Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content

Carbohydrate Polymers

Volumn 74, Issue 4, 2008, Pages 914-921

  Blaszczak W ^a   Bidzinska E ^b   Dyrek, K ^b   Fornal, J ^a   Wenda, E ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Amylopectin; Amylose; EPR spectroscopy; Fast and slow rotating adducts; High hydrostatic pressure; Hylon VII; Starch radicals; Waxy maize

Indexed keywords

ELECTRON RESONANCE; FLUID MECHANICS; FREE RADICAL REACTIONS; FREE RADICALS; HEAT TREATMENT; HYDROSTATIC PRESSURE; MAGNETISM; PARAMAGNETIC RESONANCE; PARAMAGNETISM; QUANTUM THEORY; STARCH; WATER TREATMENT;

AMYLOPECTIN; AMYLOSE; AMYLOSE CONTENT; CRYSTALLINITY; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; EPR SPECTROSCOPY; EPR SPECTRUM; FAST AND SLOW ROTATING ADDUCTS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; HYLON VII; PRE TREATMENTS; PRESENCE OF WATER; RADICAL SPECIES; SPIN TRAPPING; STARCH RADICALS; WATER SUSPENSIONS; WAXY MAIZE; WAXY MAIZE STARCH;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

ZEA MAYS;

EID: 49749126335     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.05.014     Document Type: Article

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