Results 151 to 160 of about 316,030 (197)
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Deep-freezing of potato starch
International Journal of Biological Macromolecules, 2000Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force ...
J, Szymońska, F, Krok, P, Tomasik
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Comparison of potato amylopectin starches and potato starches — influence of year and variety
Carbohydrate Polymers, 2002Starches from three potato varieties and their respective transformants producing amylopectin starch were studied over a period of 3 years. The gelatinisation, swelling and dispersion properties were studied using differential scanning calorimetry (DSC), X-ray diffraction, swelling capacity measurements and a Brabender Viscograph.
K Svegmark +5 more
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The fractionation of potato starch. Part VI. The retrogradation of potato starch fractions
Journal of the Society of Chemical Industry, 1948AbstractThe retrograding properties of the C.W. Sol. and H.W. Sol. fractionsAs previously, 2, 3, 4, 5, 6 these fractions me defined as follows: C.W. Sol.‐‐‐Material soluble in cold water (room temperature). of potato starch have been investigated under varying conditions of temperature and concentration and are qualitatively not unlike those of the ...
L. H. Lampitt +3 more
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Starch - Stärke, 1986
AbstractThermal analysis (TG and DTA) was carried out on potato starch dried in the air at room temperature as well as at 130°C, and also on that dried azeotropically with benzene. Water present in the matrix of potato starch influences the whole pathway of dextrinization up to at least 300°C.
M. Bączkowicz, P. Tomasik, S. Wiejak
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AbstractThermal analysis (TG and DTA) was carried out on potato starch dried in the air at room temperature as well as at 130°C, and also on that dried azeotropically with benzene. Water present in the matrix of potato starch influences the whole pathway of dextrinization up to at least 300°C.
M. Bączkowicz, P. Tomasik, S. Wiejak
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Starch - Stärke, 1999
Potato starch production encountered drastic changes during the last years, in particular in economics and substrate supply. Because of economically required reductions in subsidisation, production of potato starch will decrease. Changes in technology are characterised by savings in wash water and process water streams that are effected by increased ...
Wolfgang Bergthaller +2 more
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Potato starch production encountered drastic changes during the last years, in particular in economics and substrate supply. Because of economically required reductions in subsidisation, production of potato starch will decrease. Changes in technology are characterised by savings in wash water and process water streams that are effected by increased ...
Wolfgang Bergthaller +2 more
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American Potato Journal, 1958
The density of starch from samples of eight potato varieties grown at three locations in Michigan was determined. Despite the wide divergence in specific gravity and starch grain size of the varieties investigated, no significant differences between densities of the starch samples were found.
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The density of starch from samples of eight potato varieties grown at three locations in Michigan was determined. Despite the wide divergence in specific gravity and starch grain size of the varieties investigated, no significant differences between densities of the starch samples were found.
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Crystallinity of potato starch
Starch - Stärke, 1960SummaryMethods have been described for the determination of the crystallinity of potato starch, based upon the X‐ray diffraction technique of Hermasns and Weidinger. The crystallinity of air‐dry native potato starch is 21%; that of the moistened, natioe starch is 28%. Air‐dry Lintnerized potato starch is 27% crystalline while the moistened, Lintnerized
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Characterization and in Vitro Digestibility of Potato Starch Encapsulated in Calcium Alginate Beads
Food Hydrocolloids, 2022Qingjie Sun, Congli Cui, Liu Xiong
exaly