Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch-Reference-Cited by-同舟云学术

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Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch

Published:2015-09-07 Issue:1-2 Volume:68 Page:47-56
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Pinyo Jukkrapong¹,Luangpituksa Pairoj¹,Suphantharika Manop¹,Hansawasdi Chanida²,Wongsagonsup Rungtiwa³

Affiliation:

1. Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand

2. Science Division; Mahidol University International College; Nakhon Pathom Thailand

3. Food Technology Division, School of Interdisciplinary Studies; Mahidol University, Kanchanaburi Campus; Kanchanaburi Thailand

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500185/fullpdf

Reference33 articles.

1. Starch from the sago (Metroxylon sagu) palm tree-properties, prospects, and challenges as a new industrial source for food and other uses;Karim;Compr. Rev. Food Sci. Food Saf.,2008

2. Review-industrial production, processing, and utilization of sago palm-derived products;Singhal;Carbohydr. Polym.,2008

3. Small scale production of sago starch;Varavinit;ICBiotech.,1997

4. Enzymic extraction of native starch from sago (Metroxylon sagu) waste residue;Mohd;Starch/Stärke,2001

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2. Production Strategy of Functional Oligosaccharides from Lignocellulosic Biomass Using Enzymatic Process: A Review;Food and Bioprocess Technology;2023-03-18

3. Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2022-12-16

4. Response Surface Optimization of Ultrasound‐Assisted Extraction of Sago Starch from Sago Pith Waste;Starch - Stärke;2021-08-26

5. Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand;International Journal of Food Science & Technology;2020-11-14

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