Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest

Food Chemistry

Volumn 77, Issue 3, 2002, Pages 285-291

  Afoakwa, Emmanuel Ohene ^a   Sefa Dedeh, Samuel ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Amylase activities; Dioscorea dumetorum; Post harvest changes; Rheological properties; Starch paste

Indexed keywords

AMYLASE; BETA AMYLASE; STARCH;

ARTICLE; CONTROLLED STUDY; DIOSCOREA DUMETORIUM; ENVIRONMENTAL TEMPERATURE; ENZYME ACTIVITY; EXTRACTION; FLOW KINETICS; HARVEST PERIOD; HARVESTING; LOW TEMPERATURE; NONHUMAN; PASTE; STORAGE; TROPICS; TUBER (GENUS); VISCOSITY; YAM;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA DUMETORUM;

EID: 0036097953     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00344-2     Document Type: Article

References (14)

1. Chemical composition and quality changes occurring during post-harvest storage of Dioscorea dumetorum tubers
2. Viscoelastic behaviour during the gelatinization of starch. Comparison of wheat, maize, potato and barley starches
3. Viscoelasticity of gelatinized starch dispersions
4. Structure of corn starch paste and granule remanants revealed by low-temperature scanning electron microscopy after cryopreparation
5. Starch: Analytical aspects
6. Effects of temperature on the amylasic activities of the yam tuber
7. Characterization and development of amylasic activities of germinated and non-germinated yam tubers
8. Enzyme assays for food scientists
9. A rapid spectrophotometric method for amylases assay
10. Starch gelation and retrogradation
11. Viscoelastic properties of rice-flour pastes and their relationship to amylase contents and rice quality
12. Shear induced change in the viscoelastic behaviour of heat treated potato starch dispersions
13. Effects of granular structures on the pasting behaviours of starches