Repository hosted by TU Delft Library

Home · Contact · About · Disclaimer ·
 

Search results also available in MS Excel format.

Showing 1 to 20 of 68 found. Next | Sort by date

1 Comparative characterization of complete and truncated forms of Lactobacillus amylovorus alpha-amylase and role of the C-terminal direct repeats in raw-starch binding
article 2000    
Author: Rodriguez Sanoja, r. · Morlon-Guyot, J. · Jore, J. · Pintado, J. · Juge, N. · Guyot, J.P.
Keywords: Production · Technology · Food · starch · zetMeel

2 Starch-Based Nanocomposites Using Layered Minerals
bookPart 2009    
Author: Fischer, H.R. · Vlieger, J.J. de
Keywords: Materials · Biodegradable polyesters · Biodegradable starch-polyester nanocomposite materials · Starch-montmorillonite nanocomposites · Starch-clay composite packaging
[Abstract]

3 The bromide-catalyzed hypochlorite oxidation of starch and inulin : calcium complexation of oxidized fructans
dissertation 1993    
Author: Besemer, A.C.
Keywords: Nutrition · Production · Technology · Food · starch · zetmeel
[PDF] [Abstract]

4 Collaborative study concerning the enzymatic determination of starch in food, feed and raw materials of the starch industry
article 2000    
Author: Brunt, K.
Keywords: Nutrition · Collaborative test · Enzymatic starch determination · Feed · Food
[Abstract]

5 Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
article 2010    
Author: Nieuwenhuijzen, N.H. van · Tromp, R.H. · Mitchell, J.R. · Primo-Martín, C. · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · Bread crust · Crispness · DSC · Gluten · NMR · PTA · Starch
[Abstract]

6 Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread
article 1996    
Author: Keetels, C.J.A.M. · Vliet, T. van · Jurgens, A. · Walstra, P.
Keywords: Bread · Gels · Lipids · Starch · Solanum tuberosum · Triticum aestivum · Zea mays
[Abstract]

7 Improved calcium sequestering carbohydrate based agents
article 2003    
Author: Besemer, A.C. · Jetten, J.M. · Slaghek, T.M.
Keywords: Food technology · Co-builder · Metaperiodate · Sequestering · Starch oxidation · Aldehydes · Amino acids · Biodegradation · Calcium compounds · Catalysts · Complexation · Electrodes · Low temperature effects · Oxidation · Polyacrylates · Reaction kinetics · Salts · Sodium compounds · Co-builder · Metaperiodate · Sequestering · Starch oxidation · Starch
[Abstract]

8 The oxidation of the aldehyde groups in dialdehyde starch
article 2006    
Author: Haaksman, I.K. · Besemer, A.C. · Jetten, J.M. · Timmermans, J.W. · Slaghek, T.M.
Keywords: Nutrition · Food technology · Bromine oxidation · Dialdehyde starch · Peracetic acid oxidation · Aldehydes · Bromine · Chlorite minerals · Oxidation · Bromine oxidation · Dialdehyde starch · Oxidising agents · Partial oxidation · Peracetic acid · Peracetic acid oxidation · Starch
[Abstract]

9 Tribological properties of neutral polysaccharide solutions under simulated oral conditions
article 2008    
Author: Zinoviadou, K.G. · Janssen, A.M. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Oral conditions · Polysaccharide solutions · Saliva · Starch · Tribology · algaroba · galactan · mannan · plant gum · starch · article · chemistry · digestion · flow kinetics · food handling · human · saliva · taste · viscosity · Digestion · Food Technology · Galactans · Humans · Mannans · Plant Gums · Rheology · Saliva · Starch · Taste · Viscosity
[Abstract]

10 A novel thermoreversible gelling product made by enzymatic modification of starch
article 2005    
Author: Maarel, M.J.E.C. van der · Capron, I. · Euverink, G.-J.W. · Bos, H.Th. · Kaper, T. · Binnema, D.J. · Steeneken, P.A.M.
Keywords: Nutrition · Food technology · Enzymatic modification · Gelatin · Potato starch · Rheology · Thermostable amylomaltase · Bacteria · Enzymes · Escherichia coli · Rheology · Starch · Enzymatic modification · Potato starch · Thermostable amylomaltase · Gelation · Animalia · Bacteria (microorganisms) · Escherichia coli · Solanum tuberosum · Thermus thermophilus · Food and Nutrition · Healthy Living
[Abstract]

