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Starch characterization techniques

Starch liquefaction, 10 287-288 Starch molecule, techniques for characterizing, 20 562 Starch phosphates, 4 724t Starch sodium phosphate monoesters, 4 721... [Pg.882]

The predicted results are in a good agreement with their experiments and show that the micromechanical model can be used an indirect characterization technique to quantify the exfoliation/aggregation degree in the plasticized starch/clay nanocomposites. [Pg.767]

An understanding of physicochemical and structural properties of starch will offer the possibility to control the quality of potato and potato products (e.g. digestibility), and to produce new potato starches with added value. As a result, it is critical to understand and apply advanced analytical techniques to characterize and evaluate the quality of potatoes and potato starch. In this chapter, the advanced analytical techniques to evaluate the quality of potatoes and potato starch are introduced and discussed in detail. [Pg.222]

Thus, each type of starch has its own structural features that now are well-characterized by AFM, using the new, high-resolution technique, which reveals structures much more accurately than in the past. The difficulty remains to determine the... [Pg.182]

Dail, R. V. and Steffe, J. F. 1990. Rheological characterization of crosslinked waxy maize starch solutions under low acid aseptic processing conditions using tube viscometiy techniques, y Food Sci. 55 1660-1665. [Pg.133]

Cledat, D., Battu, S., Mokrini, R., and Cardo, P. (2004). Rice starch granule characterization by flow cytometry scattering techniques hyphenated with sedimentation field-flow fractionation. J. Chromatogr. A 1049(1-2), 131-138. [Pg.26]

Electrophoresis on cellulose acetate paper has also been employed for the characterization of human alkaline phosphatase isoenzymes by Korner (K20, K21) and Posen et al. (P19). A modification of the Gomori technique (G11-G13) for the histochemical localization of alkaline phosphatase was made by Allen and Hyncik (AlO) to visualize the enzyme zones in the starch and agar gels. [Pg.305]

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See also in sourсe #XX -- [ Pg.34 ]



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Characterization techniques

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