Production of resistant starch by extrusion cooking of acid-modified normal-maize starch

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Hasjim, Jovin ^a   Jane, Jay Lin ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Acid hydrolysis; Extrusion cooking; Hydrothermal treatment; Resistant starch; Retrograded amylose

Indexed keywords

AMYLOSE; HYDROLASE; LIPID; PREBIOTIC AGENT; STARCH; WATER;

ARTICLE; CHEMISTRY; CLASSIFICATION; COOKING; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ECONOMICS; GEL CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; SYNTHESIS; TEMPERATURE; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, GEL; COOKERY; CRYSTALLIZATION; HYDROLASES; HYDROLYSIS; LIPIDS; MOLECULAR WEIGHT; PREBIOTICS; STARCH; TEMPERATURE; WATER; X-RAY DIFFRACTION;

ZEA MAYS;

EID: 69749088823     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01285.x     Document Type: Article

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