Starch and Non-Starch Carbohydrates − More High-Quality Content For an Expanding Readership
نویسندگان
چکیده
منابع مشابه
Pea starch, a starch of high amylose content.
Two general classes of starch have been recognized up to the present time, the common starches, containing both amylose and amylopectin molecules, and the waxy or glutinous cereal starches, which are comprised almost entirely of amylopectin. The first class can, in turn, be subdivided into two broad groups, one composed of the so called root starches, such as t’apioca, potato, a,nd sweet potato...
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Starch is one of the most important plant products to man. It is an essential component of food providing a large proportion of the daily calorific intake and is important in non-food uses such as in adhesives. However, while much is known about the chemistry and pathways of synthesis for starch, there are major gaps in this knowledge so that it is not possible to modify the quantity or quality...
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The slow development of microalgal biotechnology is due to the failure in the design of large-scale photobioreactors (PBRs) where light energy is efficiently utilized. In this work, both the quality and the amount of light reaching a given point of the PBR were determined and correlated with cell density, light path length, and PBR geometry. This was made for two different geometries of the dow...
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ژورنال
عنوان ژورنال: Starch - Stärke
سال: 2019
ISSN: 0038-9056
DOI: 10.1002/star.201970001