Relevant bibliographies by topics / Potato starches

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Potato starches'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Potato starches"

1

Khlestkin, Vadim, and Ilia Eltsov. "Different Reactivity of Raw Starch from Diverse Potato Genotypes." Molecules 26, no. 1 (January 5, 2021): 226. http://dx.doi.org/10.3390/molecules26010226.

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Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.
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Sun, Qing Jie, Ling Ling Sun, Liu Xiong, and Cui Xia Sun. "Effect of the Addition of Stearic Acid on Starch Properties." Advanced Materials Research 655-657 (January 2013): 1996–2000. http://dx.doi.org/10.4028/www.scientific.net/amr.655-657.1996.

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The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction
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Xiao, Xian Lim, Nor Shariffa Yussof, Azwan Mat Lazim, and Uthumporn Utra. "Modified tuber starches as potential stabilizer for food-grade Pickering emulsions." Food Research 4, no. 3 (January 27, 2020): 753–63. http://dx.doi.org/10.26656/fr.2017.4(3).351.

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The application of modified tuber starches in particle-stabilized emulsions was studied to obtain surfactant-free emulsions, called Pickering emulsions. Three different starches, namely, potato (P), sweet potato (S) and tapioca (T) starches were modified using dry-heat treatment (HD, 120°C, 150 mins), hydrothermal treatment (HM, 50°C, 30 mins), OSAmodification (OSA, 2.9%) and hydroxypropylation (HP, 2 mL of 20% propylene oxide) before being used as stabilizer for stabilizing emulsion. The physicochemical properties of the starches and the characteristics of the stabilized emulsion were studied. Potato OSAtreated starch (POSA) had significantly higher degree of substitution (DS) (DS = 0.0154) than SOSA (DS = 0.0081) and TOSA (DS = 0.0083). For the starches undergone treatment of hydroxypropylation, SHP had the highest molar substitution (MS) value of 0.20, followed by PHP (0.11) and THP (0.10). The amylose content of starches reduced significantly after all modifications (HD, HM, OSA, and HP). All OSA-treated starch (POSA, SOSA, and TOSA) had higher fat binding capacity compared to their native and starches that modified using different treatments (HD, HM, and HP). Based on the emulsification index values and optical microscopic images, all starch particles were able to stabilize emulsions except for SC, SHM, TC, and THM. Optical microscopic images showed that the starch particles accumulated and formed a densely packed layer at the oilwater interface. At the starch concentration of 400 mg/mL oil, emulsion stabilized by dryheated potato starch and all hydroxypropylated-starch-stabilized emulsions had a high emulsification index value of 1. Significantly highest viscosity was noticed from the emulsion stabilized by POSA. Overall, by comparing the physico-chemical properties of the modified starches and the characteristics of emulsions stabilized, potato OSA-treated starch (POSA) had the best emulsifying ability.
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Xiao, Hua Xi, Qin Lu Lin, Yue Wu, Wei Tian, and Wei Wu. "Physicochemical Properties of Porous Starches from Different Botanical Origin." Advanced Materials Research 159 (December 2010): 363–70. http://dx.doi.org/10.4028/www.scientific.net/amr.159.363.

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Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).
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Saleh, Ali, Abdellatif A. Mohamed, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, and Mohamed A. Ibraheem. "Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt." Foods 9, no. 1 (January 7, 2020): 61. http://dx.doi.org/10.3390/foods9010061.

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This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.
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Jingwen, Wang, Oksana Melnyk, and Olha Ihnatieva. "Study on the properties of modified starch and its feasibility in crystal dumpling skins." BIO Web of Conferences 30 (2021): 01010. http://dx.doi.org/10.1051/bioconf/20213001010.

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Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.
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Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (November 26, 2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified
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Lin Ek, Kai, Shujun Wang, Jennie Brand-Miller, and Les Copeland. "Properties of starch from potatoes differing in glycemic index." Food Funct. 5, no. 10 (2014): 2509–15. http://dx.doi.org/10.1039/c4fo00354c.

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Starch from a low glycemic index (GI) potato cultivar (Carisma, shown in the ESEM image) was more resistant to hydrothermal treatment than other potato starches, but was not differentiated from the other starches by granule size distribution, amylose and P contents, and amylopectin chain length distribution.
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Nwachukwu, Nkemakolam, and Edwin Aboje Ubieko. "Disintegrant Properties of Native Starches obtained from Cassava, Sweet Potato and Corn in Ibuprofen Tablet Formulations." Journal of Drug Delivery and Therapeutics 10, no. 5 (September 15, 2020): 264–73. http://dx.doi.org/10.22270/jddt.v10i5.4324.

