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Latest Amylose Stories

Potential Food Source Created From Non-food Plants By Virginia Tech Research Team
2013-04-16 10:10:34

Virginia Tech This new development opens the door to the potential that food could be created from any plant, reducing the need for crops to be grown on valuable land that requires fertilizers, pesticides, and large amounts of water A team of Virginia Tech researchers has succeeded in transforming cellulose into starch, a process that has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops. Y.H. Percival Zhang, an...

Inexpensive, Abundant Starch Fibers Could Lead To Ouchless Bandages
2012-05-01 08:24:00

A process that spins starch into fine strands could take the sting out of removing bandages, as well as produce less expensive and more environmentally-friendly toilet paper, napkins and other products, according to Penn State food scientists. "There are many applications for starch fibers," said Lingyan Kong, graduate student, food science, "Starch is the most abundant and also the least expensive of natural polymers." Kong, who worked with Greg Ziegler, professor of food science, used...

2011-05-11 19:23:18

Vitamins and medications may one day take rides on starch compounds creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists. The technique may offer drug and food companies a less expensive, more environmentally friendly alternative in creating, among other products, medications and food supplements. In a series of experiments, researchers formed pockets with corn starch and a fatty acid ester to carry oil soluble vitamins,...

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2009-12-08 14:25:59

The fall of 2009 was a truly special season for the Emsland Group: For the first time in the history of the largest German potato starch manufacturer, it processed Tilling potatoes, which exclusively contain amylopectin starch. Not only can nutritional starches for emulsifying soups and desserts be extracted from it "“ it can also be used for paste and smooth coating for paper and thread production. "This potato is the first product in Germany developed by Tilling that achieves market...

2008-08-12 03:00:39

By Kurakake, Masahiro Noguchi, Masahiro; Fujioka, Kiyofumi; Komaki, Toshiaki ABSTRACT Pasting characteristics of maize starch heat-treated with six different water-to-ethanol ratios (%wt base 0:100, 10:90, 20:80, 30:70, 40:60, 50:50) were investigated; treated starches were called EW 0, 10, 20, 30, 40, and 50, respectively. Endotherms in DSC analysis shifted to a higher temperature as the water content in water-ethanol mixture increased. The removed amount of fatty acids was much higher in...

2008-01-19 03:00:42

By Zhu, Thianming Jackson, David S; Wehling, Randy L; Geera, Bhima ABSTRACT It has long been recognized that limitations exist in the analytical mediodology for amylose determination. This study was conducted to evaluate various amylose determination methods. Purified amylose and amylopectin fractions were obtained from com, rice, wheat, and potato and then mixed in proportion to make 10, 20, 30, 50, and 80% amylose content starch samples for each source. These samples, considered amylose...


Latest Amylose Reference Libraries

Amflora
2013-10-03 07:51:27

Amflora, known also as EH92-527-1, is a genetically modified potato developed by BASF Plant Science. Amflora potato plant produces pure amylopectin starch that is processed to waxy potato starch. Amflora was approved for industrial applications in the European Union market on March 2, 2010 by the European Commission. It was originally registered on August 5, 1996. Amflora was developed by geneticist Lennart Erjefalt and agronomist Juri Kano of Svalof Weibull AB. Because of the lack of...

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Word of the Day
abrosia
  • Wasting away as a result of abstinence from food.
The word 'abrosia' comes from a Greek roots meaning 'not' and 'eating'.