Download Applied food biochemistry by Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri PDF

By Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri

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41. Casani, S. , Application of HACCP to water reuse in the food industry, Food Control, 13(4): 315–327, 2002. 42. Kirby, R. , Water in food production and processing: Quantity and quality concerns, Food Control, 14: 283–299, 2003. 43. European Hygienic Engineering & Design Group (EHEDG), Safe and hygienic water treatment in food factories, Trends in Food Science & Technology, 18: S93–S100, 2006. 44. , A discussion paper on challenges and limitations to water reuse and hygiene in the food industry, Water Research, 39(4): 1134–1146, 2005.

High-amylose starches are formed in plants that lack branching enzymes [34]. Amylopectin synthesis involves chain elongation followed by branching. Branching occurs in clusters. Twenty to twenty-five chains may be included in a cluster, which is called the crystalline lamellae. About 80%–90% of the chains are involved in clusters [39]. Some of the chains in a cluster may exist as left-handed double stranded helices, which increase the stability of the clusters. Clusters are linked by long B-chains.

1 Occurrence in Plants .................................................................................... 2 Commercial Production ............................................................................... 2 Commercial Production ............................................................................... 3 Food Uses..................................................................................................... 4 Health Properties .........................................................................................

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