Microstructural changes of Canavalia ensiformis starch modified by thermal methods;Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos

Food Science and Technology International

Volumn 5, Issue 1, 1999, Pages 31-40

  Rincon Carles A M ^a   Perez Sira E E ^b   Gonzalez Parada Z M ^b   Rodriguez Gonzalez P J ^b  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Canavalia ensiformis; microstructure; starch; thermal modification

Indexed keywords

EID: 0033477418     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500103     Document Type: Article

References (13)

1. Aacc (1993). Cereal Laboratory Methods. St. Paul: The American Association of Cereal Chemists. Method 22-10.
2. Anderson R.A. (1982). Water absorption and solubility and amylographic characteristics of roll-cooked small grain products. Cereal Chemistry 59: 265-269.
3. Bressani R., Gómez R., Garcia A. y Elias L.G. (1987). Chemical composition, aminoacid content and protein quality of Canavalia spp. seeds. Journal of Science and Food Agriculture 40: 17-23.
4. Colonna P., Doublier J.L., Melcion J., Monredon F. y Mercier C. (1984). Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications. Cereal Chemistry 61: 538-543.
5. Darnell J., Lodish H. y Baltimore D. (1990). The Study of Cell Organization and Subcellular Structure. En: Molecular Cell Biology New York: Scientific American Books.
6. Doublier J.L., Colonna P. y Mercier C. (1986). Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of wheat starch pastes. Cereal Chemistry 63: 240-246.
7. Goebel N.K., Grider J., Davis E.A. y Gordon J. (1984). The effects of microwave energy and convection heating on wheat starch granule transformations. Food Microstructure 3: 73-82.
8. Instituto Nacional de Nutrición (1994). Tabla de Composición de Alimentos para Uso Práctico. Caracas, Venezuela: Ministerio de Sanidad y Asistencia Social, Publicación 50, Serie Cuadernos Azules.
9. Molina M.R. y Bressani R. (1975). Protein-starch extraction and nutritive value of the jack bean and jack-bean protein isolate. En: Jaffé, W.F. (ed.), Nutritional Aspects of Common Beans and other Legumes Seeds as Animal and Human Foods. Caracas: Archivos Latinoamericanos de Nutrición, pp. 153-163.
10. Owusuh-Ansah J., Van der Voort F.R. y Stanley D.W. (1983). Physicochemical changes in corn starch as function of extrusion variables. Cereal Chemistry 60: 319-324.
11. Pérez E., Bahnassey Y.A. y Breene W.M. (1993). A simple laboratory scale method for isolation of amaranth starch. Starch\Stärke 45: 211-214.
12. Rasper V. (1980). Theoretical aspects of amylographology En: Shuey, W.C. y Tipples, K.H. (eds), The Amylograph Handbook. St. Paul: The American Association of Cereal Chemists. pp. 1-6.
13. Schoch T.J. (1964). Swelling power and solubility of granular starches En: Whistler, R.L. (ed.), Methods in Carbohydrate Chemistry. Vol. IV. New York: Academic Press. pp. 106-108.