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Microwaves in Physical and Chemical Modifications of Starch
Author(s) -
Muzimbaranda C.,
Tomasik P.
Publication year - 1994
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19940461205
Subject(s) - starch , formaldehyde , viscosity , microwave , acetylene , modified starch , chemical engineering , microwave irradiation , chemistry , materials science , organic chemistry , food science , composite material , physics , catalysis , quantum mechanics , engineering
Maize, cassava and potato starch was modified by the low and medium low energy of microwave radiation. Plain starch undergoes dextrinization. Starch blended with TiCl 4 gave gels of low viscosity. Reactions with formaldehyde as well as with acetylene gave products of enhanced viscosity.
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