Characterization of thermal properties of potato dry matter - Water and starch - Water systems

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 560-566

  Liu, Q ^a   Yada, R ^b   Arul, J ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

Gelatinization; Moisture content; Potato dry matter; Retrogradation; Thermal behavior

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0036219269     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10638.x     Document Type: Article

References (29)

1. The terminology and methodology associated with basic starch phenomena
2. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch
3. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition
4. Phase transition of the starch-water system
5. Calorimetric investigation of the influence of sucrose on the gelatinization of starch
6. Effects of transitory water stress on potato tuber stem-end reducing sugar and fry color
7. Retrogradation of maize starch after thermal treatment within and above the gelatinization temperature range
8. Kinetics of nonenzymatic browning in dried skim milk
9. Retrogradation of starch and the role of its components
10. After-cooking discoloration of potatoes. Iron content in relation to blackening tendency of tissue
11. Structure, nutritional composition, and quality
12. Effects of amino acids and glucose on the fry colour of potato crisps
13. Contribution of sucrose to nonenzymatic browning in potato chips
14. A study of starch gelatinization using differential scanning calorimetry, x-ray, and birefringence measurements
15. Retrogradation of du wx and su2 wx maize starches after different gelatinization heat treatments
16. Differential scanning calorimetry studies on the crystallinity of aging wheat starch gels
17. The relationship of chip color with structural parameters of starch
18. Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody Potatoes
19. Influence of potato composition on chip color quality
20. Modeling the contribution of sugar, ascorbic acid, chlorogenic acid and amino acids to non-enzymatic browning of potato chips
21. The aging of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry
22. Role of sugars in the browning reaction in potato chips
23. Glass transitions and water-food structure interactions
24. Potato chips
25. Carbohydrates
26. The role of water in the retrogradation of wheat starch gels and bread crumb