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FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAREK SIKORA, MAGDALENA KRYSTYJAN

Title

Interactions between starch from different botanical sources and non-starchy hydrocolloids

Abstract

The objective of this paper was to update the state of knowledge of interactions between starch and non-starchy hydrocolloids as presented in the quarterly “Żywność” (Food) 2003, 1 (34) Supl. In this paper, the issues are emphasised, which refer to the potential options offered by the analysis, and some application aspects of blended starch – hydrocolloid systems in food industry are pointed out.

Keywords

starch, non-starchy hydrocolloids, interactions, rheology

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