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Dissertations / Theses on the topic 'Potato starches'

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Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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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3

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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4

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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5

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)<br>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<br>A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especia

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6

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

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7

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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8

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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9

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 susta

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10

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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11

Collado, Lilia S. "Physical properties and utilization of sweet potato starch and flour." Thesis, Click to view the E-thesis via HKUTO, 1997. http://sunzi.lib.hku.hk/hkuto/record/B42574675.

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12

Din, Rizwan. "Chemical cleaning of starch based deposits from hard surfaces." Thesis, University of Bath, 1999. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311234.

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13

Nowjee, Chitrajee Nitin. "The foaming kinetics and rheology of water-based potato starch melts." Thesis, University of Cambridge, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.610486.

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14

Yusuph, Mahyinur. "Molecular and architectural basis for gelatinisation properties of potato starch." Thesis, Glasgow Caledonian University, 2003. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289503.

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15

Hofvander, Per. "Production of amylopectin and high-amylose starch in separate potato genotypes /." Uppsala : Dept. of Plant Biology and Forest Genetics, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a495.pdf.

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16

Pretorius, Milandi. "The evaluation and comparison of various tablet disintegrants / Milandi Pretorius." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2315.

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17

Góes, Ana Paula. "The effects of surfactants on the solid substrate fermentation of potato starch." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0021/NQ50175.pdf.

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18

Tian, Susan Jane. "Varietal and environmental effects on the physicochemical properties of sweet potato starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339597.

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19

Rusendi, Dadi. "Enzymatic hydrolysis of potato processing waste for the production of biopolymers." Thesis, McGill University, 1994. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=55528.

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Biopolymers are polymers produced by certain microorganisms, that are readily degradable in the environment. These biodegradable plastics have the potential to be used as substitutes for conventional petroleum based plastic provided that the production costs can be greatly reduced. The high cost of biopolymer production is due to the cost of substrate which mainly is glucose.<br>The enzymatic hydrolysis of potato processing wastes was to produce glucose as a least expensive feedstock substrate for the production of biopolymers of polyhydroxybutirate (PHB) from the bacterium Alcaligenes eutroph

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20

Romeira, Karoline Mansano. "Desenvolvimento e caracterização de bioplástico obtido a partir do amido residual proveniente da industrialização de batata frita /." Araraquara, 2019. http://hdl.handle.net/11449/191222.

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Orientador: Rondinelli Donizetti Herculano<br>Resumo: Durante o processamento industrial das batatas fritas há a produção de uma grande quantidade de amido residual proveniente da lavagem da matéria prima. Os biopolímeros, tipo amido, têm sido propostos para formulação de materiais biodegradáveis. A aplicação do amido na produção de bioplástico se baseia nas propriedades químicas, físicas e funcionais para formar géis e filmes. O objetivo desse estudo foi desenvolver bioplásticos elaborados a partir de amido residual, utilizando diferentes proporções de amido residual e glicerol combinado com

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21

Marques, Sofia Pires. "Calibração de métodos expeditos para determinação do teor de amido e de açucares redutores em batata para fritar." Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5654.

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Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia<br>This work aims to contribute on solving the quality issue on potatoes used for frying, proposed by Grupo Jerónimo Martins. The main goal of this work is to establish quality parameters in potato to fry and study the different methods to evaluate the quality. Starch and reduced sugars are the main quality parameters that define a good potato to fry. Thus, the methods to evaluate those parameters are: determination of the amount of starch using the amount of dry matter; determination of the amount of reducing sugars using c

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22

張志田 and Zhitian Zhang. "Nutritional quality and starch physicochemical properties in sweetpotato." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31242728.

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23

Zhang, Zhitian. "Nutritional quality and starch physicochemical properties in sweetpotato." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23241950.

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24

ARSLAN, AHMET. "PHYSIOLOGICAL STUDIES OF POTATOES, SOLANUM TUBEROSUM L., GROWN IN ARIZONA (WATER STRESS, SUGARS AND STARCH, CARBOHYDRATE, BARLEY, POLLEN)." Diss., The University of Arizona, 1986. http://hdl.handle.net/10150/183878.

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The physiological development of potato plants and tubers grown in Arizona desert regions were examined and spectrophotometric methods were developed for the analysis of carbohydrates in potato tubers, pollen, and leaf tissues from various plants. Seed pieces were planted (March 1979, 1980) and harvested (June, July) in 2 locations. Emergence, tuber initiation, and maximum tuber numbers occurred 3, 5, and 10 weeks, respectively, after planting. In 1979, tuber yields in Mesa were low because of a shortened growing season; in Tucson, yields were drastically reduced because of soil water-logging.

