Determination of amylose in flour by a colorimetric assay: Collaborative study

Starch/Staerke

Volumn 48, Issue 3, 1996, Pages 86-89

  Martinez, Cristina ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345215386     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19960480303     Document Type: Article

References (10)

1. Bornet, F., M. Champ, D. Cloarec, and G. Slama: Importance de la Nature Physicochimique des Amidons sur leurs Effets Nutritionnels chez l'Homme. Cah. Nutr. Diét. 25 (1990), 254-264.
2. Buléon, A., P. Colonna, and V. Leloup: Les Amidons et leurs Dérivés dans les Industries des Céréales. Actualités des Industries Alimentaires et Agroindustrielles (1990), 515-532.
3. Whistler, R. L., J. N. BeMiller, and E. F. Paschall: Starch: Chemistry and Technology - Second Edition. Academic Press, 1984.
4. Morris, V. J.: Starch Gelation and Retrogradation. Trends Food Sci. Technol. 1 (1990), 2-6.
5. Rutschmann, M. A., and J. Solms: Formation of Inclusion Complexes of Starch with Different Organic Compounds. Lebensm. Wiss. u. Technol. 23 (1990), 88-93.
6. Martinez, C., and J. Prodolliet: Determination of Amylose in Cereal and Non-Cereal Starches by a Colorimetric Assay: Collaborative Study. Starch/Stärke, preceeding paper to this issue.
7. Morrison, W. R., and B. Laignelet: An Improved Colorimetric Procedure for Determining Apparent and Total Amylose in Cereal and Other Starches. J. Cereal Sci. 1 (1983), 9-20.
8. Precision of Test Methods - Determination of Repeatability and Reproducibility for a Standard Test Method by Inter-laboratory Tests, Second Edition (1986) ISO, Standard 5725.
9. Guidelines for collaborative study procedure to validate characteristics of a method of analysis. J. Assoc. Off. Anal. Chem. 72 (1989), 694-704.
10. Holm, J., I. Björk, A. Drews, and N.-G. Asp: A Rapid Method for the Analysis of Starch. Starch/Stärke 38 (1986), 224-226.