Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 481-485

  Han, Zhong ^a   Zeng, Xin An ^a   Yu, Shu Juan ^a   Zhang, Ben Shan ^a   Chen, Xiao Dong ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Differential scanning calorimetry; Physicochemical properties; Potato starch; Pulsed electric fields; X ray diffraction

Indexed keywords

BREAKDOWN VISCOSITY; CRYSTALLINE STRUCTURE; ELECTRIC FIELD STRENGTH; GELATINIZATION TEMPERATURE; GRANULE SIZE; LASER SCATTERING; LASER-SCATTERING TECHNIQUES; MOLECULAR REARRANGEMENT; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; POTATO STARCH; POTATO STARCHES; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELDS; RELATIVE CRYSTALLINITY; RHEOLOGICAL METHOD; SEM; SEM ANALYSIS; SEM IMAGE; STARCH GRANULES; WATER SUSPENSIONS; X-RAY DIFFRACTOMETRY;

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; DIFFRACTION; DISSOCIATION; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTRIC PROPERTIES; ENTHALPY; GELATION; GELS; GRANULATION; HOLOGRAPHIC INTERFEROMETRY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; SCANNING; SCANNING ELECTRON MICROSCOPY; VISCOSITY; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

STARCH;

SOLANUM TUBEROSUM;

EID: 68949178560     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.07.003     Document Type: Article

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