Thermogravimetry- and differential scanning calorimetry-based studies of the solid state reactions of starch polysaccharides with proteogenic amino acids

Thermochimica Acta

Volumn 372, Issue 1-2, 2001, Pages 119-128

  Kapuśniak, Janusz ^a   Ciesielski, Wojciech ^a   Koziol, Jacek J ^a   Tomasik, Piotr ^b  

^a University of Education   (Poland)

^b UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Amylopectin; Amylose; Dextrins; Polysaccharide free radicals

Indexed keywords

AMINO ACID DERIVATIVE; AMYLOPECTIN; AMYLOSE; DEXTRIN; FREE RADICAL; POLYSACCHARIDE; STARCH;

ANALYTIC METHOD; ARTICLE; CHEMICAL REACTION; DECOMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; MAIZE; PHASE TRANSITION; SOLID STATE; THERMOGRAVIMETRY; THERMOSTABILITY;

EID: 0343396421     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0040-6031(01)00449-X     Document Type: Article

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