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New processing and applications of waxy starch

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43913837" target="_blank" >RIV/60461373:22330/17:43913837 - 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>

Alternative languages

  • Result language

    angličtina

  • Original language name

    New processing and applications of waxy starch

  • Original language description

    Waxy starches consist almost exclusively of amylopectin and don&apos;t contain amylose molecules. Despite extensive knowledge - and certain applications - of waxy maize starch in former times, the production and use of other high amylopectin starches is now increasing. This review deals with the physical processing of these 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. (C) 2017 Elsevier Ltd. All rights reserved.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10404 - Polymer science

Result continuities

  • 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)

Others

  • Publication year

    2017

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food Engineering

  • ISSN

    0260-8774

  • e-ISSN

  • Volume of the periodical

    206

  • Issue of the periodical within the volume

    Neuveden

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    11

  • Pages from-to

    77-87

  • UT code for WoS article

    000400215900008

  • EID of the result in the Scopus database