Starch       Article     History   Tree Map
  Encyclopedia of Keywords > Health > Nutrition > Nutrients > Carbohydrates > Starch   Michael Charnine

Keywords and Sections
Review of Short Phrases and Links

    This Review contains major "Starch"- related terms, short phrases and links grouped together in the form of Encyclopedia article.


  1. Starch is a complex carbohydrate which is insoluble in water.
  2. Starch is a polysaccharide containing about 20 or more units.
  3. Starch is a polysaccharide of glucose with ---1,4 glycosidic linkages. (Web site)
  4. Starch is a polysaccharide composed only of glucose (simple sugar) units.
  5. A starch is a bunch of sugar molecules tied together. (Web site)


  1. Another problem of the young athlete is not eating the right kinds of foods--particularly foods high in starch. (Web site)
  2. Edible beans, such as favas, lentils and peas, are also rich in starch. (Web site)
  3. Reducing starch and sugar means little or no breads and baked goods. (Web site)

Starch Granules

  1. If you overcook pasta it gets soft and swollen and you have fully "gelatinized" those starch granules and turned pasta into an energy drainer. (Web site)
  2. SBEII isoforms are also partitioned between the plastid stroma and the starch granules ( Table 1). (Web site)
  3. Pilling E, Smith AM. 2003. Growth ring formation in the starch granules of potato tubers. (Web site)

Corn Starch

  1. Gluten is not present in corn starch, which makes it an excellent substitute for flour in many recipes.
  2. Yes you can starch clothing with regular corn starch.
  3. Freeze a fruit pie thickened with corn starch before baking.
  4. ARGO Corn Starch brings out color and flavor in your sauces, gravies glazes, soups, stews and casseroles.


  1. In granular form, starch occurs as both unbranched (linear) amylose and the branched (bushlike) amylopectin. (Web site)
  2. The structure of amylopectin in leaf starch was characterized with regard to the distribution of linear chain lengths. (Web site)
  3. Glycemic index depends on a number of factors such as --- The type of starch (Amylose vs Amylopectin) --- Locking up of starch molecules within the food.


  1. Any of a class of carbohydrates, such as starch and cellulose, consisting of a number of monosaccharides joined by glycosidic bonds. (Web site)
  2. The general chemical formula for starch is (C 6 H 10 O 5) n, where n represents the number of monosaccharide molecules in the starch molecule.


  1. In the case of starch it can be broken down into simple sugars or these maltodextrines, which can be broken down into simple sugars.
  2. In under-ripe bananas the starch constitutes 80-90 percent of the carbohydrate content, which as the banana ripens changes to free sugars. (Web site)


  1. Insulin and glucose responses in rats fed sucrose or starch.
  2. Miller, JC, et al.: Replacing starch with sucrose in a high glycaemic index breakfast cereal lowers glycaemic and insulin responses.

Resistant Starch

  1. Incorporation of resistant starch into processed foods (i.e.
  2. Englyst HN, Cummings JH: Non-starch polysaccharides (dietary fiber) and resistant starch.
  3. I have a bag of resistant starch in my kitchen, a remnant of my low carb “frankenfood” cooking experiments.


  1. Potato, rice, wheat, and maize are major sources of starch in the human diet. (Web site)
  2. The four major resources for starch production and consumption in the USA are corn, potatoes, rice, and wheat.
  3. Bread is another important source of starch and is commonly prepared from wheat.
  4. Both commodity and specialty wheat starches compete primarily with corn starch. (Web site)
  5. In this case the manufacturer separated the gluten from the starch in the wheat and concentrated it to make high-protein pasta.


  1. Corn starch is a natural, odorless carbohydrate that is found in the corn kernel.
  2. Carbohydrates were extracted from kernels of the different phenotypes, and starch and WSP were quantified ( Table 3). (Web site)
  3. Aside from eating the kernel itself, corn starch was the first discovered alternate use for field corn. (Web site)


  1. Isolation and characterization of starch mutants in rice. (Web site)
  2. James, M.G., Robertson, D.S., and Myers, A.M. (1995). Characterization of the maize gene sugary1, a determinant of starch composition in kernels. (Web site)


  1. Nakamura T, Vrinten P, Hayakawa K, Ikeda J. 1998. Characterization of a granule-bound starch synthase isoform found in the pericarp of wheat. (Web site)
  2. Commuri PD, Keeling PL. 2001. Chain-length specificities of maize starch synthase I enzyme: studies of glucan affinity and catalytic properties. (Web site)


