Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins - A review

Carbohydrate Polymers

Volumn 74, Issue 3, 2008, Pages 691-703

  Jayakody, L ^a   Hoover, R ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Annealing; Properties; Starch; Structure

Indexed keywords

CANNING; CRYSTALLINE MATERIALS; FOOD PRESERVATION; GELATION; GLASS TRANSITION; GRANULATION; LEACHING; PHOTORESISTS; QUANTUM CHEMISTRY; STARCH; SUGAR (SUCROSE); WATER CONTENT;

AMYLOSE LEACHING; CRYSTALLINE DOMAINS; CRYSTALLINE PERFECTION; CRYSTALLINITY; FOOD INDUSTRIES; FUTURE RESEARCH; GELATINIZATION TEMPERATURE; GRANULE MORPHOLOGY; HYDROTHERMAL TREATMENT; IN-VIVO; LENGTH OF TIME; NATIVE STARCH; PASTING PROPERTIES; PHYSICAL PROBING; PHYSICO-CHEMICAL PROPERTIES; PROPERTIES; RAY-PATTERN; STARCH CHAINS; STARCH GRANULES; STRUCTURE;

ANNEALING;

EID: 49149118462     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.04.032     Document Type: Article

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