Water can be made to diffuse against the water content gradient in starchy foods

Journal of Food Engineering

Volumn 76, Issue 4, 2006, Pages 490-499

  Yahata, Yoshiko ^a   Fukuoka, Mika ^a   Mihori, Tomowo ^a   Watanabe, Hisahiko ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ceiling water content; Diffusion; Gelatinization; MRI; Starch

Indexed keywords

DIFFUSION; GELATION; MAGNETIC RESONANCE IMAGING; MULTILAYERS; STARCH;

CEILING WATER CONTENT; CONCENTRATION GRADIENT; FICK'S DIFFUSION EQUATION; GELATINIZATION;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 33646099599     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.050     Document Type: Article

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