THE PROPERTIES OF DISTARCH PHOSPHATES AND RETROGRADATION OF THEIR PASTES

Distarch phosphate obtained from potato, corn, wheat and rye starches by phosphorylation with sodium trimetaphosphate had different physico-chemical properties compared with native starches. Distarch phosphates showed lower degree of retrogradation than respective native starches. The degree of retrogradation was dependent on the starch origin and storage conditions of starch pastes.

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Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (Musa acuminata L.) Fruits

INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS

Characterization of Starch Edible Films with Different Essential Oils Addition

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.