Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many
agricultural grain crops and the main source of energy for both humans and domesticated …

Oat starch is getting attention owing to its usefulness and potential in a number of food and
non-food applications. Starch is by far the main component of oat grains and possesses …

Corn, rice, wheat and potato are the main sources of starches which differ significantly in
composition, morphology, thermal, rheological and retrogradation properties. Cereal …

The wealth of current knowledge on starch retrogradation is due in large measure to the
wide array of analytical methods at the disposal of food scientists. Since retrogradation is a …

Oat starch granules were subjected to ultrasound treatment using either a 20 kHz horn
sonicator at intensities of 39, 48, 63 W/cm 2 or an ultrasound bath operating at an intensity of …

The physicochemical properties of starches from different cultivars of black bean, chick pea,
lentil, navy bean, smooth pea and pinto bean were examined. Starch granule size ranged …

Se realizó la evaluación de las propiedades fisicoquímicas y funcionales de almidones de
tubérculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot …

The starch separated from 19 different indica rice cultivars was evaluated for
physicochemical, morphological, thermal and rheological properties. The relationships …

In an attempt to reveal whether behaviour differs between various granule size classes of
potato starches, small (SGF), medium (MGF) and large (LGF) granule fractions were …

The physicochemical properties of small, medium and large starch granules separated from
four potato cultivars were investigated to reveal whether functional properties differed …