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Of, relating to, or resembling starch; starchy.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Chemistry) of or resembling starch
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(ˌæm əˈleɪ ʃəs)

like starch; starchy.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.amylaceous - resembling starch
starchy - consisting of or containing starch; "starchy foods"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Low forests * Production of pellets (Densification) Eucaliptus, poplar, * Production of briquettes (Densification) willow) * Generation of Syngas (gasification) * Charcoal (pyrolysis) Sugar crops * Production of fuel alcohol (Fermentation) Cane, beet) Amylaceous crops * Production of biodiesel (Esterification (corn, wheat) and/or transesterification) Oleaginous crops * Production of biodiesel (Esterification (Soy, sunflower, and/or transesterification) palm oil) * Production of biogas (Biodigestion) Figure 2 Consumption and production of pellets by country (Mton).
It can be noted that the activation energy of sunflower grains is lower than that of wheat and adzuki beans, a behavior related to the more unstable bond of the water with the chemical compounds of the sunflower, since it is an oilseed crop, unlike wheat and beans, which are amylaceous and proteinaceous-amylaceous, respectively.
fermentum have also been reported from different tropical amylaceous fermented foods, further supporting the role of LAB in amylolysis and lactic acid production [31].
Amylaceous seeds generally present higher longevity in comparison to oil seeds (FACHINELLO et al., 2005), as the pecan ones.