… During Sharnbrook’s 8-year involvement we have been supported variously by David
Hopkins, Mel West and Michael Fielding, bringing educational consultancy, theoretical and …

The gelatinization characteristics of seven different food starches (regular corn, high-amylose
corn, waxy corn, wheat, rice, potato, and tapioca) were investigated. Each starch sample …

Starch occurs as highly organized structures, known as starch granules. Starch has unique
thermal properties and functionality that have permitted its wide use in food products and …

Starch gelatinization is associated with the disruption of granular structure causing starch
molecules to disperse in water. This study was designed to examine starch granules as they …

It has long been recognized that limitations exist in the analytical methodology for amylose
determination. This study was conducted to evaluate various amylose determination methods…

Children of farmworkers can be exposed to pesticides through multiple pathways, including
agricultural take-home and drift as well as residential applications. Because farmworker …

Fourteen flour blends of two natural wild‐type wheat (Triticum aestivum L.) flours, ‘Nuplains’
and ‘Centura’, blended with one waxy flour sample were characterized and processed to …

The purpose of this study was to investigate the effects of tannins on starch digestion in
tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts …

Maize (Zea mays L.) is an important crop in Brazil, and concerns about grain quality are
increasingly important with increasing exports and use of grain for specific end‐uses. A wide …

BACKGROUND: Starch phase transition characteristics were studied by pre‐treating starch
samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting …