Search for dissertations about: "amylose content in potato"

Showing result 1 - 5 of 11 swedish dissertations containing the words amylose content in potato.

  2. 1. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content

    Author : Margareta Leeman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; amylopectin; starch; glycaemic index; resistant starch; Nutrition; vinegar; satiety; amylose; Solanum tuberosum; potato;

    Abstract : Despite decreased consumption potatoes still constitute an important staple in the Swedish diet. An objection to potatoes and potato products from a nutritional point of view is the ease by which the starch is digested and absorbed in the gastrointestinal tract. READ MORE

  4. 2. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    Author : Malin Sjöö; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

    Abstract : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. READ MORE

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

    Author : Mariette Andersson; Tillämpad biokemi; []
    Keywords : 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;

    Abstract : 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. READ MORE

  6. 4. Crystallinity and Morphology of Starch Polymers in Films

    Author : Åsa Rindlav Westling; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; morphology; amylose; surface; thermal transitions; amylopectin; starch; crystallinity; film;

    Abstract : Starch is a renewable material that can be converted into biodegradable plastic products, or films with excellent oxygen barrier properties. Films of potato starch, amylose, amylopectin and blends thereof were made by solution casting. READ MORE

  7. 5. Processing and Properties of Expanded Starch Materials

    Author : Mia Sjöqvist; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; amylopectin; extrusion; starch; porosity; foams; moisture content; amylose; microwave treatment; absorption;

    Abstract : The need to strive towards a more sustainable development of the society is becoming increasingly urgent. As the population of the world is growing so is society´s impact on the environment. This is causing environmental problems with growing amounts of waste. READ MORE