Searched for: subject:"Starch"
(1 - 20 of 68)

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Pantophlet, A.J. (author), Wopereis, S. (author), Eelderink, C. (author), Vonk, R.J. (author), Stroeve, J.H. (author), Bijlsma, S. (author), van Stee, L. (author), Bobeldijk, I. (author), Priebe, M.G. (author)
Background: The consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual...
article 2017
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Zanoletti, M. (author), Marti, A. (author), Marengo, M. (author), Iametti, S. (author), Pagani, M.A. (author), Renzetti, S. (author)
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating...
article 2017
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Ahmadi-Abhari, S. (author), Woortman, A.J.J. (author), Hamer, R.J. (author), Oudhuis, A.A.C.M. (author), Loos, K. (author)
Starch is an omnipresent constituent which is used for its nutritional and structuring properties. Recently concerns have been raised since starch is a source of readily available glucose which is tightly correlated with diabetes type II and obesity. For this reason, the possibilities for modulating the digestibility of starch while preserving...
article 2013
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Ahmadi-Abhari, S. (author), Woortman, A.J.J. (author), Oudhuis, A.A.C.M. (author), Hamer, R.J. (author), Loos, K. (author)
This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SDS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an in vitro digestion method. Wheat starch suspensions containing 0.5-5% LPC (based on starch) were...
article 2013
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Li, Y. (author), Kadam, S. (author), Abee, T. (author), Slaghek, T.M. (author), Timmermans, J.W. (author), Cohen Stuart, M.A. (author), Norde, W. (author), Kleijn, M.J. (author)
The aim of this study is to determine the release of lysozyme from oxidized starch microgels and subsequently test its antimicrobial activity. The gels are made of oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). The microgel is negatively charged and interacts with positively charged lysozyme...
article 2012
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Sarian, F.D. (author), van der Kaaij, R.M. (author), Kralj, S. (author), Wijbenga, D.-J. (author), Binnema, D.J. (author), van der Maarel, M.J.E.C. (author), Dijkhuizen, L. (author)
Microbacterium aurum strain B8.A was isolated from the sludge of a potato starch-processing factory on the basis of its ability to use granular starch as carbon- and energy source. Extracellular enzymes hydrolyzing granular starch were detected in the growth medium of M. aurum B8.A, while the type strain M. aurum DSMZ 8600 produced very little...
article 2012
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), Oudhuis, A.A.C.M. (author), TNO Kwaliteit van Leven (author)
The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability factor for a given starch was defined as a...
article 2011
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Brunt, K. (author), Smits, B. (author), Holthuis, H. (author), TNO Kwaliteit van Leven (author)
An automated semi-industrial system with in-line near-infrared reflectance (NIR) for the characterization of the chemical composition of potatoes was designed and constructed, and its performance was tested. The system consisted of the following subsystems: sample crate manipulator, weighing unit for the gross sample weight, potato washing...
article 2010
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ter Haar, R. (author), Timmermans, J.W. (author), Slaghek, T.M. (author), van Dongen, F.E.M. (author), Schols, H.A. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Chemical derivatization is often applied to improve polysaccharide functionality. Primary hydroxyl groups in starch can, for example, be oxidized to aldehydes by using a 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated reaction. The major part of the aldehydo groups is subsequently converted to carboxyl groups by NaOCl. The exact structure...
article 2010
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Paes, S.S. (author), Yakimets, I. (author), Wellner, N. (author), Hill, S.E. (author), Wilson, R.H. (author), Mitchell, J.R. (author)
The aim of this study was to provide a detailed description of the fracture mechanisms in three different biopolymer thin materials: gelatin, hydroxypropyl cellulose (HPC) and cassava starch films. That was achieved by using a combination of fracture mechanics methodology and in situ visualization with high speed imaging technique. By analyzing...
