Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Per Muhrbeck"'
Autor:
Per Muhrbeck, Bente Wischmann
Publikováno v:
Starch - Stärke. 50:423-426
The effects of annealing on native potato, waxy maize, and phosphorylated waxy maize starches were compared. Phosphorylated waxy maize starch responded to annealing in a manner between that of the naturally phosphorylated potato starch and that of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a02f522a9596f548fbbc6891a74ca1c
https://doi.org/10.1002/(sici)1521-379x(199810)50:10<423::aid-star423>3.0.co
https://doi.org/10.1002/(sici)1521-379x(199810)50:10<423::aid-star423>3.0.co
Autor:
Per Muhrbeck, Erik I. Svensson
Publikováno v:
Carbohydrate Polymers. 31:263-267
Changes in the gelatinization temperature interval and gelatinization enthalpy with annealing time at 50 °C were followed for a number of potato starch samples, with different degrees of phosphorylation, using differential scanning calorimetry. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae598724b1dfc0d1eb503999ac936752
https://doi.org/10.1016/s0144-8617(96)00030-6
https://doi.org/10.1016/s0144-8617(96)00030-6
Publikováno v:
Journal of the Science of Food and Agriculture. 61:109-116
The effects of different cooking conditions and concentrations on the freeze-thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cookin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ba161065de069e54361316cd08d05af
https://doi.org/10.1002/jsfa.2740610117
https://doi.org/10.1002/jsfa.2740610117
Publikováno v:
Carbohydrate Polymers. 18:199-208
The temperature dependence of the rheology (shear storage and loss moduli) of two ion forms (sodium and potassium) of aqueous iota-carrageenan was investigated in the presence and in the absence of small fractions (≤10%) of added kappa-carrageenan.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c0a7316daabe6d791331767139ac0b8
https://doi.org/10.1016/0144-8617(92)90064-w
https://doi.org/10.1016/0144-8617(92)90064-w
Autor:
Ann-Charlotte Eliasson, Per Muhrbeck
Publikováno v:
Journal of the Science of Food and Agriculture. 55:13-18
The gelatinisation enthalpy of native potato starch, as measured by DSC, as observed to decrease ith increased natural phosphorylation of the amylopectin. The phosphate esters bound to the C-6 carbons clearly reduced the gelatinisation enthalpy, here
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b30545b6cf961a99634c8d6e3142d6fd
https://doi.org/10.1002/jsfa.2740550103
https://doi.org/10.1002/jsfa.2740550103
Publikováno v:
Food Colloids ISBN: 9780854046386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8546ac46b0eb2f63ba5c68091296644
https://doi.org/10.1039/9781847552389-00367
https://doi.org/10.1039/9781847552389-00367
Autor:
Per Muhrbeck, C. Tellier
Publikováno v:
Starch - Stärke. 43:25-27
31P NMR technique was used to determine variations between potato varieties in the degree of phosphorylalion on the C-3 and C-6 sites of the glucosidyl units of the amylopectin molecules. The C-3 phosphorylation was independent of the potato variety,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcdf39e349d1b1d04bd52fd5060317c1
https://doi.org/10.1002/star.19910430109
https://doi.org/10.1002/star.19910430109
Publikováno v:
Starch - Stärke. 43:466-468
X-ray diffraction technique, combined with digital image processing was used to compare the crystallinity of native starch from a number of potato varieties, differing in the degree of phosphorylation. The crystallinity was found to decrease linearil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0bf446596cca70c6c7d62a0d9ba3e5f
https://doi.org/10.1002/star.19910431204
https://doi.org/10.1002/star.19910431204
Publikováno v:
Starch - Stärke. 42:418-420
Native potato starch and potato starch oxidised with bromine at different concentrations were studied. A successive decrease of the gelatinisation enthalpy and a downward shift in the gelatinisation temperature were observed by the use of differentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c23607722c5fd17ef18c32720f4a1863
https://doi.org/10.1002/star.19900421103
https://doi.org/10.1002/star.19900421103
Autor:
Per Muhrbeck
Publikováno v:
Starch - Stärke. 43:347-348
The size and shape of the crystalline regions of wheat and potato starch were analyzed by X-ray line broadening. It was found that wheat A- and B-granules contained almost identical roughly spherical crystallites, about 100A in size. Potato starch cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67331ccfa49a90c80d9fa473b488096
https://doi.org/10.1002/star.19910430905
https://doi.org/10.1002/star.19910430905