Inglise erialakeele esitlus, toidutöötlemisega seotud erialadele Esitlus inglisekeelsest teadusallikast, käsitleb tärklise rolli seedimises ja kuidas tärklise lagundamine seedetraktis toimub Esitlus inglise keeles Eraldi failina on üles laetud ka esitluse teksitline osa (samanimeline fail minu lehel)
Slide 1 Good morning/afternoon/evening! My name is //////// and my topic is food microstructure and starch digestion. The presentation is approximately 7-10 minutes long and I will be glad to answer your questions at the end. Slide 2 Starch is important carbohydrate in human diet containing in potatoes, maize, rice, cassava. It is produced by most green plants as energy source. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the glucose store of animals, is a more highly branched version of amylopectin. In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed to produc...
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