Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 30-37

  Shujun, Wang ^a   Hongyan, Liu ^b   Wenyuan, Gao ^a   Haixia, Chen ^a   Jiugao, Yu ^a   Peigen, Xiao ^c  

^a TIANJIN UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c INSTITUTE OF MEDICINAL PLANT DEVELOPMENT   (China)

Author keywords

Amylose content; Crystallinity; Dioscorea opposita Thunb.; Morphology; Starch; Thermal

Indexed keywords

AMYLOSE; STARCH;

ANALYTIC METHOD; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; CRYSTAL STRUCTURE; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATINIZATION; HYDROPHILICITY; MORPHOLOGY; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; SOLUBILITY; THERMAL ANALYSIS; TRANSITION TEMPERATURE; YAM;

DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA;

EID: 33646067433     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.008     Document Type: Article

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