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Principal Changes in Starches during Food Processing

  • James R. Daniel
  • Roy L. Whistler
Part of the Basic Symposium Series book series (IFTBSS)

Abstract

Starch, the main supplier of dietary calories to the world’s human population, has many chemical and physical characteristics that set it apart from all other food components and even all other carbohydrates. It is important that food processors take note of the structural and behavioral characteristics of starch and develop an understanding of its unique properties so as to avoid food processing difficulties and to take advantage of its numerous beneficial qualities. The chemistry and technology of starch has been reviewed recently in great detail (Whistler et al 1984).

Keywords

Starch Granule Junction Zone Wheat Starch Starch Gelatinization Starch Molecule 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© AVI Publishing Co. 1985

Authors and Affiliations

  • James R. Daniel
    • 1
  • Roy L. Whistler
    • 2
  1. 1.Department of Foods and NutritionPurdue UniversityWest LafayetteUSA
  2. 2.Department of BiochemistryPurdue UniversityWest LafayetteUSA

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