[PDF][PDF] New starches are the trend for industry applications: a review
ÁL Santana, MAA Meireles - Food public health, 2014 - researchgate.net
Starch is widely consumed by humans as an inexpensive and stable available carbohydrate
source, and much work has been performed on the structure, functionality and applicability …
source, and much work has been performed on the structure, functionality and applicability …
Progress in C-type starches from different plant sources
W He, C Wei - Food Hydrocolloids, 2017 - Elsevier
Amylopectin forms A-and B-type crystallinity in native starch. Starches in higher plants are
classified into A-, B-, and C-type starches according to their crystalline types. A-and B-type …
classified into A-, B-, and C-type starches according to their crystalline types. A-and B-type …
Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum …
R Santhosh, P Sarkar - Food Hydrocolloids, 2022 - Elsevier
Agricultural by-products such as jackfruit seed starch (JSS) and tamarind kernel xyloglucan
(XG) were extracted, characterized, and utilized to develop biodegradable food packaging …
(XG) were extracted, characterized, and utilized to develop biodegradable food packaging …
[HTML][HTML] Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch
The aim of this work was to characterize morphological, crystalline property,
physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility …
physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility …
Some physicochemical and rheological properties of starch isolated from avocado seeds
L Chel-Guerrero, E Barbosa-Martín… - International journal of …, 2016 - Elsevier
Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit
processing. Starch from avocado seed is a potential alternative starch source. Two different …
processing. Starch from avocado seed is a potential alternative starch source. Two different …
Physicochemical properties and in vitro digestibility of legume starches
M Ma, Y Wang, M Wang, J Jane, S Du - Food Hydrocolloids, 2017 - Elsevier
The physicochemical properties and in vitro digestibility of starches from different cultivars
(genus) of legumes, namely, black eye bean, baby lima bean, lentil, chick pea, small red …
(genus) of legumes, namely, black eye bean, baby lima bean, lentil, chick pea, small red …
Physicochemical and structural properties of starches isolated from quinoa varieties
F Jiang, C Du, Y Guo, J Fu, W Jiang, S Du - Food Hydrocolloids, 2020 - Elsevier
Starches isolated from four quinoa varieties were analyzed for physicochemical,
morphological, and structural properties. All varieties of quinoa starches (QS) have lower …
morphological, and structural properties. All varieties of quinoa starches (QS) have lower …
Isolation and characterization of starch from babassu mesocarp
BC Maniglia, DR Tapia-Blácido - Food Hydrocolloids, 2016 - Elsevier
Despite being rich in starch, babassu mesocarp, a by-product of babassu oil extraction, has
only been explored as animal food and biomass. This work aimed to isolate starch from …
only been explored as animal food and biomass. This work aimed to isolate starch from …
[HTML][HTML] Recovery and characteristics of starches from unconventional sources and their potential applications: A review
Conventionally starch is extracted from sources like corn, potato, cassava beside other
minor sources like grains, tubers etc. and is utilized to enhance the functional properties of …
minor sources like grains, tubers etc. and is utilized to enhance the functional properties of …
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
High pressure processing (HPP), an emerging technology, can be used to promote
gelatinization of starch granules. This phenomenon is highly dependent on the source of …
gelatinization of starch granules. This phenomenon is highly dependent on the source of …