Starch modification for non-food, industrial applications: Market intelligence and critical review
The consumer demand for starch continues to grow to meet food consumption needs.
However, starch producers are increasingly looking towards non-food, industrial …
However, starch producers are increasingly looking towards non-food, industrial …
Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …
amylase are reviewed in the light of current widely-used classifications for (a) the …
[HTML][HTML] Impact of heat-moisture treatment and annealing in starches: A review
E da Rosa Zavareze, ARG Dias - Carbohydrate polymers, 2011 - Elsevier
Heat-moisture treatment (HMT) and annealing (ANN) are physical modifications that change
the physicochemical properties of starch without destroying its granular structure. These …
the physicochemical properties of starch without destroying its granular structure. These …
Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing
Abstract Effects of repeated annealing treatments (8 cycles, 12 h each) or continuous
annealing treatments (12–96 h) at 50° C on structural, physicochemical, and digestive …
annealing treatments (12–96 h) at 50° C on structural, physicochemical, and digestive …
Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization
In this work, a dual autoclaving-retrogradation treatment was designed for preparing
resistant starch from four rice cultivars and its impact on invitro digestibility, pasting, thermal …
resistant starch from four rice cultivars and its impact on invitro digestibility, pasting, thermal …
Physical modification of food starch functionalities
JN BeMiller, KC Huber - Annual review of food science and …, 2015 - annualreviews.org
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 …
applications in food products, most starch is modified by dervatization to improve its …
Intrinsic and extrinsic factors affecting rice starch digestibility
MR Toutounji, A Farahnaky, AB Santhakumar… - Trends in Food Science …, 2019 - Elsevier
Background The current incidence of obesity and type 2 diabetes is at global epidemic
levels. To mitigate their impact, there is a need to develop starch-containing foods that give …
levels. To mitigate their impact, there is a need to develop starch-containing foods that give …
What can play the role of gluten in gluten free pasta?
A Marti, MA Pagani - Trends in Food Science & Technology, 2013 - Elsevier
Defining and optimizing the technological process to improve the sensory and nutritional
characteristics of gluten-free (GF) products still represent a challenge for researchers and …
characteristics of gluten-free (GF) products still represent a challenge for researchers and …
Starch modification with molecular transformation, physicochemical characteristics, and industrial usability: A state-of-the-art review
Starch is a readily available and abundant source of biological raw materials and is widely
used in the food, medical, and textile industries. However, native starch with insufficient …
used in the food, medical, and textile industries. However, native starch with insufficient …
Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment
S Puncha-arnon, D Uttapap - Carbohydrate polymers, 2013 - Elsevier
Starch and flour from the same rice grain source (with 20, 25 and 30% moisture content)
were exposed to heat–moisture treatment (HMT) at 100° C for 16h in order to investigate …
were exposed to heat–moisture treatment (HMT) at 100° C for 16h in order to investigate …