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Food Reviews International Volume 7, 1991 - Issue 2
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Original Articles

Study of starch in Taiwan

Cheng‐Yi Lii Institute of Chemistry, Academia Sinica, Nankang, Taipei; Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, ROC
&
Yung‐Ho Chang Department of Food and Nutrition, Providence University, Shalu, Taiwan, ROC
Pages 185-203 | Published online: 03 Nov 2009

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Oladipupo Q. Adiamo, Olumide S. Fawale & Babatunde Olawoye. (2018) Recent Trends in the Formulation of Gluten-Free Sorghum Products. Journal of Culinary Science & Technology 16:4, pages 311-325.
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Articles from other publishers (26)

Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan, Kassamaporn Puntaburt & Pisut Butsuwan. (2022) Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 11:19, pages 2967.
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Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux & Andreas Blennow. (2021) Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems. Food Hydrocolloids 119, pages 106856.
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Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet & Regine Schoenlechner. (2019) Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology 245:10, pages 2147-2156.
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Samson A. Oyeyinka, Esther Umaru, Sogo J. Olatunde & John K. Joseph. (2019) Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch. Food Bioscience 28, pages 36-41.
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Eric Bertoft. 2018. Starch in Food. Starch in Food 97 149 .
Sune Lobedanz, Ture Damhus, Torben V. Borchert, Tomas T. Hansen, Henrik Lund, Weijian Lai, Mengmeng Lin, Marc Leclerc & Ole Kirk. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology 1 73 .
Dipankar Kalita, Neelima Kaushik & Charu L. Mahanta. (2012) Physicochemical, morphological, thermal and IR spectral changes in the properties of waxy rice starch modified with vinyl acetate. Journal of Food Science and Technology 51:10, pages 2790-2796.
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Juan Carlos Lucas Aguirre, Jairo Montoya lópez & Víctor Dumar Quintero Castaño. (2014) Caracterización de harina y almidón de frutos de banano Gros Michel (Musa acuminata AAA). Acta Agronómica 64:1, pages 11-21.
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Wen-E Zhang, Fei Wang, Xue-Jun Pan, Zhi-Guo Tian & Xiu-Ming Zhao. (2013) Antioxidant Enzymes and Photosynthetic Responses to Drought Stress of Three Canna edulis Cultivars. Korean Journal of Horticultural Science and Technology 31:6, pages 677-686.
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Alessandra Marti & Maria Ambrogina Pagani. (2013) What can play the role of gluten in gluten free pasta?. Trends in Food Science & Technology 31:1, pages 63-71.
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Wene Zhang, Zhiguo Tian, Xuejun Pan, Xiuming Zhao & Fei Wang. (2013) Oxidative stress and non-enzymatic antioxidants in leaves of three edible canna cultivars under drought stress. Horticulture, Environment, and Biotechnology 54:1, pages 1-8.
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Mei-Lan Yuan, Zhan-Hui Lu, Yong-Qiang Cheng & Li-Te Li. (2008) Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle. Journal of Food Engineering 85:1, pages 12-17.
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Mary Lares & Elevina Pérez. (2006) Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis. Plant Foods for Human Nutrition 61:3, pages 109-113.
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Elevina Pérez & Mary Lares. (2005) Chemical Composition, Mineral Profile, and Functional Properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) Starches. Plant Foods for Human Nutrition 60:3, pages 113-116.
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Elevina Pérez, Forrest S. Schultz & Emperatríz Pacheco de Delahaye. (2005) Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro). Carbohydrate Polymers 60:2, pages 139-145.
Crossref
Ole Kirk, Ture Damhus, Torben Vedel Borchert, Claus Crone Fuglsang, Hans Sejr Olsen, Tomas Tage Hansen, Henrik Lund, Hans Erik Schiff & Lone Kierstein Nielsen. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology.
E. Bertoft. 2004. Starch in Food. Starch in Food 57 96 .
Trust BetaHarold Corke. (2001) Noodle Quality as Related to Sorghum Starch Properties. Cereal Chemistry Journal 78:4, pages 417-420.
Crossref
Hans Sejr Olsen. 2001. Biotechnology Set. Biotechnology Set 663 736 .
Peder Holk Nielsen, Henrik Malmos, Ture Damhus, Boerge Diderichsen, Henrik Kim Nielsen, Merete Simonsen, Hans Erik Schiff, Anders Oestergaard, Hans Sejr Olsen, Peter Eigtved & Tage Kjaer Nielsen. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology.
Renata Vieira da Mota, Franco M. Lajolo, Beatriz R. Cordenunsi & Cesar Ciacco. (2000) Composition and Functional Properties of Banana Flour from Different Varieties. Starch - Stärke 52:2-3, pages 63-68.
Crossref
Cheng-yi Lii & Mei-Lin Tsai. (2000) Effect of Hot-water-soluble Components on the Rheological Properties of Rice Starch. Starch - Stärke 52:2-3, pages 44-53.
Crossref
Vivian M.-F. LaiCheng-Yi Lii. (1999) Effects of Modulated Differential Scanning Calorimetry (MDSC) Variables on Thermodynamic and Kinetic Characteristics During Gelatinization of Waxy Rice Starch. Cereal Chemistry Journal 76:4, pages 519-525.
Crossref
YOUNG S. KIM & DENNIS P. WIESENBORN. (2006) Starch Noodle Quality as Related to Potato Genotypes. Journal of Food Science 61:1, pages 248-252.
Crossref
Hans Sejr Olsen. 1995. Biotechnology. Biotechnology 663 736 .
H. S. Olsen. 1995. Handbook of Starch Hydrolysis Products and their Derivatives. Handbook of Starch Hydrolysis Products and their Derivatives 26 64 .

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