  1. Glycogen is a glucose polymer resembling the starch in plants (so it is sometimes called "animal starch").
  2. Glucose is produced commercially via the enzymatic hydrolysis of starch. (Web site)
  3. Under these conditions, starch can be converted to glucose at 96% yield after 1---4 days. (Web site)
  4. Glucose molecules can also be linked into chains to form the polysaccharides cellulose, glycogen, and starch. (Web site)
  5. Amylase - Amylase is an enzyme that can change the starch chains back to glucose molecules. (Web site)

Complex Carbohydrates

  1. A. The other 28g are complex carbohydrates, or starch.
  2. Specifically, starch is a complex carbohydrate (polysaccharide) made from thousands of glucose units. (Web site)
  3. When many sugar molecules are linked together, they form a complex carbohydrate, also known as a starch. (Web site)


  1. This heat treatment improves the solubility of starch in water, but deactivates the enzyme, and fresh enzyme must be added to the mixture after each heating.
  2. Otherwise starch requires heat to thicken, or "gelatinize."[ vague] The actual temperature depends on the type of starch.


  1. One used simple starch, the other 20 percent fructose.
  2. You know a simple sugar can be like glucose and a starch is a long chain of glucose molecules.


  1. Starch degradation in leaves. (Web site)
  2. After that time, the rate of starch degradation matched that of wild-type kernels. (Web site)
  3. Plants homozygous for the zpu1-204 mutation are impaired in transient and storage starch degradation. (Web site)


  1. In comparison to adults, our data show a more rapid fermentation of starch in infants and toddlers at 4 h. (Web site)
  2. We would have expected a reciprocal relation with the residual starch results, and this was broadly seen for the infants' stool results. (Web site)


  1. Its unique carbohydrate blend includes amylose starch and a mixture of soluble and insoluble fibers.
  2. The three major types are soluble fibre, insoluble fibre and resistant starch.


  1. Starch industry Glucose Fructose Amylases, amyloglucosideases and glucoamylases Converts starch into glucose and various syrups. (Web site)
  2. Maltose, a fermentable sugar typically formed from starch by the action of the enzyme amylase, is also a disaccharide. (Web site)


  1. The starch in potatoes, for example, is digested and absorbed into the bloodstream relatively quickly.
  2. Gelatinized starch is readily attacked by digestive enzymes and very quickly digested and absorbed. (Web site)


  1. Digestion of so-called resistant starch sources in the human small intestine. (Web site)
  2. Other types of resistant starch may be soluble or insoluble, and may or may not have prebiotic properties. (Web site)
  3. Natural resistant starch is insoluble, is fermented in the large intestine and is a prebiotic fiber. (Web site)


  1. Dextrose (DE 100), commercial glucose, prepared by the complete hydrolysis of starch. (Web site)
  2. Maltodextrin, a lightly hydrolyzed (DE 10–20) starch product used as a bland-tasting filler and thickener.


  1. A bluish-black color indicates the presence of iodine in the starch solution.
  2. The cooked starch was prepared by boiling a solution of raw starch for 10 min and then freeze-dried to constant weight. (Web site)


  1. Liljeberg H, Granfeldt Y, Björck I. Metabolic responses to starch in bread containing intact kernels versus milled flour. (Web site)
  2. Skrabanja V, Liljeberg-Elmståhl HGM, Kreft I, Björck IME. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. (Web site)


  1. Starch can be hydrolyzed into simpler carbohydrates by acids, various enzymes, or a combination of the two. (Web site)
  2. Animal starch is the common name of glycogen.
  3. Starch is often found in the fruit, seeds, and Rhizomes or tubers of plants.
  4. In plants the breakdown substrate is starch. (Web site)
  5. Examples include starch, cellulose, chitin and glycogen.


  1. Health > Nutrition > Nutrients > Carbohydrates
  2. Society > Humans > Health > Nutrition
  3. Architecture > Home > Cooking > Foods
  4. Encyclopedia of Keywords > Information > Reference > Sources
  5. Glossaries > Glossary of Nutrition /
  6. Books about "Starch" in

Book: Keywen Category Structure

  Short phrases about "Starch"
  Originally created: March 20, 2008.
  Links checked: February 12, 2013.
  Please send us comments and questions by this Online Form
  Please click on Move Up to move good phrases up.
0.0172 sec. a=1..