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Genetic adaptations to potato starch digestion in the Peruvian Andes
(Wiley, 2022)
Objectives: Potatoes are an important staple crop across the world and particularly in the Andes, where they were cultivated as early as 10,000 years ago. Ancient Andean populations that relied upon this high-starch food ...
Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry
(Instituto Tecnológico de Costa Rica, 2016)
Effect of hydrocolloids on the properties of wheat/potato starch mixtures
(Wiley, 2016-07)
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were ...
Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato
(Nature Publishing Group, 2021-02-22)
DNA-free genome editing was used to induce mutations in one or two branching enzyme genes (Sbe) in tetraploid potato to develop starch with an increased amylose ratio and elongated amylopectin chains. By using ribonucleoprotein ...
Characterization of starches isolated from Colombian native potatoes and their application as novel edible coatings for wild Andean blueberries (Vaccinium meridionale Swartz)
(MDPI AG, 2019-11-25)
Andean blueberry is a promissory fruit native to South America. The current work aimed to characterize starches isolated from Colombian native potatoes and to evaluate the effect of the application of starch edible coatings ...
Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
(Wiley VCH Verlag, 2019-06)
The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture ...
Relationship between structure and properties of modified potato starch biodegradable films
(John Wiley & Sons Inc, 2006-09)
Potato starch was gelatinized in the presence of water and varying amounts of glycerol at 90°C. Starch/ glycerol films were prepared by casting with water. The addition of glycerol produces a decrease in the crystallinity ...
Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
(Revistas MDPICH, 2021)
Edible films prepared from biological materials are being massively used. This study aimed
to prepare edible films from native potato starch of the Allcca sipas variety (Solanum tuberosum subsp.
Andigena), nopal mucilage ...
Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
(Wiley Online Library, 2018-03-09)
Starches from two Andean potatoes, Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha), are characterized and compared to commercial starches by scanning electron microscopy (SEM), measurement of amylose ...
Characterization of Starch from Two Andean Potatoes: Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha)
(Wiley Online Library, 2018-03-09)
Starches from two Andean potatoes, Ccompis (Solanum tuberosum spp. andigena) and Huayro (Solanum x chaucha), are characterized and compared to commercial starches by scanning electron microscopy (SEM), measurement of amylose ...