New processing and applications of waxy starch (a review)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F17%3A00004309" target="_blank" >RIV/00027006:_____/17:00004309 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2017.03.006" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2017.03.006</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2017.03.006" target="_blank" >10.1016/j.jfoodeng.2017.03.006</a>

Result language
angličtina
Original language name
New processing and applications of waxy starch (a review)
Original language description
This review deals with the physical processing of amylopectin starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with chemical and biochemical modification (e.g. acetylation, debranching of amylopectin, hydrolysis). Great attention is paid to the digestibility of the products and the formation of nanoparticles. Both usual and new food and non-food uses of rice, maize, wheat, barley and potato waxy starches are referred to.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology

Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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