Word Finder - starches

definition

A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.

definition

(nutrition) Carbohydrates, as with grain and potato based foods.

definition

A stiff, formal manner; formality.

definition

Any of various starch-like substances used as a laundry stiffener

definition

To apply or treat with laundry starch, to create a hard, smooth surface.

example

She starched her blouses.

It may be prepared by the lactic fermentation of starches, sugars, gums, &c., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.

Sugars, Starches, Gums, Gelatin, &c. - Although these and allied bodies are used in various ways as remedies, their action is for the most part purely mechanical or dietetic.

Components contributing most to the caries process are fermentable carbohydrates including cooked starches, added or naturally occurring sugars.

Through digestion or with food processing, starches can be partially broken down to smaller chains, called dextrins.

Exp Merigel 113 Instant starches Global Exp Merigel 113 is a highly crosslinked and stabilized pregelatinised waxy maize starch.

Merigel 310 Instant starches Global Merigel 310 is a highly crosslinked pregelatinised waxy maize starch.

As with standard cook-up starches, the granules have a definite size, structure and rounded shape, producing an extremely smooth texture.

Exp Merigel 113 Instant Starches Global Exp Merigel 113 is a highly crosslinked and stabilized pregelatinised waxy maize starch.

Merigel 310 Instant Starches Global Merigel 310 is a highly crosslinked pregelatinised waxy maize starch.

By 1997, every food was free of added refined sugars and chemically modified starches.

The plant matter is broken down into simple sugars and starches and then fermented and distilled into alcohol.

Compostable containers for salads and other foods are made from natural materials such as plant fiber and starches.

Biodegradable garbage bags and other plastic bags produced today are also made up of vegetable starches, such as corn or potato that don't give off harmful chemicals as they break down.

The most common use of biomass today is to break down the biomass into sugars and starches.

Ethanol fuel is also a form of bioenergy created by breaking down plants into starches and sugars, fermenting and creating a wood alcohol.

This type of fuel is commonly generated from crops that contain a high amount of sugars and starches.

It is generally advised that 55 to 60 percent of your daily calories come from carbohydrates, ideally from complex carbohydrates like starches and fiber.

Avoiding simple carbohydrates (sugars), while keeping complex carbohydrates (starches and fibers), will help you lose weight, or maintain your weight, without detrimental health effects.

The fattening starches such as corn, wheat, potato or tapioca used to hold dry kibble together could also be contributing to the epidemic of obesity and other health issues in our dogs and cats.

This process converts the grain's natural starches into easily digested vegetable sugars.

Complex carbs are mainly foods high in starches and fiber.

The body's primary energy source is glucose, a simple sugar resulting from the digestion of foods containing carbohydrates (primarily sugars and starches).

A patient's diet plan will consist of a certain number of exchanges from each food category (meat or protein, fruits, breads and starches, vegetables, and fats) to be eaten at meal times and as snacks.

The energy components of the diet are sugars, starches, fats, and oils, and these occur in relatively large amounts in the diet.

Carbohydrate intolerance is the inability of the small intestine to completely process the nutrient carbohydrate (a classification that includes sugars and starches) into a source of energy for the body.

Starches are the most common form of thickeners for sauces.

The starches will make a nice foil for your turkey gravy.For best taste, you should sauté your vegetables before stuffing your bird.

Nevertheless, wheat starches and gluten have been employed in the past to thicken frozen sweet treats, and, thus, individuals with gluten sensitivities can never be too careful.

During phase 1, white flour, sugar, potatoes, white rice, and modified food starches are to be avoided.

Terms such as modified starches, dextrins, cellulose, gums, and olestra are commonly found in food ingredient lists.

Steer clear of processed sugars, excess starches, and foods made with white flour.

The great thing about phase one, is you can eat a variety of these foods together without filling up on starches such as bread, rice or pasta.

Some fruits that are high in sugar, such as bananas and pineapple, as well as starches like potatoes and beets, are also off the list of acceptable foods.

The small portion sizes and reliance on processed starches mean that in order for the meal's calories to come in between 200 and 400 calories, the portions are ridiculously small.

If you do eat grains, legumes and starches as part of your 1800 calorie ADA diet, make sure they count nutritionally.

Simple carbs are sugars and complex carbs are starches.

High carbohydrate foods are usually eaten with protein to mitigate the effects of the starches.

The key element of this system was to avoid combining proteins and starches in the same meal.

Don't mix starches and proteins in any meal.

Starches can include foods such as cereal, potatoes, bananas, grapes, pumpkins, and beer.

Neutral foods, which can be eaten with starches or proteins, include all vegetables with the exception of potatoes, whiskey and gin.

In addition, some sources report lysine, an essential amino acid and constituent of most proteins, is destroyed when proteins and starches are cooked together.

Separate starches and acids, consuming them at separate meals, as acids are thought to neutralize the alkaline medium needed for starch digestion.

Eat sugars and starches at separate meals, as fruits are easily processed and may be contained when combined with foods that require digestion.

Moreover, gluten and wheat starches are popular in the sauces used for Mandarin and Thai cuisines.

This releases the starches in the rice, giving the risotto its characteristic creaminess.

It offers a wide selection of meats, poultry, vegetables, starches and salads that are served buffet-styled.

Glycogen is formed by the action of a ferment on the carbohydrates - the starches being converted into sugars.

Among the enzymes already extracted from fungi are invertases (yeasts, moulds, &c.), which split cane-sugar and other complex sugars with hydrolysis into simpler sugars such as dextrose and levulose; diastases, which convert starches into sugars (Aspergillus, &c.); cytases, which dissolve cellulose similarly (Botrytis, &c.); peptases, using the term as a general one for all enzymes which convert proteids into peptones and other bodies (Penicillium, &c.); lipases, which break up fatty oils (Empusa, Phycomyces, &c.); oxydases, which bring about the oxidations and changes of colour observed in Boletus, and zymase, extracted by Buchner from yeast, which brings about the conversion of sugar into alcohol and carbondioxide.

Do not combine sugary foods with starches.