Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Steeneken, P.A.M."'
Autor:
Oba, T. *, Higashimura, M., Iwasaki, T., Matser, A.M., Steeneken, P.A.M., Robijn, G.W., Sikkema, J.
Publikováno v:
In Carbohydrate Polymers 1999 39(3):275-281
Publikováno v:
Food Hydrocolloids, 3, 25, 410-418
The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b1509275ea4f66672043da802e380f1b
http://resolver.tudelft.nl/uuid:a992f9c1-0bdd-421a-ba65-cfa4da9a6161
http://resolver.tudelft.nl/uuid:a992f9c1-0bdd-421a-ba65-cfa4da9a6161
Autor:
Steeneken, P.A.M., Helmens, H.J.
Publikováno v:
Starch/Staerke, 7, 61, 389-397
A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::50a1195886fd3d15a08def67de8d57b8
http://resolver.tudelft.nl/uuid:7697cff4-e357-45cf-9a55-975ec3687274
http://resolver.tudelft.nl/uuid:7697cff4-e357-45cf-9a55-975ec3687274
Autor:
Steeneken, P.A.M., Woortman, A.J.J.
Publikováno v:
Food Hydrocolloids, 2, 23, 394-405
When aqueous potato starch suspensions were heated into the solution state and cooled, spreadable particle gels were obtained with a spherulite morphology and a cream-like texture. This so-called superheated starch (SHS) exhibits more effective gelli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::274267ff00423f93f9296d20933e946e
http://resolver.tudelft.nl/uuid:9515b58e-0cba-44c9-88c8-484ae7704d0f
http://resolver.tudelft.nl/uuid:9515b58e-0cba-44c9-88c8-484ae7704d0f
Autor:
Steeneken, P.A.M., Woortman, A.J.J.
Publikováno v:
Carbohydrate Research, 13, 343, 2278-2284
The occurrence of surface effects in the acetylation of granular potato starch with acetic anhydride to degrees of substitution 0.04-0.2 was studied by two different approaches. The first approach involved the fractionation of granular starch acetate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a72364eae9d874a88d081cad530a805a
http://resolver.tudelft.nl/uuid:7071b22b-8ba7-4142-a62f-2ea5aa583eec
http://resolver.tudelft.nl/uuid:7071b22b-8ba7-4142-a62f-2ea5aa583eec
Autor:
Steeneken, P.A.M.
Publikováno v:
Voedingsindustrie, Sept, 38-39
TNO Kwaliteit van Leven heeft een nieuwe vetvervanger op zetmeelbasis ontwikkeld, die als 'clean label'-ingrediënt toegepast kan worden. Het is in lage concentraties al functioneel. Hierdoor is er minder van nodig, wat leidt tot een lagere energie-i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::30d7904f0c95099961222d553ab48d5e
http://resolver.tudelft.nl/uuid:f2d920e4-1cdd-459f-a78f-4147a0218c7d
http://resolver.tudelft.nl/uuid:f2d920e4-1cdd-459f-a78f-4147a0218c7d
Autor:
Matser, A.M., Steeneken, P.A.M.
Publikováno v:
Cereal Chemistry, 3, 75, 289-293
The effects of wheat starch components on the filtration characteristics of wheat starch hydrolysates were investigated with a model-based approach. The filtration rate was not affected by the removal of the pentosans or by altering the conformation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7956638d41a9235fe5a3e5d5a538c530
http://resolver.tudelft.nl/uuid:d07e4e4d-665f-4269-8374-b2b44dd973d5
http://resolver.tudelft.nl/uuid:d07e4e4d-665f-4269-8374-b2b44dd973d5
Publikováno v:
Starch-Stärke 49 (1997)
Starch-Stärke, 49, 443-448
Starch-Stärke, 49, 443-448
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bee05f03244bd4108348d14b45b8d151
https://research.wur.nl/en/publications/some-physico-chemical-properties-of-amylose-free-potato-starch
https://research.wur.nl/en/publications/some-physico-chemical-properties-of-amylose-free-potato-starch
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