FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2002, 4(33) S

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Articles

E. NEBESNY, J. ROSICKA, M. TKACZYK

The stability of lipid-amylose complexes upon enzymatic hydrolysis of wheat starches of different chemical composition

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H. M. BARANOWSKA, R. REZLER

Temperature characterisation of starch and starch-protein dispersions

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G.B. PLENZLER, D.M. NAPIERAŁA, H.M. BARANOWSKA

Hydration of starch and protein seeds in early phase of germination

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LUCYNA SŁOMIŃSKA, ANNA GRZEŚKOWIAK-PRZYWECKA, DANUTA WIŚNIEWSKA

Low conversion starch hydrolysates

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ALICA BURISOVA, ZDENKA HROMADKOVA, ANNA EBRINGEROVA EDITA DZIVAKOVA, ALEXANDER DANDAR

Effect of hemicelluloses on the properties of potato and corn starches

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ALICA BURISOVA, ZDENKA HROMADKOVA, ANNA EBRINGEROVA KATARINA STADLEROVA, ALEXANDER DANDAR

Flow property study of corn starch after addition of hemicelluloses from buckwheat hulls

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S. POLISZKO, D.M. NAPIERAŁA, R. REZLER, G. HOFFMANN

Molecular dynamics in dehydrated starch gels

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K.-J.APPENROTH, R. REIMANN, F. KROK, J. SZYMOŃSKA

Starch grain surface and starch degradation in turions of the duckweed Spirodela polyrhiza (Lemnaceae)

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WRONKOWSKA MAŁGORZATA, SORAL-ŚMIETANA MARIA, BIELECKA MARIA, BIEDRZYCKA ELŻBIETA

Physically-modified wheat or potato starches, their physico-chemical properties and metabolism by bifidobacteria

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G. LEWANDOWICZ, W.BŁASZCZAK, A.WALKOWSKI

Small granule potato starch, structure and usability

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YUNG-HO CHANG, KUN-SAN LIN

Acid-alcohol degradation of starch

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ERIC BERTOFT

The structure of clusters from potato amylopectin

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LUYBOV A. WASSERMAN, ISRAIL O. ALIEV, VLADIMIR P. YURYEV

Interaction of starch polysaccharides and their mixture with water molecules and model lipids. ESR study

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A. CHOSTENKO, S. TRUSZKOWSKI, A. BUCHALSKI, A. CHURKIN

Influence of γ-irradiation on L – and D-monosaccharides

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YOSHINORI UTSUMI, D. V. GLOVER, NAOYOSHIINOUCHI, HIDETSUGU FUWA

Structure and thermal properties of starches of endosperms possessing different alleles at the amylose-extender (ae) loci in maize

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VLADIMIR P. YURYEV, NATALIA K. GENKINA, LUYBOV A. WASSERMAN

The influence of the growth temperature on structural and thermodynamic properties of starches

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CATHERINE LOISEL, ALBERTO TEC ANTE, JEAN-LOUIS DOUBLIER

Rheology and structure of cross-linked starch dispersions

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QIANG LIU, ELIZABETH WEBER, MING Z. FAN, RICKEY YADA

Physicochemical properties of potato dry matter isolated from various cultivars at different times during growth

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KUNRUEDEE SANGSEETHONG, KLANARONG SRIROTH

Effect of hypochlorite levels on the modification of cassava starch

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KUAKOON PIYACHOMWAN, SUNEE CHOTINEERANAT, RUNGTIVA WANSUKSRI, KLANARONG SRIROTH, CHRISTOPHER OATES

Comparative study on compositional and functional properties of cassava- and corn-based maltodextrin

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THONGCHAI SUWONSICHON

Textural assessment of thai rice noodles

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KLANARONG SRIROTH KUAKOON PIYACHOMWAN, KUNRUEDEE SANGSEETHONG, CHRISTOPHER OATES

Modification of cassava starch

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TETSUYA YAMADA, TAKUO ADACHI

Molecular change of starch granules with dry/oil heat treatment and its application in food

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R. ZIOBRO, A. NOWOTNA, A. GOLACHOWSKI, H. GAMBUŚ, M. HERNIK, R. SABAT

The influence of extruder’s temperature profile on the characteristics of processed starch

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V.N. KISLENKO, N.I. LITOVCHENKO

Kinetics of particle formation in the graft polymerization of acrylic monomers onto polysaccharides

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