Structural properties of starch in food systems

• Autorzy: Fornal J
• Języki publikacji: EN

Abstrakty

EN

In the present work, structural changes of starch granules as seen by LM, SEM, TEM, CLSEM under different processing were shown, in relation to a function they were playing in the ready products. Special emphasis was also paid to starch change during different modification processes of the isolated starches for food and non-food uses. The structure of irradiated starches, resistant starch obtained by different methods, starches as encapsulating materials, high pressure treated starches as well as packaging materials were presented.

PL

Przedstawiono możliwości obserwowania roli skrobi w kształtowaniu struktury żywności i jej przemian w trakcie przygotowywania żywności posługując się różnymi technikami mikroskopowymi, a to: mikroskopem optycznym, transmisyjnym mikroskopem elektronowym (TEM), scanningowym mikroskopem elektronowym emisji polowej, scanningowym mikroskopem tunelowym, mikroskopem sił atomowych i mikrospektroskopią ramanowską.

Słowa kluczowe

EN

human diet; starch; food; functional property; structural property; starch granule

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość. Suplement
• Rocznik: 2000
• Tom: 07
• Numer: 2
• Opis fizyczny: p.59-71,fig.

Twórcy

autor

Fornal J

• Polish Academy of Sciences, Olsztyn, Poland

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