Waxy starch as a perspective raw material (a review)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43913838" target="_blank" >RIV/60461373:22330/17:43913838 - isvavai.cz</a>

Alternative codes found

RIV/00027006:_____/17:00004311

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodhyd.2017.03.001" target="_blank" >http://dx.doi.org/10.1016/j.foodhyd.2017.03.001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodhyd.2017.03.001" target="_blank" >10.1016/j.foodhyd.2017.03.001</a>

Result language

angličtina

Original language name

Waxy starch as a perspective raw material (a review)

Original language description

Modern techniques in plant breeding as well as the fact that the technologies of starch isolation and modification have become more sophisticated and efficient - have enabled development of new food and non-food uses of waxy starches. This paper concerns the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with their chemical and biochemical modification (e.g. acetylation or debranching of amylopectin). New food applications of waxy starches comprise e.g. emulsions, films and coatings; they are also focused on influencing digestibility and bread softening. There are also non-food uses such as fillers and reinforcing agents in polymer composites. Some of these uses are linked with nanoparticles prepared from waxy starches by various ways.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

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

Name of the periodical

Food Hydrocolloids

ISSN

0268-005X

e-ISSN

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Volume of the periodical

69

Issue of the periodical within the volume

Neuveden

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

402-409

UT code for WoS article

000399484800043

EID of the result in the Scopus database

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