Sökning: "starch"

Visar resultat 1 - 5 av 222 avhandlingar innehållade ordet starch.

  1. 1. Closed-loop strategy for valorization of starch : From starch to functionalized starch biomaterials and bioplastics

    Författare :Duo Wu; Minna Hakkarainen; Elisabetta Ranucci; KTH; []
    Nyckelord :ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Starch; Nano-graphene oxide; Microwave; Valorization; Scaffold; Biomineralization; Bioplastics; Compatibilizer; Plasticizer; Fiber- och polymervetenskap; Fibre and Polymer Science;

    Sammanfattning : The desire to utilize renewable resources and avoid wastes drives us to develop new concepts for material design. Non-edible starch feedstocks and starch bioplastic wastes were previously considered useless. LÄS MER

  2. 2. On processing of thermoplastic starch

    Författare :Mats Thunwall; Chalmers University of Technology; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylose; starch; extrusion; thermoplastic starch;

    Sammanfattning : Starch is a biodegradable material produced in many different crop plants. Since it is biodegradable, inexpensive, generally has good barrier properties and comes from a renewable source it would be an ideal material to use in e.g. packaging applications. LÄS MER

  3. 3. Crystalline Properties of Starch

    Författare :Erik Svensson; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; gelatinization; retrogradation; annealing; phosphorylation; amylopectin-lipid complex; amylose-lipid complex; amylopectin; starch; amylose;

    Sammanfattning : The crystalline properties of starch constitutes a puzzling area of research. Our understanding of the crystalline structure of amylopectin, that is the crystalline component in starch, is based on the observations from investigations on modified amylose. LÄS MER

  4. 4. Retrogradation Properties of Starch

    Författare :José Silverio; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; surfactants; lipids; degree of polymerization DP ; isothermal microcalorimetry; differential scanning calorimetry DSC ; crystallinity; amylose; amylopectin; gelatinization; starch; retrogradation; temperature cycling; PCA; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER

  5. 5. Development of Transgenic Potatoes to Attain Novel Starch Qualities

    Författare :Mariette Andersson; Tillämpad biokemi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; StGH; starch yield; RNAi; antisense; gene silencing; ahas; potato transformation; sbe2; sbe1; gbss; amylopectin; amylose; Starch; potato;

    Sammanfattning : Starch is a plant-derived polysaccharide with many uses in different food and non-food applications. In this thesis, the production of two novel potato starch qualities, amylopectin and high-amylose, and the modifications and the characteristics of the produced plants and starches are described. LÄS MER