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25

Andersson, Lena. "Studies on starch structure and the differential properties of starch branching enzymes /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 2001. http://epsilon.slu.se/avh/2001/91-576-5834-X.pdf.

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26

Takaha, Takeshi. "Isolation of disproportionating enzyme (EC 2.4.1.25) from potato and investigation of its role in starch metabolism." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/13073.

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D-enzyme, disproportionating enzyme, or 4-α-glucanotransferase (EC 2.4.1.25) catalyses glucan transfer from one α-1,4-glucan molecule to another, or to glucose. From the wide distribution of D-enzyme in starch accumulating organs of plants, it is believed that D-enzyme is involved in starch metabolism, but the function <I>in vivo </I>is not known. In the present work, D-enzyme was purified from potato tubers, and cDNA and genomic DNA clones for potato D-enzyme were isolated. The biochemical analysis of purified recombinant D-enzyme suggested that high molecular weight starch (amylose and amylo

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27

Melo, Marília Sbragia Del Bem. "Mandioca, batata-doce e araruta como matérias primas para obtenção de amidos fosfatados /." Botucatu, 2019. http://hdl.handle.net/11449/191400.

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Orientador: Magali Leonel<br>Resumo: O presente estudo objetivou caracterizar amidos de mandioca, batata-doce e araruta quanto às propriedades físico-químicas e modificar estes amidos quimicamente visando à obtenção de amidos fosfatados. No processo de modificação os amidos foram fosfatados com trimetafosfato de sódio e tripolifosfato de sódio durante diferentes tempos de reação. Os amidos nativos e modificados das três fontes botânicas foram analisados quanto aos teores de fósforo e de amilose, padrão de difração de raio-X, cristalinidade relativa, morfologia e tamanho dos grânulos, poder de

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28

Krabbenhoft, Leah Kay. "Identification of Specific Starch Profiles in North Dakota State University Potato Germplasm for Nutritional and Industrial Utilization." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28061.

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Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively, are two forms of starch present in the granule. In this study, we examined the effect of a new cooking method, microwave steaming, on soluble starch and resistant starch in order to determine and determined that this method may be used as a more efficient means to cook tuber material for starch analysis. Using the steaming method, we found clones present in the North Dakota State University potato breeding program with unique levels of soluble or resistant starch. Clones with high or low levels of so

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29

Koch, Kristine. "Methods for studying starch characteristics /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5487-5.pdf.

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30

Alexandrino, Cristiane Duarte. "UtilizaÃÃo dos amidos de milho e de batata na elaboraÃÃo de tapioca." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1527.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>FormulaÃÃes de tapiocas elaboradas com amido de batata e de milho com e sem adiÃÃo de Estearoil-2-lactil-2-lactato de SÃdio (SSL), foram submetidas Ã anÃlise de perfil de textura, grau de gelatinizaÃÃo, teor de amido resistente e analisada sensorialmente tendo como padrÃo uma formulaÃÃo de uma tapioca de mandioca comercial. Foi verificado que a tapioca de mandioca apresentou o maior grau de gelatinizaÃÃo (61,63%) dentre as tapiocas formuladas com os outros amidos mencionados, bem como o maior teor de amido resistente (42,23%). Os

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31

Perez, Sira Elevina E. "Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000pereze.pdf.

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32

Bergel, Bruno Felipe. "Espumas de amido termoplástico com recobrimentos de quitosana e poliácido láctico." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/158326.

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Embalagens de plástico expandido são utilizados como embalagens de alimentos, entre eles o poliestireno expandido (EPS). Suas principais características são a leveza e sua não biodegradabilidade. Estas embalagens geralmente são descartadas logo após o uso e geram grandes quantidades de resíduos. Espumas feitas a base de amido termoplástico (TPS) podem substituir o EPS nestes casos, pois são feitas a partir de fontes renováveis e são materiais biodegradáveis. Entretanto, embalagens de espuma TPS possuem grande afinidade pela água e isso consequentemente afeta seu uso. Uma forma de resolver este

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33

Schweinberger, Cristiane Martins. "Inovação e otimização no processo de produção de etanol a partir de batata-doce." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/143930.

