Buckwheat starch: Structure, functionality and enzyme in vitro susceptibility upon the roasting process

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 140-154

  Christa, Karolina ^a   Soral Mietana, Maria ^a   Lewandowicz, Grazyna ^b  

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

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Buckwheat grains; Buckwheat starch; Functional properties; In vitro enzyme susceptibility; Roasting process; Structure

Indexed keywords

ALPHA AMYLASE PANCREAS ISOENZYME; AMYLOSE; GLUCOSE; STARCH; SUNFLOWER OIL; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; FAGOPYRUM; FOOD HANDLING; FUNCTIONAL FOOD; GLUTEN FREE DIET; HEAT; HYDROLYSIS; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; METABOLISM; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; ULTRASTRUCTURE; X RAY DIFFRACTION;

AMYLOSE; DIET, GLUTEN-FREE; DIETARY FIBER; DIETARY PROTEINS; FAGOPYRUM; FOOD HANDLING; FUNCTIONAL FOOD; GLUCOSE; HOT TEMPERATURE; HYDROLYSIS; MICROSCOPY, ELECTRON, SCANNING; PANCREATIC ALPHA-AMYLASES; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SEEDS; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; WATER; X-RAY DIFFRACTION;

EID: 67149083926     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802641288     Document Type: Article

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