Results 211 to 220 of about 51,649 (262)

Nonconventional Methods of Modification of Starch

1995
Publisher Summary This chapter presents the nonconventional methods for the modification of starch. Starch is the most readily available and abundant pure carbohydrate. Native starch forms a complex matrix and water plays an important role in its construction. It is widely accepted that water fills capillaries of the matrix as well as participates in
P, Tomasik, M F, Zaranyika
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Starch — Value Addition by Modification

Critical Reviews in Food Science and Nutrition, 2005
Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value in both food and non-food industries. Modified starches are designed to overcome one or more of the shortcomings, such as
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Starch Modification and Application

2020
Starch occurs widely in nature and is the second largest biomass on earth after cellulose and one of the most abundant bio-renewable materials. The properties of native starch do not always meet the requirements for a multitude of industrial applications.
Shujun Wang, Jinwei Wang, Yi Liu, Xia Liu   +3 more
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Physical Modification of Food Starch Functionalities

Annual Review of Food Science and Technology, 2015
Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required ...
James N, BeMiller, Kerry C, Huber
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Wheat Starch Modification Through Biotechnology

Starch - Stärke, 1999
Natural mutations that affect the amylose/amylopectin ratio in starch are unlikely to develop naturally in wheat due to its allohexaploid genome (2n =6x; AABBDD). One of the strategies to modify wheat starch structure involves identification of germplasms with null alleles for starch biosynthetic genes, followed by exchange of functional alleles with ...
Båga, Monica, Repellin, Anne, Demeke, Tigst, Caswell, Karen, Leung, Nick, Chibbar, Ravind N., Abdel-Aal, El-Sayed, Hucl, Pierre   +7 more
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Physical and chemical modification of starches: A review

Critical Reviews in Food Science and Nutrition, 2017
The development of green material in the last decade has been increased, which tends to reduce the impact of humans on the environment. Starch as an agro-sourced polymer has become very popular recently due to its characteristics, such as wide availability, low cost, and total compostability without toxic residues.
, Zia-Ud-Din, Hanguo, Xiong, Peng, Fei
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Starch modifications.

2021
S. N. Moorthy, M. S. Sajeev, R. P. K. Ambrose, R. J. Anish   +3 more
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Modification of Starch

2023
Babatunde Olawoye, Olusola Samuel Jolayemi, Temitope Yemisi Akinyemi, Morgan Nwaogu, Timilehin David Oluwajuyitan, Oyekemi Olabisi Popoola-Akinola, Oladapo Fisoye Fagbohun, Charles Taiwo Akanbi   +7 more
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Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Food Hydrocolloids, 2022
Asgar Farahnaky, Mahsa Majzoobi, Stefan Kasapis   +2 more
exaly  

CHEMICAL MODIFICATION OF STARCH

2004
Piotr, Tomasik, Christopher H, Schilling
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