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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
61

Coacervation of starch

Yu, David Tseh-An. January 1964 (has links)
Call number: LD2668 .T4 1964 Y94 / Master of Science
62

Coacervation of starch

Chung, Hsin Yau. January 1965 (has links)
Call number: LD2668 .T4 1965 C55 / Master of Science
63

Chemical modification of cereal starch mutants differing in amylose content

劉惠君, Liu, Huijun. January 1999 (has links)
published_or_final_version / Botany / Doctoral / Doctor of Philosophy
64

Physical and chemical modification of some cereal, tuber and root starches and the roles of{221}-cyclodextrin as a starch modifyingagent

Anil Gunaratne, D. M. January 2006 (has links)
published_or_final_version / abstract / Botany / Doctoral / Doctor of Philosophy
65

The mechanical properties of starchy foods in relation to texture and digestibility

隋中泉, Sui, Zhongquan. January 2007 (has links)
published_or_final_version / abstract / Biological Sciences / Doctoral / Doctor of Philosophy
66

The conversion of sucrose to starch in the developing wheat grain

Tyson, R. H. January 1987 (has links)
No description available.
67

Molecular characterisation of the small and large subunits of ADP-glucose pyrophosphorylase genes in Solanum tuberosum L

Chauhan, Geeta January 1992 (has links)
No description available.
68

PHYSICOCHEMICAL PROPERTIES OF TEPARY BEAN STARCH.

ABBAS, IBRAHIM RASHEED. January 1987 (has links)
The composition of tepary beans Phaseolus acutifolius var. latifolius was determined; starch (41%) and protein (26.3%) were the predominant components. The physical, physicochemical, rheological, structural and nutritional properties of the isolated starch and its suitability in food products were evaluated. Starch granules were spherical to oval with a typical legume starch birefringence pattern. They appeared smooth and showed a normal distribution of diameters (range 15.5 - 59.9 μ; mean 33.5 μ). Tepary starch had an amylose content of 30.7% and a gelatinization temperature range of 70.5 - 84.0°C. Other physicochemical values were as follows: phosphorus, 0.01%; iodine binding capacity, 6.14%; alkali number, 8.97; inherent viscosity, 2.44 ml/g; water binding capacity, 82.1%; swelling power, 13; solubility, 17.9%; and sag, 6.26%. Fractionation provided an amylose fraction with a β-amylolysis of 76.3%, limiting viscosity of 83.5 ml/g and a DP(η) of 618. Amylopectin (iodine binding capacity, 0.88%) had a DP(η) of 1094, limiting viscosity of 91.1 ml/g and CL, OCL, and ICL values of 33, 22 and 10 glucose units, respectively. Gelatinization of tepary starch was a single-step process. Pasting viscosity was stable when starch suspensions were cooked at 95°C for 15 min; viscosity progressively increased when pastes cooled to 50°C. At 4 and 6%, tepary starch pastes resembled a type C viscosity pattern, whereas at 7% and above, pasting behavior exhibited a type B pattern. Pastes were stable at pH 5 to 9 but showed faster breakdown and no retrogradation at pH 3. Addition of sucrose and salt changed rheological behavior; 2% oil had no effect on pasting. Sensory evaluation of tepary starch vanilla pudding established its consumer acceptability. In vitro determination indicated that raw tepary starch was poorly digested (8%). Digestibility improved (from 8 to 82%) upon cooking. Raw corn starch was more digestible (25.6%) than tepary starch. Freeze-drying reduced the hydrolysis of all materials evaluated (i.e. 8.64 to 3.21%, 8.03 to 2.63% and 25.6 to 17.8% for tepary flour, tepary starch and corn starch, respectively). Autoclaving decreased the digestibility of tepary flour (8.64 to 5.72%), and tepary starch (8.03 to 7.38%), but it slightly improved that of corn starch (25.6 to 27.7%).
69

The effect of industrial treatments on the hydration of food polysaccharides

To, Kar-Mun January 1995 (has links)
No description available.
70

The significance of genetic variability to the physicochemical behaviour of starch granules

Goward, Y. M. January 1987 (has links)
No description available.

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