Effects of Saccharose Substitutes on Physicochemical Properties and Free Radical Generation in Oxidized Potato Starch

Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

Sabina Galus1*, Andrzej Lenart1, Andrée Voilley2 and Frédéric Debeaufort2,3 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., PL-02-776 Warsaw, Poland EA 581 EMMA, AgroSup Dijon, 1 esplanade Erasme, University of Burgundy, F-21000 Dijon, France IUT-Dijon Department of Biological Engineer...

the effects of sio2 nanoparticles on mechanical and physicochemical properties of potato starch films

in this paper effect of sio 2 nanoparticles was investigated on potato starch films. potato starch films were prepared by casting method with addition of nano-silicon dioxide and a mixture of sorbitol/glycerol (weight ratio of 3 to 1) as plasticizers. sio 2 nanoparticles incorporated to the potato starch films at different concentrations 0, 1, 2, 3, and 5% of total solid, and the films were dri...

Characterizing Physicochemical Properties of Enset Starch

Effect of microwave treatment on the physicochemical properties of potato starch granules

BACKGROUND The degree of polymerization of amylose starch in potato was so large that the gel was hardness after gelatinization. Therefore, it is one of the most important ways that the microwave treatment was used to change the physicochemical properties of starch gel to make it suitable for the preparation of instant food. RESULTS The effect of microwave treatment on the physicochemical pro...

Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.

The effect of high hydrostatic pressure (HHP) on the susceptibility of potato starch (25%, w/v) suspended in water to degradation by exposure to bacterial α-amylase (0.02%, 0.04% and 0.06%, w/v) for 40 min at 25°C was investigated. Significant differences (p < 0.05) in the structure, morphology and physicochemical properties were observed. HHP-treated potato starch (PS) exposed to α-amylase (0....