The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

2016 ◽  
Vol 93 ◽  
pp. 1-8 ◽  
Author(s):  
Li Guo ◽  
Jian Hu ◽  
Juanjuan Zhang ◽  
Xianfeng Du
Keyword(s):  
Sweet Potato ◽  
Entanglement Concentration ◽  
Hydrodynamic Properties ◽  
Potato Starches

Evaluation of the disintegrant properties of native and modified forms of fonio and sweet potato starches

2015 ◽  
Vol 68 (1-2) ◽  
pp. 169-174 ◽  
Author(s):  
Olufunke D. Akin-Ajani ◽  
Oludele A. Itiola ◽  
Oluwatoyin A. Odeku
Keyword(s):  
Sweet Potato ◽  
Potato Starches ◽  
Modified Forms

scholarly journals Utilization of sweet potato starches and flours as composites with wheat flours in the preparation of confectioneries

2015 ◽  
Vol 14 (1) ◽  
pp. 17-22 ◽  
Author(s):  
Adinoyi Etudaiye Hussein ◽  
Oti Emmanuel ◽  
Aniedu Chinyere ◽  
Rachael Omodamiro Majekodunmi
Keyword(s):  
Sweet Potato ◽  
Potato Starches ◽  
Wheat Flours

The Role of Electrolyte Hydrodynamic Properties on the Performance of Lead-Based Anodes in Electrometallurgical Processes

2013 ◽  
Vol 160 (3) ◽  
pp. E27-E33 ◽  
Author(s):  
Maysam Mohammadi ◽  
Farzad Mohammadi ◽  
Georges Houlachi ◽  
Akram Alfantazi
Keyword(s):  
Hydrodynamic Properties

scholarly journals Influence of starches from different sources on protein utilization in rats

1978 ◽  
Vol 40 (1) ◽  
pp. 1-8 ◽  
Author(s):  
C. Nageswara Rao ◽  
B. S. Narasinga Rao
Keyword(s):  
Maize Starch ◽  
Experimental Diet ◽  
Protein Utilization ◽  
Significant Lowering ◽  
Casein Protein ◽  
Potato Starches ◽  
Different Sources ◽  
Net Protein

1. The role of the starch component of cereals and legumes on the utilization of casein-protein was studied.2. In comparison with maize starch the legume and potato starches caused a significant lowering of net protein utilization (npu). And this reduction in npu could be partially restored by cooking the diets before they were fed to the rats.3. It is suggested that in npu studies involving rats the experimental diet should always be cooked so that the conclusions drawn may be applicable to human diets.

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