Charlotte Eliasson   +2 more
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Structure of Potato Starch

, 2009
Potato starch granules consist primarily of two tightly packed polysaccharides, amylose and amylopectin. Amylose, which amount for 20-30%, is the principal linear component, but a fraction is in fact slightly branched. Amylopectin is typically the major component and is extensively branched, containing short chains with an average length of 22-25 ...
Bertoft, Eric, Blennow, Andreas
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Characterization of Potato Leaf Starch

Journal of Agricultural and Food Chemistry, 2004
The starch accumulation-degradation process as well as the structure of leaf starch are not completely understood. To study this, starch was isolated from potato leaves collected in the early morning and late afternoon in July and August, representing different starch accumulation rates. The starch content of potato leaves varied between 2.9 and 12.9% (
Stalin, Santacruz, Kristine, Koch, Roger, Andersson, Per, Aman   +3 more
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Kinetics of the Benzylation of Potato Starch

Starch - Stärke, 1985
AbstractThe formation of benzyl ethers of potato starch by etherification with benzyl chloride is base catalyzed and is therefore carried out at high pH. In a suspension of starch granules the rate of starch ether formation is found not to be linearly related to the concentration of hydroxyl ions in the water phase of the suspension.
FREE, HWH, JOOSTEN, GEH, ROELFSEMA, WA, STAMHUIS, EJ   +3 more
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The fractionation of potato starch. Part V. The phosphorus of potato starch

Journal of the Society of Chemical Industry, 1948
AbstractMost of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amylose.
L. H. Lampitt, C. H. F. Fuller, N. Goldenberg   +2 more
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