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starch
starch
A Dictionary of Food and Nutrition
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2005
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© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information)
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starch Polysaccharide, a polymer of
glucose units; the form in which carbohydrate is stored in the plant; it does not occur in animal tissue. (
Glycogen is sometimes referred to as animal starch.) Starch is broken down by acid or enzymic hydrolysis (
amylase), or during digestion, first to maltose and then glucose; it is the principal carbohydrate of the diet and hence the major source of energy. Starches from different sources (e.g. potato, maize, cereal, arrowroot, sago, etc.) have different structures, and contain different proportions of two major forms: amylose, which is a linear polymer and amylopectin, which has a branched structure. The mixture of dietary starches consists of about one‐quarter amylose and three‐quarters amylopectin.
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Starch search: starches are plentiful and they serve diverse functions. Modifications and processing conditions can change the functionality of source starches to accommodate convenience, fiber inclusion and gum replacement.(ingredients in global use)
Magazine article from: Prepared Foods; 2/1/2005; ; 700+ words
; ...produce resistant starch. Waxy and high-amylose starches are from genetic...the starch. Corn starch, cassava, wheat, or potato starches differ in their...is an excellent starch base for specialty starches, which provide...
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Starch digestion rate in the small intestine of broiler chickens differs among feedstuffs
Magazine article from: The Journal of Nutrition; 9/1/2001; ; 700+ words
; Starch Digestion Rate in the Small Intestine of...Differs among Feedstuffs1 ABSTRACT Dietary starch is the major energy source for broiler chickens...broiler chickens, site, rate and extent of starch digestion were measured for 12 feedstuffs...
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In vitro starch digestion correlates well with rate and extent of starch digestion in broiler chickens
Magazine article from: The Journal of Nutrition; 9/1/2001; ; 700+ words
; In Vitro Starch Digestion Correlates Well with Rate and Extent of Starch Digestion in Broiler Chickens1 ABSTRACT Current feed...protein and nitrogen-free extracts). Digestible starch is the most important energy source in broiler chicken...
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Starch Retrogradation and Firming of Bread Containing Hydroxypropylated, Acetylated, and Phosphorylated Cross-Linked Tapioca Starches for Wheat Flour
Magazine article from: Cereal Chemistry; 11/1/2005; ; 700+ words
; ...modified tapioca starches: hydroxypropylated tapioca starch (HTS), acetylated...modified potato starch. The present study...modified tapioca starches as described previously...kinds of modified starches (Nippon Starch Chemical Co...
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Starch synthesis in Arabidopsis. Cranule synthesis, composition, and structure
Magazine article from: Plant Physiology; 6/1/2002; ; 700+ words
; ...We conclude that leaf starch is synthesized without...organization to storage starches, making Arabidopsis...the suitability of leaf starch as a model system, relatively...structure, compared with starches from storage organs...synthesis of Arabidopsis starch where differences between...
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Focus on the World Starch Market.
Business Wire; 11/20/2008; 700+ words
; ...Dry Starch (Native Starch, Modified Starch, & Other Dry Starches), and Liquid Starch. The report provides separate comprehensive...4 Modified Starch I-4 Other Dry Starches I-4 Liquid Starch I-4 II. EXECUTIVE SUMMARY Starch...
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Starch Granule Size Distribution from Seven Wheat Cultivars Under Different Water Regimes
Magazine article from: Cereal Chemistry; 1/1/2009; ; 700+ words
; ...Seven wheat cultivars with different starch contents were used as materials to investigate the distribution of grain starch granule size under irrigated and rainfed...In mature grains, the diameter of starch granules was 0.37-52.6 m, and...
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Starch in Foods, Structures, function and applications.(BOOKSHELF)(Book Review)
Magazine article from: Food Trade Review; 10/1/2004; 664 words
; ...food. Part II Sources of starch: The functionality of wheat starch; Developments in potato starches; The functionality of rice starch; New corn starches; Tropical sources of starch. Part III Applications: Starch as an ingredient: manufacture...
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Specialty starches: a processor's best friend: they meet a multitude of processing needs and consumer preferences in many food applications.
Magazine article from: Food Processing; 3/1/2004; ; 700+ words
; ...and functional native starches. Labeling requirements for starch products from the FDA...than as "modified food starch." Specialty starches successfully differentiated...advantage. Resistant starch In nature, starches are nut
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Starch-branching enzymes preferentially associated with A-type starch granules in wheat endosperm
Magazine article from: Plant Physiology; 9/1/2000; ; 700+ words
; Starch-Branching Enzymes Preferentially Associated with A-Type Starch Granules in Wheat Endosperm1 Two starch granule-bound proteins (SGP), SGP-140 and SGP-145, were preferentially associated with A-type starch granules (>...
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Starch
Book article from: Chemistry: Foundations and Applications
Starch Starch is the chief storage form of carbohydrate in plants and the most important source of carbohydrate in human nutrition. A starch molecule is a polysaccharide assembled from the simple sugar glucose...
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starch
Book article from: The Columbia Encyclopedia, Sixth Edition
starch white, odorless, tasteless, carbohydrate...important commercial uses. In green plants starch is produced by photosynthesis ; it is one...identified by microscopic examination of the starch grains. Starch obtained by animals from...
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starch, modified
Book article from: A Dictionary of Food and Nutrition
starch, modified Starch altered by physical or chemical treatment to give special properties...colour, clarity, stability of the paste. Acid‐modified starch results from acid treatment that reduces the viscosity of the paste...
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starch, pregelatinized
Book article from: A Dictionary of Food and Nutrition
starch, pregelatinized Raw starch does not form a paste with cold water and therefore requires cooking if it is to be used as a food thickening agent. Pregelatinized starch, mostly from maize, has been cooked and dried. Used in instant...
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bread, starch‐reduced
Book article from: A Dictionary of Food and Nutrition
bread, starch‐reduced Bread is normally 9–10% protein and about 50% starch; if the starch is reduced, either by washing some of it out of the dough or by...
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