Amaranth starch-rich fraction properties modified by high-temperature heating

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 927-934

  González, Rolando ^a   Tosi, Enzo ^b   Ré, Edmundo ^b   Añón, María C ^c   Pilosof, Ana M R ^d   Martinez, Karina ^d  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad Regional Rosario   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^d UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Amaranth; Amaranthus cruentus; Crystallinity; Rheology; Starch; Swelling power

Indexed keywords

AMARANTH; STARCH;

AMARANTHUS; AMARANTHUS CRUENTUS; ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; CRYSTAL STRUCTURE; ENTHALPY; FLUIDIZED BED; FOOD ANALYSIS; FOOD COMPOSITION; GRAIN; HEATING; HIGH TEMPERATURE; LOW TEMPERATURE; MOISTURE; NONHUMAN; PHYTOCHEMISTRY; SOLID; SOLUBILITY;

AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS;

EID: 33847310216     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.046     Document Type: Article

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