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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Low-fat Ttoekgalbi (Korean Traditional Patty) Hydrated Potato Starch Modified Atmosphere Packaging (MAP)
2016/5/10
This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storag...
马铃薯淀粉加工过程中产生大量的高浓度酸性有机废水，直接排放会对环境造成严重污染，因此，对马铃薯淀粉加工产生的废水的处理技术受到高度关注。本文介绍和评价了目前国内外淀粉废水的各种处理方法和工艺。
将阳离子聚丙烯酰胺与聚合氯化铝复配用以处理马铃薯淀粉生产废水，并对影响其絮凝效果的各种因素进行了综合分析。通过正交试验，得到该处理方法的最佳絮凝工艺为：阳离子聚丙烯酰胺用量为0.1%，聚合氯化铝用量为0.2%，废水pH值为9.0时，COD去除率达56.24%。
Forming Conditions and Mechanical Properties of Potato Starch Films
potato starch film aqueous solutions mechanical properties
2009/6/16
Presented herein are the results of investigations into the preparation of starch solutions
and casting of film thereof. It was found that a dissolving temperature of 95 °C, time of
60 minutes, and ...
Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
Potato starch Wheat flour Noodles
2009/5/31
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
Temperature Dependence of Fraction of Frozen Water in Solutions of Glucose and its Oligomers, Dextrans, and Potato Starch
initial freezing point freezable water fraction bound water
2009/5/20
Initial freezing point and freezable water fraction, as the two parameters to determine the temperature dependence of fraction of frozen water, were measured systematically for solutions of glucose, i...
This article presents investigations into the modification of potato starch with the use of pull-ulanase, an enzyme which hydrolyses the α-1,6-glycoside bonds. We tested the effect of the enzymaticrea...
Investigation on the Use of Fibres and Fibrids from Modifi ed Potato Starch in the Manufacture of Paper
potato starch modified potato starch starch fibres starch fibrids
2009/2/7
In the Institute of Chemical Fibres, Łódź, Poland, scientific research is being conducted which is devoted to the manufacture of fibrous forms such as fibres and fibrids from modified potato...
Moisture sorption hysteresis in potato starch extrudates
sorption hysteresis cumulative volume potato extrudates
2008/11/17
Moisture sorption hysteresis loops of potato starch as native material and their extrudates were investigated to help understand the nature of the sorption process. The hysteresis loop for potato sta...
Improvement of Potato Starch by Conjugating with ε-Poly(L-Lysine) through the Maillard Reaction
starch functional change ε-poly(L-lysine) conjugate antibacterial activity
2008/4/20
Slightly acid-treated potato starch (ATS) granules were conjugated with ε-poly(L-lysine) (PL) by using the Maillard reaction. Coomassie Brilliant Blue staining indicated the conjugation of PL to ATS. ...
Starch-ε-poly(L-lysine)-fatty Acylated Saccharide and ε-Poly(L-lysine)-fatty Acylated Saccharide Conjugates Exhibit Emulsifying Ability, Antibacterial Activity and Controlling Ability of Thermal Behavior of Potato Starch
control of starch thermal behavior ε-poly(L-lysine) fatty acylated saccharide emulsifying ability antibacterial activity
2008/4/20
Acid-treated potato starch (ATS), ε-poly(L-lysine) (PL) and glucose/fructose stearic acid monoester (GE/FE) were conjugated by the Maillard reaction to prepare ATS-PL-GE/FE and PL-GE/FE conjugates hav...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...