High pressure-induced tapioca starch gels: Physico-chemical characterization and stability

European Food Research and Technology

Volumn 226, Issue 4, 2008, Pages 889-896

  Vittadini, Elena ^a   Carini, Eleonora ^a   Chiavaro, Emma ^a   Rovere, Pierpaolo ^b   Barbanti, Davide ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Reparto Progetti Speciali   (Italy)

Author keywords

DSC; Freezing; High pressure processing; Microstructure; Tapioca starch; Texture

Indexed keywords

CHARACTERIZATION; FREEZING; HYDROSTATIC PRESSURE; MELTING; STARCH; TEXTURES; THERMODYNAMIC STABILITY;

AMYLOPECTIN; HIGH PRESSURE PROCESSING; TAPIOCA STARCH;

GELS;

MANIHOT ESCULENTA;

EID: 38349147926     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0611-2     Document Type: Article

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