The effect of sodium chloride on the glass transition of potato and cassava starches at low moisture contents

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1483-1487

  Farahnaky, Asgar ^a   Farhat, Imad A ^b   Mitchell, John R ^c   Hill, Sandra E ^c  

^a SHIRAZ UNIVERSITY   (Iran)

^b Email:   (Switzerland)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Cassava starch; Glass transition temperature; Potato starch; Sodium chloride; Sorption isotherm

Indexed keywords

ADSORPTION ISOTHERMS; BROMINE COMPOUNDS; COPPER COMPOUNDS; GLASS; GLASS TRANSITION; LITHIUM COMPOUNDS; MAGNESIUM COMPOUNDS; MOISTURE; MOISTURE DETERMINATION; PLANTS (BOTANY); STARCH; TEMPERATURE; WATER LEVELS;

% REDUCTIONS; CASSAVA STARCH; DRY WEIGHT; GLASS TRANSITION TEMPERATURE TG; HUMIDITIES (A); LOW WATER; POTATO STARCHES; SATURATED SALT SOLUTION; SORPTION ISOTHERMS; TWIN SCREW EXTRUDERS;

SODIUM CHLORIDE;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 61849141677     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.08.007     Document Type: Article

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