- This topic is still UNDER CONSTRUCTION...please bear with me...
This topic covers the fundamental structure, chemistry, functional properties of starches and their utilization in food applications. The topic also reviews the various types of starches and factors that should be considered when choosing and using starches. The application of starches in many food systems is presented in depth.
STARCH — OVERVIEW
- The paper below gives an overview of extraction and physicochemical properties of cassava starch which include starch granule size and microscopic appearance, structure and organisation of starch, swelling and gelatinization, clarity, solubility, viscosity, retrogradation. The focus is on the effects of these properties on enzymatic hydrolysis.