Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Carbohydrate Research

Volumn 343, Issue 5, 2008, Pages 903-911

  Ronda, Felicidad ^a   Roos, Yrjö H ^b  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b Engineering and Food Sciences   (Ireland)

Author keywords

Corn; Freezing; Gelatinization; Potato; Retrogradation; Starch

Indexed keywords

AGRICULTURAL PRODUCTS; CONCENTRATION (PROCESS); CRYSTALLIZATION; GELATION; GLUCOSE;

FREEZE CONCENTRATION EFFECTS; POTATO STARCH GELS;

STARCH;

GLUCOSE; LACTOSE; POTATO STARCH; WATER;

ARTICLE; CORN; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FREEZING; GEL; GELATINIZATION; HEATING; MELTING POINT; MOLECULAR MECHANICS; POTATO; PRIORITY JOURNAL; REACTION ANALYSIS; SAMPLE; STORAGE; TEMPERATURE; THAWING; WATER CONTENT;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FREEZING; GELS; GLUCOSE; LACTOSE; PHASE TRANSITION; SOLANUM TUBEROSUM; STARCH; THERMODYNAMICS; TRANSITION TEMPERATURE; WATER; ZEA MAYS;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 39849105991     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2008.01.026     Document Type: Article

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