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This study is aimed at evaluating the disintegrant properties of starches obtained from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yellow corn (Zea mays). Matured tubers of cassava and potato were peeled, cut into smaller pieces, wet milled and their slurries washed severally with distilled water to obtain cassava and potato starches respectively. Matured seeds of yellow corn were steeped in distilled water for 24 h, wet milled and washed to separate the starch from the cellulose. The starches were dried at 50 ˚C after which they were characterized using standard methods. The starches at 10 % w/w were applied as disintegrants in the formulation of metronidazole tablets using wet granulation technology. Corn starch (British Pharmacopoeia) at 10 % w/w was used as comparing standard. The ibuprofen granules were evaluated for their micromeritic properties and thereafter compressed into ibuprofen tablets. Evaluation of the ibuprofen tablets for their physical properties, assay and dissolution studies were done using British Pharmacopoeia methods. Results showed that the materials extracted were starches, and they had a poor flow. The ibuprofen granules were flowable and compressible. Ibuprofen tablets compressed from these granules had good physical properties: minimal weight variation (604.00 ± 0.04 – 606.00 mg ± 0.03%), hardness (5.32 ± 0.41 – 6.33 ± 0.64 kgF), disintegration time < 15.00 min and friability < 1.00%. Assay and dissolution of metronidazole from the tablets complied with British Pharmacopoeia criteria. Cassava, potato, and yellow corn starches served as good disintegrants in ibuprofen tablet formulations. Keywords: Disintegrant, starch, cassava, potato, corn, ibuprofen tablets
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Shi, Yu Zhong, Feng He Tian, Jun He Zhang, Bao Bao Zhang, Wei Na Jin, and Yan Yu Jia. "The Distribution and Pasting Properties of Starches in Fresh Sweet Potato (Ipomoea batatas Lam.) Tuber." Advanced Materials Research 396-398 (November 2011): 1672–75. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1672.

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This study focused on the distribution and pasting properties of starches in sweet potato (Ipomoea batatas L.) tuber. A fresh sweet potato tuber was cut into six equivalent parts. The extractable contents and pasting properties of starches from different parts of fresh sweet potato tuber were determined. The results showed that the extractable content of starches from the Middle section of sweet potato tuber is lower than that from the head and the end section of sweet potato tuber. The extractable content of starches from the inner-end part and the outer-Middle part of sweet potato tuber are 16.2% and 10.3% respectively. The amylose content of starches is relatively higher in the Middle section and outer layer of sweet potato tuber. The amylose content of starches from the outer-Middle part and the inner-end part of sweet potato tuber are 29.5% and 26.7% respectively. Pasting properties of starches from different parts of sweet potato tubers are different from each other. Among them, the starches from inner-end part of sweet potato tuber have the highest viscosities and a lower breakdown.
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Dissertations / Theses on the topic "Potato starches"

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Hardy, Jeffrey J. E. "Starch, and modified starches as support materials and catalysts." Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341483.

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Lin, Chia-Long. "Characterisation of the crystalline regions within starches from different origins." Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.601637.

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Santacruz, Stalin. "Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a486.pdf.

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Perera, Chandani. "Effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ36211.pdf.

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PEREIRA, Karla Barboza. "Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho." Universidade Federal de Campina Grande, 2018. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510.

