Abstract and keywords
Abstract (English):
Methods of modification of native starches for use as the main component in specialized food products are considered. Some modern physical, chemical and enzymatic methods of processing starches and their influence on the properties of the resulting components are described.

starch, amylose, amylopectin, structure-forming agent
Publication text (PDF): Read Download

1. Litvyak V.V., Bykova S.T., Roslyakov Yu.F., Kuzina L.B. Safe food for patients with phenylketonuria: An innovative method of producing protein-free pasta products. / Siberian Journal of Life Sciences and Agriculture. 2022. Vol. 14. No. 1. pp. 380-403.

2. Gao, Y., Janes, M.E., Chaiya, B., Brennan, M.A., Brennan, C.S. Prinyawiwatkul, W. Gluten-free bakery and pasta products: prevalence and quality improvement. / Int J Food Sci Technol. 2018. Vol 53. pp. 19-32.

3. M. Wang, S. Wichienchot, X. He, X. Fu, Q. Huang, B. Zhang In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota / Trends in Food Science & Technology. 2019. Vol.88. pp. 1-9,

4. Herlina Marta, Yana Cahyana, Sarah Bintang, Giffary Pramafisi Soeherman & Mohamad Djali. Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods / International Journal of Food Properties. 2022. Vol. 25. No. 1. pp. 792 -812.

5. M. Shinohara, M. Ihara, M. Abo, M. Hashida, S. Takagi, T. Beck A novel thermostable branch enzyme from an extremely thermophilic bacterial species, Rhodothermus obamensis / Applied Microbiology and Biotechnology. 2001. Vol. 57. pp. 653-659

Login or Create
* Forgot password?