Results 1 to 10 of about 51,550 (163)

Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review

Molecules, 2021
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries.
Sumedha M. Amaraweera, Chamila Gunathilake, Oneesha H. P. Gunawardene, Nimasha M. L. Fernando, Drashana B. Wanninayaka, Rohan S. Dassanayake, Suranga M. Rajapaksha, Asanga Manamperi, Chakrawarthige A. N. Fernando, Asela K. Kulatunga, Aruna Manipura   +10 more
doaj   +3 more sources

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification [PDF]

Current Research in Food Science, 2022
George Annor, Sasireka Rajendran, Akua Okyere   +2 more
exaly   +2 more sources

Starch Formates: Synthesis and Modification [PDF]

Molecules, 2021
Starch can be efficiently converted into the corresponding formates homogeneously using N-formyl imidazole obtained by the reaction of 1,1′-carbonyldiimidazole and formic acid in dimethyl sulfoxide as a solvent. Starch formates are soluble in polar aprotic solvents, not susceptible against hydrolysis, and not meltable. Thermoplastics could be generated
Sascha Blohm, Thomas Heinze, Haisong Qi
openaire   +3 more sources

Research Progress in the Effect of Thermal Treatments on the Structural and Physicochemical Properties of Starch

Liang you shipin ke-ji, 2021
Starch is a very important plant polysaccharide, which is also an important industrial raw material for food production and processing.Since natural starch has poor heat, shear and acid resistance, and is easy to retrograde.It is necessary to carry out ...
SONG Lu-lu, MA Meng-ting, XU Yi-juan, CHEN Xiao-jing, XU Ze-kun, SUI Zhong-quan   +5 more
doaj   +1 more source

Research Progress on the Effect of Non-thermal Processing Technology on the Structural Properties of Starch [PDF]

Shipin Kexue, 2023
Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness, safety and high efficiency.
CHEN Linlin, SONG Jiaqi, LI Wei, WANG Ling, ZHENG Fengming, YANG Xiyao, ZHANG Na
doaj   +1 more source

Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Native and Modified Cardaba banana (Musa ABB) Starches

Food Chemistry Advances, 2022
Native starch was isolated from Cardaba banana (CB) (Musa ABB) and subjected to physical and chemical modification using pre-gelatinization, acetylation, acid-thinning and oxidation.
Ayo-Omogie Helen Nwakego, Johnson Omotayo Opeyemi, Awolu Olugbenga Olufemi, Oluwajuyitan Timilehin David   +3 more
doaj   +1 more source

Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods

International Journal of Food Properties, 2022
Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothermal
Herlina Marta, Yana Cahyana, Sarah Bintang, Giffary Pramafisi Soeherman, Mohamad Djali   +4 more
doaj   +1 more source

Comparison of Cassava Chips and Winged Bean Tubers with Various Starch Modifications on Chemical Composition, the Kinetics of Gas, Ruminal Degradation, and Ruminal Fermentation Characteristics Using an In Situ Nylon Bag and an In Vitro Gas Production Technique

Animals, 2023
This research assessed the impact of cassava chips (CSC) and winged bean tubers (WBT) with various starch modification methods on the chemical composition, ruminal degradation, gas production, in vitro degradability, and ruminal fermentation of feed ...
Narirat Unnawong, Chaichana Suriyapha, Benjamad Khonkhaeng, Sompong Chankaew, Teppratan Rakvong, Sineenart Polyorach, Anusorn Cherdthong   +6 more
doaj   +1 more source

Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

International Journal of Food Properties, 2022
Adlay is a cereal that has been used as food, but its use is still limited. Adlay consists of high starch content, but native adlay starch has a low water absorption capacity and other functional properties.
Edy Subroto, Fitry Filianty, Rossi Indiarto, Aurel Andita Shafira   +3 more
doaj   +1 more source

CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH

Jurnal Pangan dan Agroindustri, 2022
Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry.
Laksmi Putri Ayuningtyas, Ashri Mukti Benita, Desy Triastuti   +2 more
doaj   +1 more source