Stärke, 0038-9056

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  1. 2018
  2. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

    Camelo-Méndez, G. A., Flores-Silva, P. C., Agama-Acevedo, E., Juscelino Tovar & Bello-Pérez, L. A., 2018, In : Starch/Staerke. 70, 1-2, 1700126.

    Research output: Contribution to journalArticle

  3. 2014
  4. Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico

    Sáyago-Ayerdi, S. G., Juscelino Tovar, Zamora-Gasga, V. M. & Bello-Perez, L. A., 2014, In : Starch/Staerke. 66, 1-2, p. 91-101 11 p.

    Research output: Contribution to journalArticle

  5. 2013
  6. Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

    Pérez, D., Rojas, C., Carballo, S., Aguilar, W., Björn Bergenståhl & Lars Nilsson, 2013, In : Stärke. 65, 1-2, p. 151-161

    Research output: Contribution to journalArticle

  7. 2011
  8. Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

    Utrilla-Coello, R. G., Agama-Acevedo, E., Osorio-Diaz, P., Juscelino Tovar & Bello-Perez, L. A., 2011, In : Stärke. 63, 7, p. 416-423

    Research output: Contribution to journalArticle

  9. 2010
  10. Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots

    Tivana, L., Petr Dejmek & Björn Bergenståhl, 2010, In : Stärke. 62, 12, p. 637-646

    Research output: Contribution to journalArticle

  11. 2008
  12. Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking

    Aparicio-Saguilán, A., Gutiérrez-Meraz, F., García-Suárez, F. J., Juscelino Tovar & Bello-Pérez, L. A., 2008 Jun 1, In : Starch/Staerke. 60, 6, p. 286-291 6 p.

    Research output: Contribution to journalArticle

  13. Rheological characteristics of different tropical root starches

    Moorthy, S. N., Eliasson, A-C. & Larsson, H., 2008, In : Stärke. 60, 5, p. 233-247

    Research output: Contribution to journalArticle

  14. 2006
  15. Determination of amylose content in different starches using modulated differential scanning calorimetry

    Moorthy, SN., Andersson, L., Eliasson, A-C., Santacruz, S. & Ruales, J., 2006, In : Stärke. 58, 5, p. 209-214

    Research output: Contribution to journalArticle

  16. Effect of processing of sword beans (Canavalia gladiata) on physicochemical properties of starch

    Ekanayakea, S., Baboo M Nair, Asp, N-G. & Jansz, ER., 2006, In : Stärke. 58, 5, p. 215-222

    Research output: Contribution to journalArticle

  17. From starch to starch microspheres: Factors controlling the microspheres quality

    Elfstrand, L., Eliasson, A-C., Jönsson, M., Reslow, M. & Marie Wahlgren, 2006, In : Stärke. 58, 8, p. 381-390

    Research output: Contribution to journalArticle

  18. Hydrolysis of maltoheptaose in flow through silicon wafer microreactors containing immobilised alpha-amylase and glycoamylase

    Melander, C., Tuting, W., Martin Bengtsson, Thomas Laurell, Mischnick, P. & Lo Gorton, 2006, In : Stärke. 58, 5, p. 231-242

    Research output: Contribution to journalArticle

  19. 2005
  20. Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization

    Aparicio-Saguilán, A., Flores-Huicochea, E., Juscelino Tovar, García-Suárez, F., Gutiérrez-Meraz, F. & Bello-Pérez, L. A., 2005 Sep 1, In : Starch/Staerke. 57, 9, p. 405-412 8 p.

    Research output: Contribution to journalArticle

  21. 2004
  22. Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

    Vargas-Torres, A., Osorio-Díaz, P., Juscelino Tovar, Paredes-López, O., Ruales, J. & Bello-Pérez, L. A., 2004 Feb 1, In : Starch/Staerke. 56, 2, p. 74-78 5 p.

    Research output: Contribution to journalArticle

  23. 2003
  24. Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.

    Tufvesson, F., Marie Wahlgren & Eliasson, A-C., 2003, In : Stärke. 55, 2, p. 61-71 11 p.

    Research output: Contribution to journalArticle

  25. Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.

    Tufvesson, F., Marie Wahlgren & Eliasson, A-C., 2003, In : Stärke. 55, 3-4, p. 138-149 12 p.

    Research output: Contribution to journalArticle

  26. Gelatinisation characteristics of cassava starch settled in the presence of different chemicals

    Sajeev, MS., Moorthy, SN., Kallappan, R. & Vijayalekshmi Sunitha, R., 2003, In : Stärke. 55, 5, p. 213-221

    Research output: Contribution to journalArticle

  27. On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.

    Ortega-Ojeda, F., Larsson, H. & Eliasson, A-C., 2003, In : Stärke. 55, 3-4, p. 121

    Research output: Contribution to journalArticle

  28. 2002
  29. Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length

    Lundqvist, H., Nilsson, GS., Eliasson, A-C. & Lo Gorton, 2002, In : Stärke. 54, 3-4, p. 100-107

    Research output: Contribution to journalArticle

  30. 1994
  31. Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers

    Millqvist, A., P. Adlercreutz, B. Mattiasson, Miezis, Y. & Larsson, K., 1994 Jan 1, In : Starch ‐ Stärke. 46, 9, p. 347-348 2 p.

    Research output: Contribution to journalArticle