Results 341 to 350 of about 857,239 (390)
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2003
Starch is a plant polysaccharide stored in roots and seeds of plants, and in the endosperm of a grain kernel. It provides humans with energy (4 cal/g), and is hydrolyzed into glucose, supplying the glucose that is necessary for brain and central nervous system functioning.
Vickie A. Vaclavik +1 more
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Starch is a plant polysaccharide stored in roots and seeds of plants, and in the endosperm of a grain kernel. It provides humans with energy (4 cal/g), and is hydrolyzed into glucose, supplying the glucose that is necessary for brain and central nervous system functioning.
Vickie A. Vaclavik +1 more
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Starch crystal seed tailors starch recrystallization for slowing starch digestion
Food Chemistry, 2022Crystal seed significantly affected polymers homogeneous or heterogeneous crystallization. However, how starch crystal seed affected recrystallization of gelatinized starch and in turn digestibility were not clearly understood. Herein, effects of endogenous crystal seed on starch recrystallization and digestibility were herein investigated.
Chengdeng, Chi +3 more
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Journal of Agricultural and Food Chemistry, 2019
This paper attempted to construct high internal phase emulsion (HIPE) through altering interfacial behaviors using the electrostatic interaction between positive chitosan and negative octenyl succinic anhydride (OSA) starch.
Chi Yan +5 more
semanticscholar +1 more source
This paper attempted to construct high internal phase emulsion (HIPE) through altering interfacial behaviors using the electrostatic interaction between positive chitosan and negative octenyl succinic anhydride (OSA) starch.
Chi Yan +5 more
semanticscholar +1 more source
Biotechnology and Genetic Engineering Reviews, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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AbstractFor Abstract see ChemInform Abstract in Full Text.
Marie-Astrid, Ottenhof, Imad A, Farhat
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Comprehensive Reviews in Food Science and Food Safety, 2006
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of
M. Sajilata, R. Singhal, P. R. Kulkarni
semanticscholar +1 more source
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of
M. Sajilata, R. Singhal, P. R. Kulkarni
semanticscholar +1 more source
Enzymatic modification of starch: A green approach for starch applications.
Carbohydrate Polymers, 2022Sneh Punia Bangar +4 more
semanticscholar +1 more source
Synthesis of graphene quantum dots from natural polymer starch for cell imaging
, 2018We developed a facile and effective route to synthesize GQDs for bioimaging by using starch as a precursor. The reactants consist of only starch and water. Furthermore, the products are only GQDs, water, and carbide precipitate.
Weifeng Chen +9 more
semanticscholar +1 more source
Resistant Starch and Slowly Digestible Starch
2021In society, fibre consumption has been reduced significantly and is far below the recommended level. One of the main reasons is change in life style, which resulted in reduction in the consumption of fruits, vegetables and legumes. To increase fibre intake many fibre-enriched products have been developed.
Asima Shah +6 more
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Starch and Starch Derivatives Industry in India
Starch - Stärke, 1997AbstractTapioca and maize are the major sources of starch in India. Tapioca starch is produced in very small units which are not extensively mechanized. This quality of the starch produced is not of a high quality. Maize starch is produced in mechanized units.
Fausto F. Dias, Darshan Mehta
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2016
Starch is a fundamental nutrient that provides between 20% and 40% of energy for most individuals. Starch is a complex polymer of glucose, but starch-containing foods can provide significant fiber, protein, and micronutrients although these are highly variable.
P. Clifton, J. Keogh
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Starch is a fundamental nutrient that provides between 20% and 40% of energy for most individuals. Starch is a complex polymer of glucose, but starch-containing foods can provide significant fiber, protein, and micronutrients although these are highly variable.
P. Clifton, J. Keogh
openaire +2 more sources