Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature. [PDF]
, 2009 The effect of mild heat treatment (below gelatinization temperature) towards the susceptibility of granular starch to enzymatic hydrolysis was investigated. Tapioca and sweet potato starches were subjected to enzymatic hydrolysis with a mixture of fungal
Alias, Abd Karim +3 more
core +1 more source
Advanced Science, EarlyView.Sodium ion capacitor (SIC) is currently constrained by the low discharge capacity of commercial activated carbon as positive electrode material. This review provides a holistic summary of research efforts on alternative porous carbon materials for SIC. Image created by the authors with www.biorender.com.
Ademola Adeniji +2 more
wiley +1 more source
Different Reactivity of Raw Starch from Diverse Potato Genotypes
Molecules, 2021 Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields.
Vadim Khlestkin, Ilia Eltsov
doaj +1 more source
Novel cassava starches with low and high amylose contents: Structural and macro-molecular characterization in comparison with other commercial sources [PDF]
, 2012 Cassava (Manihot esculenta Crantz) is one of the most important sources of commercial production of starch along with potato, maize and wheat particularly for tropical and subtropical regions of the world.
Buléon, Alain +6 more
core
Self‐Healing Starch‐Based Ionogels with Hydroneutral Dipole–Dipole Interactions
Advanced Science, EarlyView.This work introduces starch‐based, conductive, underwater‐healable, and transparent ionogels for soft electronics (SCUTEs). Starch macromolecules are partially substituted with cyanoethyl groups and incorporated with hydrophobic ionic liquid. The polar yet hydroneutral cyanoethyl groups facilitate strong dynamic dipole–dipole interactions that remain ...
J. Justin Koh +10 more
wiley +1 more source
Molecules, 2022 Food authenticity has become increasingly important as a result of food adulteration. To identify the authenticity of sweet potato starch noodles, the ladder-shape melting temperature isothermal amplification (LMTIA) method of determining cassava ...
Yongqing Zhang +5 more
doaj +1 more source
Bio‐templated Piezoresistive Yarn for High Sensitivity Movement Monitoring Textiles
Advanced Science, EarlyView.This study developed a conductive coating by biotemplating silver nanoparticles (AgNPs) onto a Potato virus A (PV) particle network, cross‐linked on co‐polyamide‐starch (CoPA‐SS) coils. The combination of CoPA‐SS's shape memory and PV‐AgNP's piezoresistivity achieved high strain sensitivity and minimal hysteresis.
Swarnalok De +10 more
wiley +1 more source
Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation
Journal of Public Health Research, 2020 Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato
Lamia Diang Mahalia +2 more
doaj +1 more source
Characterization of a partially purified carom (Trachyspermum ammi) extract and its influence on starch functionality and digestibility : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology (MFoodTech) at Massey University (Manawatu Campus), New Zealand [PDF]
, 2016 The interactions between starches and the components in spices and herbs have been poorly studied so far. This study investigated the preliminary effects of thirty-six different spices and herbs on pasting properties of rice starch.
Kumar, Ramesh
core
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles [PDF]
Shipin KexueTo improve the eating quality of non-fried buckwheat instant noodles, different types of potato starch (acetylated and native potato starch) were used to partially replace buckwheat flour.
NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang
doaj +1 more source