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Starch : chemistry and technology
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Starch: Chemistry and Technology, Second Edition as discussed by the authors focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch, including the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development.Abstract:
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.read more
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Journal Article
Improvement Particle Size Fineness of Corn Flour by Addition of Papain Enzyme and Its Effects to Their Hardness, Morphology and Pasting Properties
TL;DR: In this paper, the authors improve the fineness of corn flour particle size by adding of papain enzyme and study the phenomenon of enzyme addition for the difference effects to their hardness, morphology and pasting properties.
Patent
The product and method of making edible paper
Ruth Ben-Matityahu,Tally Eliyahu +1 more
TL;DR: An edible paper, which can be easily printed, cut and stored, is prepared from a mixture of a starch selected from processed starch and non-processed starch, a sweetening substance, a polyhydric alcohol, a gum, a maltodextrin and/or corn syrup solids, and water, and optionally a color, a flavor, an odor-imparting agent, and an emulsifier, by evaporating the water from a layer of the mixture as discussed by the authors.
Dissertation
Development of new materials based on polymeric reinforced and self-reinforced biocomposites from natural resources
TL;DR: In this article, the authors focused on the development and study of biodegradable polymeric biocomposites obtained from natural resources for food packaging industry, and two approaches of reinforcing and self-reinforcing were followed.