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Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-08-20T20:36:05Z No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5)
Made available in DSpace on 2018-08-20T20:36:05Z (GMT). No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5) Previous issue date: 2018-02
A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especialmente de massas alimentícias que representam um item básico na dieta do brasileir o; porém a eliminação total do glúten de sua composição, com suas propriedades viscoelásticas ímpares gera um desafio aos pesquisadores que precisam desenvolver um produto com características físicas e sensoriais semelhantes. Pretendeu-se com essa pesquisa desenvolver uma formulação de uma massa livre de glúten elaborada a partir de féculas de batata, fécula mandioca e farinha de arroz vermelho adicionado de goma xantana. Para tanto , foram desenvolvidas massas alimentícias com três formulações (5, 10 e 15 % de fécula de mandioca) que foram secas em seis temperaturas (40, 50, 60, 70, 80 e 90 °C). As matérias -primas básicas e suas formulações foram avaliadas quanto a sua granulometria, morfologia e calorimetria. Os modelos de Page, Cavalcanti Mata, Thompson e Fick foram utilizados para estudar a cinética de secagem das massas. As amostras foram avaliadas quanto ao teor de água, cinzas, minerais, pH, amido, lipídeos, proteínas, carboidratos totais, valor calórico total, fibras, compostos fenólicos, tempo de cozimento, aumento de volume, perda de sólidos solúveis, rendimento, fraturabilidade, dureza e atividade de água (durante armazenamento por 180 dias). Por fim, as amostras foram avaliadas microbiologicamente e sensorialmente. Neste estudo conclui-se que: as frações granulométricas presentes em maior quantitativo, foram as que ficaram retidas na peneira de 32 Mesh, com exceção da fécula de batata. Foi observada uma morfologia: homogênea e caracterizada pelo formato ovalado para as féculas; heterogênea com a presença de estruturas irregulares para a farinha de arroz e heterogênea e com predominância de estruturas ovaladas para as formulações. A fécula de mandioca causou uma antecipação no processo de gelatinização da massa alimentícia. Os modelos de Page, Cavacanti Mata se ajustaram adequadamente aos dados experimentais . Com o aumento da temperatura de secagem ocorre uma redução do tempo de secagem e a perda de água das amostras é mais intensa no início da secagem e proporcional à temperatura; o valor do coeficiente de difusão aumenta com o aumento da temperatura. Os minerais presentes em maiores quantidades foram potássio, fósforo e cálcio . Os valores de amido, proteínas, fibras (para 5% e 90 °C), tempo de cozimento, aumento de volume, rendimento e atividade de água sofreram redução com o aumento da temperatura de secagem; já os valores de cinzas, compostos fenólicos, perda de sólidos, fraturabilidade e dureza sofreram aumento com o aumento da temperatura. Os valores de cinzas ( para 40 e 80 °C), lipídeos, valor calórico, fibras (na temperatura de 90°C) e compostos fenólicos sofreram redução com o aumento do percentual de fécula de mandioca; já os valores de amido, carboidratos totais, tempo de cozimento (para 40 °C), fraturabilidade, dureza e atividade de água sofreram aumento com o aumento do percentual de fécula de mandioca. A análise microbiológica realizada indicou que a massa alimentícia foi processada em condições higiênico-sanitárias adequadas. A amostra que teve maior preferência foi a com maior percentual de fécula de mandioca em sua formulação (15 %)
The insertion in the market of new gluten-free products is fundamental to ensure the food safety of celiac, especially pasta which represent a basic item in the Brazilian diet; but the total elimination of gluten from its composition with its unique viscoe lastic properties poses a challenge to researchers who need to develop a product with similar physical and sensory characteristics. The aim of this research was to develop a formulation of a gluten-free pasta made from potato starch, manioc starch and red rice flour added with xanthan gum. For this purpose, pasta was developed with three formulations (5, 10 and 15% manioc starch) that were dried at six temperatures (40, 50, 60, 70, 80 and 90 °C). The basic raw materials and their formulations were evaluated for particle-size, morphology and calorimetry. The models of Page, Cavalcanti Mata, Thompson and Fick were used to study the drying kinetics of the masses. The samples were evaluated for water, ash, minerals, pH, starch, lipids, proteins, total carbohydrates, total caloric value, fibers, phenolic compounds, cooking time, volume increase, loss of soluble solids, yield, brittleness, hardness and water activity (during storage for 180 days). Finally, the samples were evaluated microbiologically an d sensorial. In this study, it was concluded that: the particle-size fractions present in larger quantities, were those that were retained in the 32 Mesh sieve, except for potato starch. A morphology was observed: homogeneous and characterized by the oval shape for the starches; heterogeneous with the presence of irregular structures for the rice flour and heterogeneous and with predominance of oval structures for the formulations. Manioc starch caused a antecipation in the gelatinization process of the pasta. The Page, Cavacanti Mata models fit the experimental data accordingly. As the drying temperature increases, a reduction in the drying time occurs and the water loss of the samples is more intense at the beginning of drying and proportional to the temperature; the value of the diffusion coefficient increases with increasing temperature. The minerals present in higher amounts were potassium, phosphorus and calcium. The values of starch, proteins, fibers (at 5% and 90 °C), cooking time, volume increase, yield and water activity were reduced with increasing drying temperature; already the values of ash, phenolic compounds, loss of solids, brittleness and hardness have increased with increasing temperature. The val ues of ash (for 40 and 80° C), lipids, caloric value, fibers (at 90 °C) and phenolic compounds were reduced with increasing percentage of manioc starch; the values of starch, total carbohydrates, cooking time (to 40 °C), brittleness, hardness and water activity increased with increasing percentage of manioc starch. The microbiological analysis indicated that the food was processed under adequate hygienicsanitary conditions. The sample with the highest preference was the one with the highest percentage of manioc starch in its formulation (15%).
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Alvani, Kamran. "Amylolysis of potato starch." Thesis, Glasgow Caledonian University, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493923.

