Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
carbohydrate consisting of a large number of glucose units joined by glycosidic bond
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
As an Amazon Associate, Foodgeist earns from qualifying purchases.
milk → adulterated with → urea, starch, flour, cane sugar, vegetable oils, detergents
“They also adulterate milk to increase their profit margin by several chemicals like urea, starch, flour, cane sugar, vegetable oils, detergents etc.”
Based on 15 papers
Based on 6 papers
Based on 4 papers
Based on 4 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) in rice grain under the same ADP-Glucose level.”
starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) → determined → amylopectin fine structure
“The analysis of Naegeli dextrins suggested that fern and kudzu starches had more branch points, alpha-(1,6)-D-glycosidic linkages, located within the double-helical crystalline lamella than did the B-type starches.”
fern and kudzu starches → have → more branch points, alpha-(1,6)-D-glycosidic linkages
“Raman scattering and infrared absorption spectra of glycogen and starch were recorded over the range of 4000 - 50 cm-1”
glycogen and starch → show → Raman scattering and infrared absorption spectra
“A 4-5-fold increase in activity of the enzyme, achieved by transformation with the Escherichia coli ADPglucose pyrophosphorylase gene glgC-16, had no detectable effect on the starch content of developing or mature tubers.”
ADPglucose pyrophosphorylase → increase → starch synthesis
“Pulse-chase experiments with [U-14C]sucrose showed that the increased flux into starch in the transformed tubers was accompanied by an increased rate of starch turnover.”
ADPglucose pyrophosphorylase → increase → starch turnover