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McDonagh, P. (2012) Native, Modified and Clean Label Starches in Foods and Beverages. In: Baines, D. and Seal, R., Eds., Natural Food Additives, Ingredients and Flavourings, Woodhead Publishing Limited, Cambridge, 162-174.
https://doi.org/10.1533/9780857095725.1.162

has been cited by the following article:

• TITLE: Starch Metabolism in Plant and Its Applications in Food Industry

  AUTHORS: Fabien Nsanzabera, Evangeline Irakoze, Alexis Manishimwe, Aimable Mwiseneza, Jean Bosco Nsengiyumva, Fabien Nkurikiyimana

  KEYWORDS: Starch Metabolism, Gelatinization, Retrogradation, Starch Biosynthesis, Starch Degradation

  JOURNAL NAME: Advances in Biological Chemistry, Vol.13 No.4, July 19, 2023

  ABSTRACT: Starch, a polymer of sugars in plants, is widely used in various industries due to its properties. It is synthesized through ADP-glucose formation and enzyme-mediated processes. Starch is formed during the day and broken down into sugars at night, which are then transported and converted back to starch in storage tissues. This review explores starch metabolism pathways and its role in the food industry, providing valuable insights on energy storage in plants.