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Structure, physico-chemical properties, and potential uses of amaranth starch

100%

Walkowski A., Fornal J., Lewandowicz G., Sadowska J.

Polish Journal of Food and Nutrition Sciences

1997

tom 06

nr 2

11-22

The potential uses of amaranth (Amaranthus hypochondriacus) starch from the species grown in Poland were recognized by determining the basic physico- chemical properties and functionality in mayonnaise and glue systems. Rheological methods, scanning electron microscopy, and light microscopy were employed in the analysis of isolated starch. When used in low-fat mayonnaise formulas, the amaranth starch gave them excellent organoleptic qualities, but rather poor rheological stability. The amaranth starch also showed great use value as a major component of corrugated-board glues.

Thermal starch transformations

44%

Tomasik P., Ciesielski W., Sikora M., Sychowska B.

Żywność Technologia Jakość

1996

nr 2

84-100

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Żywność Technologia Jakość

1 Ciesielski W.

1 Fornal J.

1 Lewandowicz G.

1 Sadowska J.

1 Sikora M.

1 Sychowska B.

1 Tomasik P.

1 Walkowski A.

1 1997

1 1996

Wyniki wyszukiwania

Structure, physico-chemical properties, and potential uses of amaranth starch

Thermal starch transformations