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Hydrolysis of native starch by α-amylase is a complicated process which is highly affected by compositional and architectural properties of starch granules that affect accessibility of enzymes to the interior of the granule. In view of the paucity of knowledge in this area regarding the control of amylolysis, the following study was undertaken using different potato starches (grown under the same conditions). The focus was to understand how cultivar specific variation regulated hydrolysis with a-amylase. The composition of the starches was determined using classical chemistry techniques while structural aspects were determined by specific physical techniques including differential scanning calorimetry (DSC), particle sizing (Coulter conter), high performance size exclusion chromatography (HPSEC) and nuclear magnetic resonance (NMR). Different amylase enzymes were employed (fungal and pancreatic) and possible inhibition of activity of the enzymes was studied.
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Ponstein, Anne Silene. "Starch synthesis in potato tubers." [S.l. : [Groningen : s.n.] ; University Library Groningen] [Host], 1990. http://irs.ub.rug.nl/ppn/291023398.

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Von, Borke Lars Nicolas. "Control of starch degradation in potato." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299572.

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Silva, Nanci Castanha da. "Potato starch modification using the ozone technology." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-04082017-153433/.

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Starch modification is a widely employed and important technique, allowing to obtain ingredients with different characteristics, expanding the range of applications of starches and bringing competitive advantages for different industries. Despite the production of toxic residues, and despite the increasing concern about environmental issues, the use of chemical agents in starch modification by oxidation is still very popular. Ozone can be a solution to change it, since is a very powerful oxidising agent that can be quickly decomposed into oxygen, whose residues meet the global demand for sustainability. Therefore, it can be a safer alternative for both consumers and environment. In this work the use of ozone in aqueous solution as a starch modification method was evaluated. The effects of the different ozonation times on the structure and properties of the potato starch were investigated. With increasing the ozonation time, it was observed an increase in the carbonyl, carboxyl and reducing sugar contents, as well as a decrease in the pH, apparent amylose content and molecular size, demonstrating that the potato starch processed with ozone was modified in its molecular level. Further, X-ray diffraction analysis showed no significant changes in the relative crystallinity of the granules, while in the microscopy analysis it was observed some alterations in the granules morphology. All these changes directly affected the modified starch properties, resulting in significant differences in the pasting properties, gel texture and paste clarity. The obtained results are promising, since they can prove the effectiveness of using ozone, a still little explored and sustainable method, as an efficient oxidizing agent for starch modification.
Modificação de amidos é uma técnica amplamente empregada e muito importante, permitindo a obtenção de ingredientes com diferentes características, ampliando a gama de aplicação dos amidos e trazendo vantagens competitivas para diferentes indústrias. Apesar da produção de resíduos tóxicos, e apesar da crescente preocupação com as questões ambientais, o uso de agentes químicos na modificação de amidos ainda é muito popular. O ozônio pode ser uma alternativa para mudar este cenário, uma vez que é um poderoso agente oxidante que pode ser rapidamente decomposto em oxigênio, cujos resíduos vão de encontro com a demanda global por sustentabilidade. Portanto, esta pode ser uma alternativa mais segura tanto para os consumidores quanto para o meio ambiente. Neste trabalho avaliou-se o uso de ozônio em solução aquosa como método de modificação de amido. Foram investigados os efeitos de diferentes tempos de ozonização na estrutura e nas propriedades do amido de batata. Com o aumento do tempo de ozonização, foram observados aumento nos teores de carbonila, carboxila e açúcares redutores e diminuição no pH, no teor de amilose aparente e no tamanho molecular, demonstrando que o amido de batata processado com ozônio foi modificado a nível molecular. Além disso, análises de difração de raio-X não mostraram alterações significativas na cristalinidade relativa dos grânulos, enquanto nas análises de microscopia foram observadas algumas alterações na morfologia dos grânulos. Todas estas alterações afetaram diretamente as propriedades do amido modificado, resultando em diferenças significativas nas propriedades de pasta, textura de gel e claridade de pasta. Os resultados obtidos são bastante promissores, uma vez que provam a eficácia de se utilizar o ozônio, um método sustentável e ainda pouco explorado, como um eficaz agente oxidante para a modificação de amido.
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Chauhan, Geeta. "Molecular characterisation of the small and large subunits of ADP-glucose pyrophosphorylase genes in Solanum tuberosum L." Thesis, University of Cambridge, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281956.

