메뉴 건너뛰기




Volumn 67, Issue 1, 2007, Pages 73-79

Dielectric properties of starch slurries as influenced by starch concentration and gelatinization

Author keywords

Dielectric constant; Dielectric loss factor; Frequency; Gelatinization

Indexed keywords

DIELECTRIC LOSSES; DIELECTRIC PROPERTIES; GELATION; MEASUREMENT THEORY; PERMITTIVITY; SLURRIES;

EID: 33750961779     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.04.017     Document Type: Article
Times cited : (49)

References (27)
  • 3
    • 84985275141 scopus 로고
    • Starch gelatinization phenomena studied by differential scanning calorimetry
    • Biliaderis G.C., Maurice J.T., and Vose R.J. Starch gelatinization phenomena studied by differential scanning calorimetry. Journal of Food Science 45 (1980) 1669-1674
    • (1980) Journal of Food Science , vol.45 , pp. 1669-1674
    • Biliaderis, G.C.1    Maurice, J.T.2    Vose, R.J.3
  • 5
    • 0032414918 scopus 로고    scopus 로고
    • Salt-starch interactions as evidenced by viscosity and dielectric property measurements
    • Bircan C., and Barringer S.A. Salt-starch interactions as evidenced by viscosity and dielectric property measurements. Journal of Food Science 6 6 (1998) 983-986
    • (1998) Journal of Food Science , vol.6 , Issue.6 , pp. 983-986
    • Bircan, C.1    Barringer, S.A.2
  • 6
    • 0033961466 scopus 로고    scopus 로고
    • A study of molecular relaxations in solid starch using dielectric spectroscopy
    • Butler M.F., and Cameron R.E. A study of molecular relaxations in solid starch using dielectric spectroscopy. Polymer 41 (2000) 2249-2263
    • (2000) Polymer , vol.41 , pp. 2249-2263
    • Butler, M.F.1    Cameron, R.E.2
  • 7
    • 0004113892 scopus 로고
    • Decareau R.V. (Ed), Academic Press, New York
    • In: Decareau R.V. (Ed). Microwaves in food processing industry (1985), Academic Press, New York
    • (1985) Microwaves in food processing industry
  • 8
    • 84985702808 scopus 로고
    • Phase transition of the starch-water system
    • Donovan J.W. Phase transition of the starch-water system. Biopolymers 18 (1979) 263-275
    • (1979) Biopolymers , vol.18 , pp. 263-275
    • Donovan, J.W.1
  • 9
    • 0034655464 scopus 로고    scopus 로고
    • The retrogradation of waxy maize starch extrudates: effect of storage temperature and water content
    • Farhat I.A., Blanshard J.M.V., and Mitchell J.R. The retrogradation of waxy maize starch extrudates: effect of storage temperature and water content. Biopolymers 53 (2000) 411-422
    • (2000) Biopolymers , vol.53 , pp. 411-422
    • Farhat, I.A.1    Blanshard, J.M.V.2    Mitchell, J.R.3
  • 10
    • 0001723516 scopus 로고
    • Starch gelatinization as detected by proton magnetic resonance
    • Jaska E. Starch gelatinization as detected by proton magnetic resonance. Cereal Chemistry 48 (1971) 437-444
    • (1971) Cereal Chemistry , vol.48 , pp. 437-444
    • Jaska, E.1
  • 11
    • 0000241279 scopus 로고    scopus 로고
    • Gelation and retrogradation of concentrated starch systems: 1. Gelation
    • Keetels C.J.A.M., van Vliet T., and Walstra P. Gelation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocolloids 10 (1996) 343-353
    • (1996) Food Hydrocolloids , vol.10 , pp. 343-353
    • Keetels, C.J.A.M.1    van Vliet, T.2    Walstra, P.3
  • 12
    • 0001657329 scopus 로고    scopus 로고
    • Gelation and retrogradation of concentrated starch systems: 2. Retrogradation
    • Keetels C.J.A.M., van Vliet T., and Walstra P. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation. Food Hydrocolloids 10 (1996) 355-362
    • (1996) Food Hydrocolloids , vol.10 , pp. 355-362
    • Keetels, C.J.A.M.1    van Vliet, T.2    Walstra, P.3
  • 13
    • 84987166907 scopus 로고
    • New methods for determination of starch gelatinization temperatures
    • Leszczynski W. New methods for determination of starch gelatinization temperatures. Starch/Stärke 39 (1987) 375-378
    • (1987) Starch/Stärke , vol.39 , pp. 375-378
    • Leszczynski, W.1
  • 14
    • 0001219969 scopus 로고
    • Dielectric and thermal transition properties of chemically modified starched during heating
