Method of comparison between corn starch and its products using thermal analysis

Instrumentation Science and Technology

Volumn 27, Issue 3, 1999, Pages 191-197

  Aggarwal, Poonam ^a   Dollimore, David ^a  

^a UNIVERSITY OF TOLEDO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOPOLYMERS; CARBOHYDRATES; CRYSTAL MICROSTRUCTURE; GLUCOSE; SOLIDS; STARCH;

AMYLOPECTIN; AMYLOSE; CORN STARCH; SOLID STATE REACTIVITY;

THERMOGRAVIMETRIC ANALYSIS;

EID: 0032632014     PISSN: 10739149     EISSN: None     Source Type: Journal    
DOI: 10.1080/10739149908085849     Document Type: Article

References (11)

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3. Y. Pomeranz, Wheat: Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN, 1988, Vol. 1, p. 277.
4. T. P. Coultate, Food: The Chemistry of its Components, 2nd edition, Royal Society of Chemistry, London, 1990, p. 28.
5. H. F. Mark, N. G. Gaylord, Encyclopedia of Polymer Science and Technology, Interscience Publishers, John Wiley & Sons, Inc., NY, 1985, Vol. 12, p. 787.
6. C. T. Greenwood, Adv. Carbohydr. Chem. Biochem., 22, 483 (1967).
7. M. E. Brown, Introduction to Thermal Analysis, Chapman and Hall, London, 1988, p. 10.
8. P. J. Haines, Thermal Methods of Analysis: Principles Applications and Problems, Blackie Academic and Professional, London, 1995, p. 5.
9. P. Aggarwal, D. Dollimore, Talanta, 43, 1527 (1996).
10. M. Yalpani, Industrial Polysaccharides: Genetic Engineering, Structure, Property Relations and Applications, Elsevier Science Publishers, B.V., Amsterdam, 1987, p. 112.
11. P. K. Heda, D. Dollimore, K. S. Alexander, D. Chen, E. Law, P. Bicknell, Thermochim Acta., 255, 255 (1995).