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Books on the topic "Potato starches"

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Canada. Agriculture and Agri-Food Canada. Scientists study potato starch for nutritional and industrial applications. [Ottawa]: Agriculture and Agri-Food Canada, 2008.

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Tian, Susan Jane. Va rietal and environmental effects on the physiochemical properties of sweet potato starch. Loughborough: University of Nottingham, School of Agriculture, 1996.

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Shchenikov, Vadim. Ponizovkinskai︠a︡ pristanʹ: Istoriko-ėkonomicheskoe issledovanie. I︠A︡roslavlʹ: Indigo, 2010.

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Tibbitts, T. W. Space experiment on tuber development & starch accumulation for CELSS: Final report, NAGW-4022. [Washington, DC: National Aeronautics and Space Administration, 1997.

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Nakata, Paul A. Regulation of ADP-glucose pyrophosphorylase from potato. 1994.

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Mackey, Kevin Lewis. Staling of potato bread and retrogradation of starch gels. 1985.

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Parker, Philip M. The World Market for Potato Starch: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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The World Market for Potato Starch: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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B, Ferris R. S., and International Institute of Tropical Agriculture., eds. Marketing opportunities for starch and high quality flour production from cassava and sweet potato in Uganda. Ibadan, Nigeria: International Institute of Tropical Agriculture, 2002.

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The Production and Use of Cereal and Potato Starch in the Eec (Commission of the European Communities). European Communities, 1986.

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Book chapters on the topic "Potato starches"

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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Sweet potato." In Tropical tuber starches: structural and functional characteristics, 61–84. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0061.

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Abstract This book chapter outlines the extraction and purification, physiochemical properties (i.e. biochemical characteristics, amylose and amylopectin content), structural properties (i.e. granule morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological property, retrogradation), thermal properties (i.e. DSC), and digestibility of sweet potatoes.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Starch modifications." In Tropical tuber starches: structural and functional characteristics, 177–213. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0177.

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Abstract This chapter outlines the modification of tuber starches, the properties of modified starches, and the possible areas of application. The nature of modifications (physical, chemical, enzymatic, dual/triple modifications, graft polymerization) and their influence on the functional properties and structure of cassava, sweet potato, yam, aroid (Colocasia esculenta, Xanthosoma sagittifolium, Amorphophallus paeoniifolius and Arracacia xanthorrhiza) and other starches are described.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Applications of tuber starches." In Tropical tuber starches: structural and functional characteristics, 214–27. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0214.

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Abstract This chapter discusses the food and non-food applications of native and modified cassava, sweet potato, aroid, yam and other (arrowroot, Curcuma, Canna edulis [Canna indica], arracacha [Arracacia xanthorrhiza]) starches. Their applications in sago production, pasta/noodles, bread, infant foods, food additives (thickening, pasting or gelling agent), paper and textile industries, bioethanol production, packaging, construction materials, cosmetics and drug formulation are described.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Conclusions and future prospects." In Tropical tuber starches: structural and functional characteristics, 264–70. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0264.