article 2010
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Terpstra, K.R. (author), Woortman, A.J.J. (author), Hopman, J.C.P. (author), TNO Kwaliteit van Leven (author)
The preparation of a yellow dextrin is thoroughly characterized during different stages of its production process with a SEC system equipped with four detectors (light scattering, viscosity, UV and RI). With this system, also referred to as SEC-4D, it was shown that the changes in characteristics are only in line with initial expectations up to...
article 2010
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Brunt, K. (author), Drost, W.C. (author), TNO Kwaliteit van Leven (author)
An off-line near-infrared reflectance (NIR) feasibility study was conducted to explore the critical steps in the NIR determination of the major potato constituents (dry matter, starch, and protein) in relatively large (10 kg) potato samples. The results were important for the design of an automated industrial analysis system for potatoes with in...
article 2010
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van Nieuwenhuijzen, N.H. (author), Tromp, R.H. (author), Mitchell, J.R. (author), Primo-Martín, C. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a certain water activity. It is not known what exactly is happening in these crusts when water enters. So is it unclear whether it is the change in the starch or the gluten that initiates the...
article 2010
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Steeneken, P.A.M. (author), Helmens, H.J. (author), TNO Kwaliteit van Leven (author)
A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm...
article 2009
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Tulley, R.T. (author), Appel, M.J. (author), Enos, T.G. (author), Hegsted, M. (author), Mccutcheon, K.L. (author), Zhou, J. (author), Raggio, A.M. (author), Jeffcoat, R. (author), Birkett, A. (author), Martin, R.J. (author), Keenan, M.J. (author), TNO Kwaliteit van Leven (author)
Energy values of high amylose corn starches high in resistant starch (RS) were determined in vivo by two different methodologies. In one study, energy values were determined according to growth relative to glucose-based diets in rats fed diets containing RS2, heat-treated RS2 (RS2-HT), RS3, and amylase predigested versions to isolate the RS...
article 2009
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Li, Y. (author), de Vries, R. (author), Slaghek, T. (author), Timmermans, J. (author), Cohen Stuart, M.A. (author), Norde, W. (author), TNO Kwaliteit van Leven (author)
A novel biocompatible and biodegradable microgel system has been developed for controlled uptake and release of especially proteins. It contains TEMPO-oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). Physical chemical properties have been determined for microgels of different weight ratios of...
article 2009
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Janssen, A.M. (author), van de Pijpekamp, A.M. (author), Labiausse, D. (author), TNO Kwaliteit van Leven (author)
In this study, the differential breakdown of protein gels containing four types of high and low cross-linked starch granules were studied. Susceptibility to saliva-induced breakdown of starch granules and the consequences of these for overall breakdown of the gel matrix were captured using a multiple extrusion cell (MEC). Gels filled with two...
article 2009
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Fischer, H.R. (author), de Vlieger, J.J. (author), TNO Industrie en Techniek (author), IenT (author)
The worldwide production of synthetic plastics is still growing. Out of the total plastics production approximately 40% is used in packaging. This short-term application will cause a global environmental problem because these plastics are not compostable and are difficult to recycle. The limited fossil resources require a renewable alternative...
bookPart 2009
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), TNO Kwaliteit van Leven (author)
The aim of this work was to identify the transitions in the complex DSC profiles of potato starch at a low water content. Preparative DSC involves the thermal processing of samples in stainless steel DSC pans in a way that allows their subsequent structural characterization. The low temperature (LT), dual melting (M1-M2), and high temperature ...
article 2009
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Steeneken, P.A.M. (author), Woortman, A.J.J. (author), TNO Kwaliteit van Leven (author)
When aqueous potato starch suspensions were heated into the solution state and cooled, spreadable particle gels were obtained with a spherulite morphology and a cream-like texture. This so-called superheated starch (SHS) exhibits more effective gelling properties than maltodextrin, which is currently applied as a fat mimetic. In addition, a gel...
article 2009
Searched for: subject:"Starch"
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