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Potato starch production

Huizenga, R., Mantingh, J., Pomp-De Wit, F., (1998). Amylopectin potato starch products as sizing agents for textile yarns. World Intellectual Property Organization, International Patent Applieation PCT/NL98/00063. [Pg.443]

Te Wierik, G. H. P, Bergsma, J., Arends, A. W., Boersma, T., Eissens, A. C., Lerk, C. F. (1996). A new generation of starch products as excipient in pharmaceutical tablets. I. Preparation and binding properties of high surface area potato starch products. Int. J. Pharm., 134,27-36. [Pg.462]

Potato starch production quota in EU in 2003, tons/year (18% moisture)... [Pg.515]

Swinkels JJM. Performance of potato starch products in various applications. The Netherlands AVEBE, Veendam. [Pg.539]

I. Preparation and binding properties of high surface area potato starch products. Int. J. Pharm. 1996, 134, 27-36. [Pg.44]

FIG. 5 Procedures for sweet potato starch production. (A) Sweet potato starch production by the sour-liquid method (Timmins and Matter, 1992). (B) Sweet potato starch isolation (Miller et al., 2003). [Pg.22]

Pilot-Plant Experiments at a Potato Starch Production Plant.68... [Pg.53]

The pilot plant has been installed at an AVEBE potato starch production plant in the Netherlands. In this plant, combustion of H2S-containing biogas in a steam boiler results in S02-containing flue gas. Part of the total flue gas flow is used in the pilot plant. [Pg.68]

Starch crop biorefineries During starch produaion, several residues emerge. Generally, the proteins need to be separated from the starch. These are often used for animal nutrition. In potato starch production, additionally, wash water is produced, and in starch production from corn and cereals fibers remain. [Pg.291]

Potato Starch Production - Starch, Composition - Starch, Industrial Processing - Starch, Physical Properties... [Pg.184]

The soluble and insoluble protein complex of the fresh potato tuber is derived from the concentrated fruit water of - potato starch production. [Pg.232]

Fresh potatoes may contain 0.5-1.2% (d.b.) of pure protein in the dissolved state. It makes up about 50% of the entire N-substance. The amino acid content is - in contrast to most plant proteins -highly balanced as to its physiological value for human and animal nutrition (such as egg or fish protein). To utilize this valuable product, as well as for environmental reasons, p. is isolated as a byproduct of - potato starch production. [Pg.232]

G. Kartoffelpiilpe E pulpe de pommes de terre P. is the commercial term for the mainly fibrous and starchy by-product of - potato starch production. [Pg.233]

See other pages where Potato starch production is mentioned: [Pg.661]    [Pg.454]    [Pg.34]    [Pg.511]    [Pg.511]    [Pg.512]    [Pg.514]    [Pg.514]    [Pg.514]    [Pg.516]    [Pg.518]    [Pg.520]    [Pg.522]    [Pg.524]    [Pg.526]    [Pg.530]    [Pg.532]    [Pg.534]    [Pg.536]    [Pg.538]    [Pg.209]    [Pg.11]    [Pg.158]    [Pg.210]    [Pg.210]    [Pg.11]    [Pg.158]    [Pg.210]    [Pg.210]    [Pg.233]    [Pg.233]   
See also in sourсe #XX -- [ Pg.11 , Pg.208 ]

See also in sourсe #XX -- [ Pg.11 , Pg.208 , Pg.209 ]



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