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No contexto energético o bioetanol tem recebido considerável atenção, por questões ambientais e também pela redução da dependência dos combustíveis de origem fóssil. Embora o Brasil seja o segundo maior produtor mundial de etanol, a produção está concentrada em determinadas regiões, enquanto o Rio Grande do Sul é basicamente um importador. Para mudar tal situação, a batata-doce é uma matéria-prima atrativa, por ser rica em amido e possuir características agronômicas vantajosas. Visando colaborar para a viabilização em maior escala da produção de etanol a partir de batata-doce, o presente traba

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34

Teng, Hao-Jung, and 鄧皓容. "Research on Starches and Gums Applied in Purple Sweet Potato Balls." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/w8sht6.

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碩士<br>國立高雄餐旅大學<br>餐飲創新研發碩士學位學程<br>103<br>Tainong 73 is one of the most important sweet potato cultivars in Taiwan, and it has a purple flesh that makes it very attractive to consumers. The anthocyanin and polyphenol rich in skin and flesh have a good antioxidant effect. In this study, we used purple sweet potato and traditional yellow sweet potato to make sweet potato balls, and evaluated their customers’ preference and acceptability. Three kinds of starches (sweet potato starch, tapioca starch and potato starch) were mixed in proportions of 100/0, 0/100, 20/80, 40/60, 60/40, 80/20 to make pur

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35

Chang, Shyh-Chung, and 張世正. "The studies in preparation of starch noodles with mixtures of various corn and sweet potato starches and their noodles qualities." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/43142049272023322895.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>90<br>Starch noodle, a traditional food in the East, is mainly made of mung bean starch. Owing to the characteristics of starch and the effects of processes, the starch noodle has unique mouth feeling that the other noodle-like products could not be compared with. Since the cost of mung bean starch is high and the process of extraction of starch could pollute environment, the objective of this investigation was tried to apply the mixture of sweet potato starch and different amylose content of corn starches to make starch noodles, and seek the most approp

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36

Rumpold, Birgit Anika [Verfasser]. "Impact of high hydrostatic pressure on wheat, tapioca, and potato starches / vorgelegt von Birgit Anika Rumpold." 2005. http://d-nb.info/976116243/34.

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37

Chi, Hsin-Yi, and 紀欣儀. "Effect of heat-moisture treatments on the digestibility and physicochemical properties of Tainung No.57 and Tainung No.66 sweet potato starches." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/52w4c2.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>106<br>In the present study, the effects of heat-moisture treatment( HMT, under 20%, 25% and 30% moisture level, 105℃, 2 hours) on physicochemical and structure properties of Tainung No.57 and Tainung No.66 sweet potato starches originated from Longjing were investigated. The water content of Tainung No.57 and Tainung No.66 sweet potato was 67.32% and 75.27%, and the yield of its starch was 67.32% and 23.89%(dry base), respectively. The results showed that the birefringence of HMT starch samples of two spices was not changed, but it had pore at hilum and found c

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38

Chen, Ju-Kuan, and 陳儒寬. "Relationship between chain – length distribution and physical properties of Tainung No. 57 and Tainung No. 66 sweet potato starches originated from Taiwan." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/51725697234071514479.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>102<br>Physical properties and internal structure of five starches isolated from two types of sweet potato varieties ( Shui-lin Tainung NO. 57, SL57；Shui-lin Tainung NO. 66, SL66；Da-du Tainung NO. 57, DD57；Da-du Tainung NO. 66, DD66 and Jin-san Tainung NO. 66, JS66 ) were characterized and compared with tapioca starch. The shapes of sweet potato starch granules were spherical, bell-like and polygonal, and no growth ring was observed. All sweet potato starches used in this study exhibited typical A type crystalline pattern. Phosphorus content and granule size distribu

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39

Yu, Jih-Hao, and 游日皓. "Stability of acetylated potato starch and tapioca starch during storage." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/39305640987067724963.

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碩士<br>國立臺灣大學<br>農業化學研究所<br>102<br>Acetylated starches with a relatively low degree of substation (DS) are widely used in the food industries as a thicker, viscosity modifier and stabilizer. Recently, it has been noticed that the viscosity of commercial acetylated potato starch and tapioca remarkably drop during transportation and storage, especially on hot summer days. The aim of this study is to prepare acetylated potato starch and tapioca starch with different amounts of vinyl acetate. Next, stored modify starch at different temperatures to reveal the instability of acetylated potato starch

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40

江翠蓮. "Biochemical study of sweet potato starch phosphorylase." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/91663784694826778763.

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41

Lin, Yuh-Lih, and 林育朸. "Studies on Starch Phosphorylase Isozymes from Sweet Potato Callus." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/66524261734832306600.

