The thermal kinetics of starch gelatinization in the presence of other cake ingredients

International Journal of Food Science and Technology

Volumn 39, Issue 7, 2004, Pages 807-810

  Marcotte, Michele ^a   Sablani, Shyam S ^b   Kasapis, Stefan ^b   Baik, Oon Doo ^a   Fustier, Patrick ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Activation energy; Arrehenius equation; Baking; Calorimetry; First order kinetics; Thermograms

Indexed keywords

ARRHENIUS EQUATIONS; BAKING; FIRST ORDER REACTIONS; THERMOGRAMS;

ACTIVATION ENERGY; BAKERIES; CALORIMETRY; CRYSTALLIZATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD PRODUCTS; HEAT TREATMENT; NUTRITION; THERMOANALYSIS;

STARCH;

ARRHENIUS;

EID: 4043133781     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00831.x     Document Type: Article

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