FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

1998, 4(17) S

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Articles

P. ÁMAN, L. ANDERSSON, R. ANDERSSON, H. FREDRIKSSON, M. OSCARSSON

Barley starch

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A.A.C.M. BEENACKERS, C J . TIJSEN, J.E. VISSER, EJ. STAMHUIS

Novel processes for the carboxymethylation of starch

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W. BERGTHALLER, M.G. LINDHAUER, H. ZWINGELBERG, M. EHRING

Laboratory scale evaluation of starch extract ability of wheat varieties

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Y.-Y. CHEN, A. E. MCPHERSON, M. RADOSAVLJEVIC, V. LEE, K.-S. WONG, J. JANE

Effects of starch chemical structures on gelatinization and pasting properties

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CHENG-YI L II, VIVIAN M.-F. LAI, SHIN LU, MEI-LIN TSAI

Correlation between the physical property, eating quality and the molecular structure of rice-starchy systems

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Z. CZUCHAJOWSKA, A. KLAMCZYNSKI

Structure and functionality of barley starches

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Z. CZUCHAJOWSKA, T. OTTO, B. PASZCZYNSKA, B.-K. BAIK

Composition, thermal behavior and gel texture of prime and tailings starches from garbanzo beans and peas

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S.R. ERLANDER

Biosynthesis of starch

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T. FORTUNA, L. JUSZCZAK, M. PAŁASIŃSKI

Change in the granule porosity on modification of starch

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N. INOUCHI, K. NISHI, S. TANAKA, T. ASAI, Y. KAWASE, Y. HAT A, Y. KONISHI, S. YUE, H. FUWA

Characterization of small granular sized starches – amaranthus and quinoa starches

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V.N. KISLENKO, A. A. BERLIN, N.I. LITOVCHENKO

Kinetics of graft polymerization of methyl acrylate onto hydroxyethyl- and carboxymethyl cellulose

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J. KOROLCZUK, V. BRETON-DOLLET, J.P. TISSIER, J.F. MAINGONNAT

Effect of heat treatment on the rheology and microstructure of maize starch gels

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H. KOSTYRA, M. SORAL-ŚMIETANA, M. WRONKOWSKA, H. KMITA-GŁAŻEWSKA

Complexes of resistant starch with nutrients

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G. LEWANDOWICZ, M. SORAL-SMIETANA, J. FORNAL

New RS preparations – physicochemical properties and structure

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D.M. NAPIERAŁA

Observations on the ageing of potato starch pastes modified with complexing agent

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E. NEBESNY, J. ROSICKA, D. SUCHARZEWSKA

The effect of process conditions of enzymatic hydrolysis on the properties of wheat starch hydrolyzates

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T.R. NOEL, R. PARKER, S.G. RING

The effect of the phase behaviour and dynamics of starch on its functionality

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W. PRAZNIK, A. HUBER

Modification of branching pattern of potato maltodextrin with Q-enzyme

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C.H. SCHILLING, P. TOMASIK, M. SIKORA, J.C. KIM, V J. GARCÍA, C.P. LI

Molding technical ceramics with polysaccharides

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M. SORAL-ŚMIETANA, M. WRONKOWSKA, G. LEWANDOWICZ, J. SADOWSKA

Technological and sensory aspects of new resistant starch preparations used in baking process

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J. SZOSTAK-KOTOWA, J. WITALIS

The combined effect of UV-radiation and soil microorganisms on the biodegrad ability of polyethylene package film with starch additive

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R. ZIOBRO, H. GAMBUŚ, A. NOWOTNA, A. BALA-PIASEK, R. SABAT

Starch extrudates as a source of low molecular dextrins slowing down bread staling

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