FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2000, 2(23) S

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Articles

W. BERGTHALLER, H.-J. KERSTING

Wheat – a challenging substrate for starch production

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W. BŁASZCZAK, J. FORNAL, A. RAMY, K. BORKOWSKI

The role of starch granules in the balady bread structure formation

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HYUN-JUNG CHUNG, EUN-HEE CHANG, SEUNG-TAIK LIM

Thermal transition characteristics and gel properties of heat-moisture treated corn and potato starches

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I.M. DEMIATE, N. DUPUY, J.P. HUVENNE, M.P. CEREDA, G. WOSIACKI

Ftir spectroscopy of modified cassava starches presenting expansion property

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JÓZEF FORNAL

Structural properties of starch in food systems

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H. GAMBUŚ, D. GUMUL, T. TUSZYŃSKI, M. WALCZYCKA

Starch from immature cereal kernels as an improver of bread

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MAREK GIBIŃSKI

Chemical composition of the selected varieties and strains of oat

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N. INOUCHI, Y. SUGIMOTO, H. FUWA

Effects of amylopectin unit chains on the starch pasting characteristics

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V.N. KISLENKO, E.I. KURIATNIKOV

Graft copolymers of unsaturated monomers with starch

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J. KOROLCZUK, G. EL GARAWANY, J.M. MEMBRE, J.F. MAINGONNAT

Texturing capacity of various starches in whey proteins / polysaccharides based milk desserts

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G. LEWANDOWICZ, W. BŁASZCZAK, E. VOELKEL

Ionic starch derivatives obtained in microwave assisted reactions – structure and functionality

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DANUTA M. NAPIERAŁA

Amylose and glucose solutions. A comparative study

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ANNA NOWOTNA, HALINA GAMBUŚ, RAFAŁ ZIOBRO, WIKTOR BERSKI, GRAŻYNA LEWANDOWICZ, RENATA SABAT, ANDRZEJ CYGANKIEWICZ

Starches from wheat of various technological value

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DAVID LEE PHILLIPS, JIE XING, CHAN KONG CHONG, HAROLD CORKE

Analytical characterization of chemically modified starches by FT-Raman spectroscopy

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S. PIKUS, J. JAMROZ, E. KOBYLAS

Small angle X-ray scattering (SAXS) investigations on potato starch in suspensions

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K. PIYACHOMKWAN, A. JARERAT, C. DULSAMPHAN, C.G. OATES, K. SRIROTH

Effect of processing on cassava starch quality: 1. drying

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WERNER PRAZNIK, ANTON HUBER

Molecular structure and physico-chemical properties of pseudo cereal starches

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R. REZLER, H. M. BARANOWSKA, S. SURMA, S. POLISZKO

Investigation of starch gels by means of the relaxation method

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MARIA SORAL-ŚMIETANA, MAŁGORZATA WRONKOWSKA

Resistant starch of pea origin

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J.J.G. VAN SOEST, Y. DZIECHCIAREK, A.P. PHILIPSE

Starch-based microparticles: a preliminary study of the structure and properties

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MAŁGORZATA WRONKOWSKA, MARIA SORAL-ŚMIETANA

Pea starch as a source of physically modified preparation with potential health-promoting activity

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RAFAŁ ZIOBRO, ANNA NOWOTNA, HALINA GAMBUŚ, ANTONI GOLACHOWSKI, KRZYSZTOF SURÓWKA, WERNER PRAZNIK

Susceptibility of starch from various biological sources on degradation due to extrusion process

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WILLI WITT, HANS-PETER GOLDAU

Modern methods of separation the components of wheat

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