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Starches of diverse sources differ in their chemical composition and in structural characteristics of their glucans and granules due to genetic, environmental and nutritional factors to which plants are exposed during their development.
7 Δεκ 2022 · The starch is a nutrient – which foods of plant origin contain, classified within the complex carbohydrates . Scientifically, it is defined as a molecule formed by the union of thousands of glucose units , which is known as a polysaccharide . Cooked rice, rich in starch.
10 Νοε 2023 · Starch, a polysaccharide, is a biodegradable natural carbohydrate that acts as an energy store in plants and serves the plant as a reserve food supply. It is a staple carbohydrate in the human diet and plays a crucial role in quality and nutritional value improvement in the food industry.
24 Νοε 2018 · Starches from different sources show variable chemical composition as well as the structure of
22 Μαΐ 2020 · The molecular, physicochemical, and rheological characteristics of starches with a focus on applications in food and beverage industries were discussed in this book chapter. Starches have been extensively used by food industries worldwide, being maize, potato, and cassava starch the most common sources.
11 Φεβ 2021 · Starch properties depend on the physical and chemical characteristics such as mean granule size, granule size distribution, amylose/amylopectin ratio, and mineral content. The complexity of starch biosynthesis results in natural variability in amylose and amylopectin molecules, which is reflected in the diversity of granule morphology.
1 Ιαν 2019 · The major starch sources are cereals, such as corn, and tubers and roots, such as potatoes and cassava. Starches are used for different purposes in food, including the production of glucose and/or fructose syrups, or as thickening agents and fat substitutes, among others (Fig. 1.1).
