Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 3, 2005, Pages 631-638

  Ottenhof, Marie Astrid ^a   Hill, Sandra E ^a   Farhat, Imad A ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Amylopectin; Isothermal calorimetry; Molecular order; Staling; Starch retrogradation

Indexed keywords

AMYLOPECTIN; MAIZE STARCH; POTATO STARCH; STARCH; UNCLASSIFIED DRUG; WATER; WHEAT STARCH;

ARTICLE; COMPARATIVE STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD ANALYSIS; INFRARED SPECTROSCOPY; ISOTHERMAL TITRATION CALORIMETRY; MAIZE; POTATO; RADIATION SCATTERING; STARCH RETROGRADATION; STORAGE TEMPERATURE; WATER CONTENT; WHEAT; X RAY DIFFRACTION;

AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; SOLANUM TUBEROSUM; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; THERMODYNAMICS; TRITICUM; WATER; X-RAY DIFFRACTION; ZEA MAYS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 13244295413     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048705y     Document Type: Article

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