Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Chang, P S ^a   Park, K O ^b   Shin, H K ^a   Suh, D S ^b   Kim, K O ^b  

^a Seoul National University of Science and Technology   (South Korea)

^b Ewha Womans University   (South Korea)

Author keywords

Oxidized corn starch; Physicochemical properties; Regio specific oxidation

Indexed keywords

AMINE OXIDE; ANTIOXIDANT; CARBON; HYPOCHLORITE SODIUM; STARCH; TEMPO; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GEL; MAIZE; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION; SOLUBILITY; STRUCTURE ACTIVITY RELATION; TEMPERATURE; TIME; VISCOSITY;

ANTIOXIDANTS; CARBON ISOTOPES; CYCLIC N-OXIDES; FOOD PRESERVATION; FOOD TECHNOLOGY; GELS; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; SODIUM HYPOCHLORITE; SOLUBILITY; STARCH; STRUCTURE-ACTIVITY RELATIONSHIP; TEMPERATURE; TIME FACTORS; VISCOSITY; ZEA MAYS;

ZEA MAYS;

EID: 41749101755     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00682.x     Document Type: Article

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