Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 534422
Title Potato Starch
Author(s) Semeijn, Cindy; Buwalda, Pieter L.
Source In: Starch in Food / Sjöö, Malin, Nilsson, Lars, Elsevier Inc. Academic Press - ISBN 9780081008683 - p. 353 - 372.
Department(s) Biobased Chemistry and Technology
Publication type Peer reviewed book chapter
Publication year 2018
Keyword(s) Amylopectin - Amylose - Food - Gelatinization - Granule - Modification - Potato starch - Texture - Waxy

Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the liking of food stuffs. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of normal and waxy potato starch in comparison to other starches. Furthermore an overview of derivatizations is presented and their impact on the processibility during food production. The chapter ends with an outlook on future trends in starch-altering methods.

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.