Determination of the temperature of gelatinization and energy of transformation of starch by dielectric dissipation induced changes

Starch/Staerke

Volumn 49, Issue 7-8, 1997, Pages 268-272

  Morales Sanchez E ^a   Gomez Aldapa C ^b,c   Martinez Flores, H E ^d   Gonzalez Hernandez J ^a   Vorobiev, Y ^a   Martinez Montes, G ^a,e   Martinez J L ^a  

^a Centro Universitario   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c Unidad Durango   (Mexico)

^d DEPARTAMENTO DE FÍSICA   (Mexico)

^e BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000732290     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19970490704     Document Type: Article

References (13)

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2. Liu, H., J. Lelièvre, and Ayoung-Chee: A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements. Carbohydr. Res. 210 (1991), 79-97.
3. Doublier, J. L., G. Llamas, and M. Le Meur: A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohyd. Polym. 7 (1987), 251-275.
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5. Jenkins, P. J., R. E. Cameron, A. M. Donald, W. Bras, G. E. Derbyshire, G. Mant, and A. J. Ryan: In situ simultaneous small and wide angle X-ray scattering: A new technique to study starch gelatinization. J. Polymer Science: Part B: Polymer Physics. 32 (1994), 1579-1583.
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9. Biliaderis, G. C.: Thermal analysis of food carbohydrates; Thermal Analysis of Foods, Eds. V. R. Harwalkar and C. Y. Ma, Elsevier Applied Science, London, N.Y., 1989, pp. 168-220.
10. Burros, B. C., L. A. Young, and P.A. Carried: Kinetics of corn meal gelatinization at high temperature. J. of Food Science 52 (1987), 1372-76.
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12. Ghiasi, K., R. C. Hoseney, and Varriano-Marston: Gelatinization of wheat starch. III: comparison by differential scanning calorimetry and light microscopy. Cereal Chem. 59 (1982), 258-262.
13. Miller, L. A., J. Gordon, and E. A. Davis: Dielectric and thermal transition properties of chemically modified starches during heating. Cereal Chem. 68 (1991), 441-448.