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Abstract This book chapter outlines the future steps in improving the status of the tropical tuber crops: (1) reduce the period of maturity of all the TTCs to 110-150 days, (2) improve the tuber shape and make them more definitive in shape, (3) improve plant architecture to attain a harvest index of 0.70, (4) eliminate antinutritional factors and improve nutritive values, (5) impart resistance to the three major biotic problems afflicting the TTCs: CMD (cassava mosaic disease), taro leaf blight and sweet potato weevil, (6) introduce determinacy in cassava and yams, (7) increase the post-harvest storage life, (8) reduce the loss during post-harvest storage, transportation and processing, (9) use biotechnological means to alter starch characteristics like amylose content, chain length and phosphorus content in starch, (10) it is also suggested that there should be a 'starch bank', which acts as a repository of different starches and provides information on all physicochemical and functional properties for various applications to researchers and industries, and (11) an organization to carry out exclusive research on tuber starches may be established in any of the TTC-growing countries.
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Bährle-Rapp, Marina. "Potato Starch Modified." In Springer Lexikon Kosmetik und Körperpflege, 446. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_8378.

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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Introduction - tropical tuber crops and their importance." In Tropical tuber starches: structural and functional characteristics, 1–10. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0001.

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Abstract This chapter focuses on crop production, food supply, origin and distribution, primary product, and starch content of tuber crops including cassava, sweet potatoes, yams and taro, among others.
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Kaur, Maninder, and Kawaljit Singh Sandhu. "Sweet Potato Flour and Starch." In Tropical Roots and Tubers, 479–506. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch11a.

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Van Tuil, Robert, Jaap Van Heemst, and Gerald Schennink. "Potato Starch Based Resilient Thermoplastic Foams." In Biorelated Polymers, 3–17. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-3374-7_1.

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Singh, Narpinder, Amritpal Kaur, Khetan Shevkani, and Rajarathnam Ezekiel. "Potato: Production, Composition and Starch Processing." In Advances in Food Science and Nutrition, 23–48. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118865606.ch2.

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Bergsma, J., P. M. Bruinenberg, H. Hokse, and J. B. M. Meiberg. "Cyclodextrins from Potato Starch. Recent Developments." In Proceedings of the Fourth International Symposium on Cyclodextrins, 41–46. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2637-0_6.

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Conference papers on the topic "Potato starches"

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Hardiyanti, Rini, S. Suharman, M. Zulham Efendi Sinaga, I. Putu Mahendra, and Adrian Hartanto. "Comparative studies on physicochemical properties of B-type and C-type starches from potato starch." In THE INTERNATIONAL CONFERENCE ON CHEMICAL SCIENCE AND TECHNOLOGY (ICCST – 2020): Chemical Science and Technology Innovation for a Better Future. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0045549.

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Acosta, Sandra, Cesar Moreira, and Erick Cando. "Characterization and application of biodegradable edible films produced by casting from combinations of rice, cassava and potato starches with gelatin." In The 15th LACCEI International Multi-Conference for Engineering, Education, and Technology: “Global Partnership for Development and Engineering Education”. Latin American and Caribbean Consortium of Engineering Institutions, 2017. http://dx.doi.org/10.18687/laccei2017.1.1.272.

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Jeevahan, Jeya, M. Chandrasekaran, and Akshay Sethu. "Influence of nanocellulose addition on the film properties of the bionanocomposite edible films prepared from maize, rice, wheat, and potato starches." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS: ICAM 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5130283.

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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban, and Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products
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"Potato starch resistivity as an inheritable trait." In Current Challenges in Plant Genetics, Genomics, Bioinformatics, and Biotechnology. Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Sciences Novosibirsk State University, 2019. http://dx.doi.org/10.18699/icg-plantgen2019-13.

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Zhong Xu, Zhuo Wang, and Dan Zhao. "Study on potato starch processing wastewater treatment." In 2011 International Symposium on Water Resource and Environmental Protection (ISWREP). IEEE, 2011. http://dx.doi.org/10.1109/iswrep.2011.5893251.

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Jiang, Wei, Shuwen Wang, Yongcun Fan, and Junlong Fang. "Hyperspectral detection method for starch content of potato." In Next Generation Computer and Information Technology 2015. Science & Engineering Research Support soCiety, 2015. http://dx.doi.org/10.14257/astl.2015.111.09.

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Guangyue Ren, hihuai Mao, Dong Li, and Yuguang Zhou. "Functional Properties and Microstructure of Micronized Potato Starch." In 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21503.

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Silva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.

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We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.
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S. M. Mahfuzur Rahman and Sudip K. Rakshit. "Improved Extractibility Of Sweet Potato Starch Using Commercial Hydrolytic Enzymes." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.14134.

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