    • Miller L.A., Gordon J., and Davis E.A. Dielectric and thermal transition properties of chemically modified starched during heating. Cereal Chemistry 68 5 (1991) 441-448
    • (1991) Cereal Chemistry , vol.68 , Issue.5 , pp. 441-448
    • Miller, L.A.1    Gordon, J.2    Davis, E.A.3
  • 16
    • 0032426080 scopus 로고    scopus 로고
    • Dielectric properties of six different species of starch at 2450 MHz
    • Ndife M.K., Şumnu G., and Bayindirli L. Dielectric properties of six different species of starch at 2450 MHz. Food Research International 3 1 (1998) 43-52
    • (1998) Food Research International , vol.3 , Issue.1 , pp. 43-52
    • Ndife, M.K.1    Şumnu, G.2    Bayindirli, L.3
  • 17
    • 0007228946 scopus 로고    scopus 로고
    • Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating
    • Ndife M.K., Şumnu G., and Bayindirli L. Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating. LWT - Food Science and Technology 31 (1998) 484-488
    • (1998) LWT - Food Science and Technology , vol.31 , pp. 484-488
    • Ndife, M.K.1    Şumnu, G.2    Bayindirli, L.3
  • 18
    • 0015600953 scopus 로고
    • Electrical properties of agricultural products - a critical review
    • Nelson S.O. Electrical properties of agricultural products - a critical review. Tansactions of the ASAE 1 2 (1973) 384-400
    • (1973) Tansactions of the ASAE , vol.1 , Issue.2 , pp. 384-400
    • Nelson, S.O.1
  • 19
    • 0038664259 scopus 로고    scopus 로고
    • Dielectric properties of starch solutions as influenced by temperature, concentration, frequency and salt
    • Piyasena P., Ramaswamy H.S., Awuah G.B., and Defelice C. Dielectric properties of starch solutions as influenced by temperature, concentration, frequency and salt. Journal of Food Process Engineering 26 (2003) 93-119
    • (2003) Journal of Food Process Engineering , vol.26 , pp. 93-119
    • Piyasena, P.1    Ramaswamy, H.S.2    Awuah, G.B.3    Defelice, C.4
  • 21
    • 0025658715 scopus 로고
    • Rheological and heat transfer characteristics of starch-water suspensions during cooking
    • Self K.P., Wilkin T.J., Morley M.J., and Bailey C. Rheological and heat transfer characteristics of starch-water suspensions during cooking. Journal of Food Engineering 11 (1990) 291-316
    • (1990) Journal of Food Engineering , vol.11 , pp. 291-316
    • Self, K.P.1    Wilkin, T.J.2    Morley, M.J.3    Bailey, C.4
  • 22
    • 33750963866 scopus 로고    scopus 로고
    • Shivola, A. (1999). Physics behind the dielectric constant. In Electromagnetic mixing formulae (pp. 19-36). Cornwall, UK: TJ International.
  • 24
    • 10444250428 scopus 로고    scopus 로고
    • DSC and NMR relaxation studies of starch-water interactions during gelatinization
    • Tananuwong K., and Reid D.S. DSC and NMR relaxation studies of starch-water interactions during gelatinization. Carbohydrate Polymers 58 (2004) 345-358
    • (2004) Carbohydrate Polymers , vol.58 , pp. 345-358
    • Tananuwong, K.1    Reid, D.S.2
  • 25
    • 0002570381 scopus 로고
    • Dielectric properties and water mobility for heated mixtures of starch, milk, protein and water
    • Tsoubelli M.N., Davis E.A., and Gordon J. Dielectric properties and water mobility for heated mixtures of starch, milk, protein and water. Cereal Chemistry 7 1 (1995) 64-69
    • (1995) Cereal Chemistry , vol.7 , Issue.1 , pp. 64-69
    • Tsoubelli, M.N.1    Davis, E.A.2    Gordon, J.3
  • 26
    • 0034623388 scopus 로고    scopus 로고
    • The phase transformations in starch during gelatinization: a liquid crystalline approach
    • Waigh T.A., Gidley M.J., Komanshenk B.U., and Donald A.M. The phase transformations in starch during gelatinization: a liquid crystalline approach. Carbohydrate Research 328 (2000) 165-176
    • (2000) Carbohydrate Research , vol.328 , pp. 165-176
    • Waigh, T.A.1    Gidley, M.J.2    Komanshenk, B.U.3    Donald, A.M.4
  • 27
    • 0003308242 scopus 로고
    • Starch gelatinization: an X-ray diffraction study
    • Zobel F.H., Young N.S., and Rocca A.L. Starch gelatinization: an X-ray diffraction study. Cereal Chemistry 65 (1988) 443-446
    • (1988) Cereal Chemistry , vol.65 , pp. 443-446
    • Zobel, F.H.1    Young, N.S.2    Rocca, A.L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.