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42

Chien, Lin Yu, and 林雨謙. "Using polarized light to detect Changes in potato starch." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/33337212035312546854.

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碩士<br>中華科技大學<br>機電光工程研究所碩士班<br>103<br>Polarized light has many applications. As in this thesis, we studied the new applications of using the principle of the polarized light. First, a microscope of polarized light was made to monitor the potato Maltese cross and gelatinization since they change with temperature. Five experiments were compared for which could have the best results. Since the required experimental apparatuses are relatively simple, the method could be a good and simple way to view the Maltese cross.

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43

顏名聰. "Effects of Interactions betwwen Sweet Potata and Rice Starches During Gelatinization and Retrogradation." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/12040702158099855198.

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碩士<br>文化大學<br>生理學系<br>85<br>The effects of starch compositions on the thermal behavior, rheological properties and microscopic structure during the gelatinization and retrogradation of the mixed sweet potato/TCN1 rice starches and sweet potato starch/TCN1 rice flour systems were investigated by Brabender viscoamylography, differential scanning calorimetry (DSC), dynamic rheometry, X-ray diffractometry and scanning electron microscopy. The results of Brabender viscoamylography indicated that, the pasting temperatures of mixed sweet potato/TCN1 starch systems (20:80∼80:20) are form 69.0 to 6

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44

Chou, I.-Min, and 周宜旻. "Protein-Protein Interaction of Starch Phosphorylase from Sweet Potato roots." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/08615858480759097142.

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碩士<br>國立臺灣大學<br>微生物與生化學研究所<br>93<br>Proteasome is a controlled proteolytic system in eukaryotic cell, which degrades proteins recognizied and modified by ubiquitins. This ubiquitin-proteasome system plays important physiological roles, and might regulate the activity of proteins or enzymes in the cell. On the molecule of L-form starch phosphorylase (L-SP), several PEST regions and destruction boxes were found, indicating that it was subjected to degradation. Chen et al. (2002) showed that this proteolytic modification might play a regulatory role in controlling the direction of the L-SP cataly

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45

Chou, Hao-Yuan, and 周浩源. "Starch Saccharification in Baking of Sweet Potato at Constant Temperature." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/53126221855247736219.

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碩士<br>國立臺灣大學<br>生物產業機電工程學研究所<br>103<br>During the process of baking, sugar content of sweet potato is increasing. As a result sweetness of the sweet potato is increasing. This phenomenon called Saccharification is not determined by the original starch content of the sweet potato and sugar content of the sweet potato, either. It is determined by the activity of β-amylase in sweet potato. The activity of β-amylase is affect by the baking temperature. This study provides a temperature control system. The baking temperature is monitored by the temperature control system and the temperature signal

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46

Cai, Feng Ren, and 蔡豐仁. "Studies on multiple forms of starch phosphorylase from sweet potato." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/12268888485261532616.

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47

Chen, Gen-De, and 陳根德. "Study of RFLP on Starch Phosphorylase Gene of Sweet Potato." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/65328738497429112231.

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碩士<br>國立臺灣大學<br>農業化學系<br>81<br>Starch phosphorylase (SP) is regarded as a key enzyme for degrad- ing storage starch in plants. Gel electrophoretic analysis of sweet potato SP always gives multiple bands. Besides, it appears to have subunits with different proteolytic susceptibility. fore, the presecne of multiple SP genes in sweet potato has been suspected. An sp-cDNA clone (sp-56) isolated by a former worker in this laboratory yielded three fragments when digested with EcoR I. In this rese

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TAN, PU, and 談璞. "The fine protein structure of sweet potato starch phosphory lase." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/03523006921259595802.

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FAN, ZHEN-JIA, and 范振家. "Physicochemical properties of rice-based extrudates containing sweet potato starch." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/45392820265249370852.

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Liang, Nai-Fu, and 梁乃夫. "Evaluation of Potato Starch Substituted by Mixing with Acetylated Tapioca Starch in Instant Fried Noodles." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/22107840651579885770.

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Abstract:

碩士<br>國立臺灣大學<br>食品科技研究所<br>101<br>The purpose of this thesis was to investigate the effect of the substitution of native potato starch (NPS), acetylated potato starch (APS), native tapioca starch (NTS) and acetylated tapioca starch (ATS) for wheat flour on the rheological properties of dough and the textural quality of instant fried noodles so as to evaluate if potato starch could be substituted by mixing with tapioca starch and still maintain the textural quality of instant fried noodles. The results indicated that, according to the farinogram, the absorption, development time, stability and

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