Józef Fornal

TL;DR: In this article, the effect of microwave radiation on physico-chemical properties and structure of cereal starches was studied, and the susceptibility of different starches to changes due to microwave irradiation depended not only on their crystal structure, but also on their amylose content.

TL;DR: In this paper, a potato starch-water suspension (10%) was subjected to high pressure treatment at 600 MPa for 2 and 3 min. And the results showed that high pressure significantly affected the intensity of bands corresponding to the amorphous (1018 cm−1) and more ordered (1047 cm− 1) part of starch structure.

TL;DR: The average values of the semi-crystalline growth rings thickness in starches have been determined and the relationship between structural characteristics and thermodynamic melting parameters is discussed.

TL;DR: In this article, Hylon VII and waxy corn starch were subjected to high pressure treatment at 650 MPa for 3, 6 and 9 min, and the results showed a displacement of the chemical shift associated to C1 atoms as well as changes in peak intensities for C1, C4 and C6 after 9 min of treatment.

TL;DR: In this paper, the effect of microwave radiation on the physico-chemical properties and structure of potato and tapioca starches was studied and an isothermal transformation was revealed with the samples of moisture contents over 20%, causing a rise in the gelatinisation temperature of the starch and a drop in its solubility in water.