11 Cross-linking of starch with bifunctional precursors of nitroalkenes
article 1998    
Author: Heeres, A. · Doren, H.A. van · Gotlieb, K.F. · Bleeker, I.P. · Kellogg, R.M.
Keywords: Nutrition · Cross-linked 2-nitroalkyl starches · Starch, cross-linking · Starch · Chemical reaction · Controlled study · Cross linking · Drug synthesis · Esterification · Nonhuman · Priority journal · Alkylation · Carbohydrate Sequence · Cross-Linking Reagents · Molecular Sequence Data · Nitro Compounds · Starch · Viscosity
[Abstract]

12 Surface effects in the acetylation of granular potato starch
article 2008    
Author: Steeneken, P.A.M. · Woortman, A.J.J.
Keywords: Nutrition · Food technology · Acetylation · Chemical gelatinization · Starch · Substitution pattern · Acetylation · Gelation · Acetic anhydride (BAP) · Degrees of substitution (DS) · Different sizes · Potato starch (PS) · Size fractions · Starch acetates · Surface effects · Starch · acetic anhydride · calcium chloride · potato starch · acetylation · article · confocal laser microscopy · electron microscopy · fractionation · gelatinization · pH measurement · priority journal · Acetates · Acetylation · Calcium Chloride · Chemistry, Physical · Crystallization · Gels · Hydrogen-Ion Concentration · Models, Chemical · Models, Statistical · Solanum tuberosum · Starch · Surface Properties · Temperature · Water · Solanum tuberosum
[Abstract]

13 Enzymatic degradation of granular potato starch by Microbacterium aurum strain B8.A
article 2012    
Author: Sarian, F.D. · Kaaij, R.M. van der · Kralj, S. · Wijbenga, D.-J. · Binnema, D.J. · Maarel, M.J.E.C. van der · Dijkhuizen, L.
Keywords: Alpha-amylase · Granular starch · Microbacterium aurum · Potato starch · Scanning electron microscopy · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

14 Water content or water activity: What rules crispy behavior in bread crust?
article 2008    
Author: Nieuwenhuijzen, N.H. van · Primo-Martín, C. · Meinders, M.B.J. · Tromp, R.H. · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · starch · water · article · bread · chemistry · food handling · human · physical chemistry · sensation · transition temperature · Bread · Chemistry, Physical · Food Technology · Humans · Sensation · Starch · Transition Temperature · Water
[Abstract]

15 Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
article 2006    
Author: Wijk, R.A.de · Prinz, J.F. · Janssen, A.M.
Keywords: Biology · Food technology · Creaminess · Fat · Friction · Imaging · IRR · Multivariate statistics · Oral texture · Rheology · Sensory · Starch concentration · Starch type · Turbidity · Manihot esculenta · Solanum tuberosum · Zea mays
[Abstract]

16 Yellow dextrins: Evaluating changes in structure and colour during processing
article 2010    
Author: Terpstra, K.R. · Woortman, A.J.J. · Hopman, J.C.P.
Keywords: Nutrition · Food technology · Derivatization · Dextrin · Process · Structure · Yellowness · Derivatizations · Dextrin · Process · Structure · Yellowness · Viscosity · Starch
[Abstract]

17 Design, construction, and testing of an automated NIR in-line analysis system for potatoes. Part II. Development and testing of the automated semi-industrial system iith In-line NIR for the characterization of potatoes
article 2010    
Author: Brunt, K. · Smits, B. · Holthuis, H.
Keywords: Biology · Food and Chemical Risk Analysis · Composition · In-line · NIR · Potato · Protein · Starch · UWW · Solanum tuberosum
[Abstract]

18 TEMPO oxidation of gelatinized potato starch results in acid resistant blocks of glucuronic acid moieties
article 2010    
Author: Haar, R. ter · Timmermans, J.W. · Slaghek, T.M. · Dongen, F.E.M. van · Schols, H.A. · Gruppen, H.
Keywords: Biology · Food and Chemical Risk Analysis · Acidic hydrolysis · Acidic methanolysis · Glucuronan · Potato starch · TEMPO oxidation
[Abstract]

19 Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception
article 2009    
Author: Janssen, A.M. · Pijpekamp, A.M. van de · Labiausse, D.
Keywords: Nutrition · Food technology · Protein gels · Saliva · Sensory analysis · Starch · Structure breakdown · Solanum tuberosum
[Abstract]

20 Superheated starch: A novel approach towards spreadable particle gels
article 2009    
Author: Steeneken, P.A.M. · Woortman, A.J.J.
Keywords: Nutrition · Food technology · Crystallization · Demixing · Gelation · Physical modification · Spreadable gels · Starch · Solanum tuberosum
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 20 of 68 found. Next | Sort by date