메뉴 건너뛰기




Volumn 16, Issue 3, 2009, Pages 415-429

Pasting and leaching properties of irradiated starches from various botanical sources

Author keywords

Amylose amylopectin ratio; Irradiation; Leaching; Pasting properties; Starch

Indexed keywords

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 70349421159     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (12)

References (29)
  • 1
    • 33749406137 scopus 로고    scopus 로고
    • Pasting Properties of ohmically heated rice starch and rice flours
    • An, H. and King, J. M. 2006. Pasting Properties of ohmically heated rice starch and rice flours. Journal of Food Science 71(7): C437-C441.
    • (2006) Journal of Food Science , vol.71 , Issue.7
    • An, H.1    King, J.M.2
  • 3
    • 0001162589 scopus 로고
    • Improved colorimetric determination of amylose in starches or flours
    • Chrastil, J. 1987. Improved colorimetric determination of amylose in starches or flours. Carbohydrate Research 159: 154-158.
    • (1987) Carbohydrate Research , vol.159 , pp. 154-158
    • Chrastil, J.1
  • 4
    • 0002069257 scopus 로고
    • Radiation chemistry of carbohydrates
    • P. Elias, Cohen, AJ, Amsterdam: Elsevier
    • Dauphin, J., and Saint-Lebe, L. R. 1977. Radiation chemistry of carbohydrates. In: P. Elias, Cohen, AJ, Radiation chemistry of major food components (pp. 131-168). Amsterdam: Elsevier.
    • (1977) Radiation chemistry of major food components , pp. 131-168
    • Dauphin, J.1    Saint-Lebe, L.R.2
  • 5
    • 0021314839 scopus 로고
    • Swelling, pasting and gelling of wheat starch
    • Y. Pomeranz, American Association of Cereal Chemists
    • Dengate, H. 1984. Swelling, pasting and gelling of wheat starch. In: Y. Pomeranz, Advances in cereal science and technology, vol. IV: American Association of Cereal Chemists.
    • (1984) Advances in cereal science and technology , vol.4
    • Dengate, H.1
  • 7
    • 0000130569 scopus 로고
    • Multiple range and multiple F tests
    • Duncan, D. 1955. Multiple range and multiple F tests. Biometrics, 11, 1.
    • (1955) Biometrics , vol.11 , pp. 1
    • Duncan, D.1
  • 10
    • 0346497844 scopus 로고    scopus 로고
    • Structural changes in corn starches during alkaline dissolution by vortexing
    • Han, J. and Lim, S. T. 2004. Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydrate Polymers 55: 193-199.
    • (2004) Carbohydrate Polymers , vol.55 , pp. 193-199
    • Han, J.1    Lim, S.T.2
  • 11
    • 0028057426 scopus 로고
    • Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches
    • Hoover, R. and Vasanthan, T. 1994. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches. Carbohydrate Research 252:33-53.
    • (1994) Carbohydrate Research , vol.252 , pp. 33-53
    • Hoover, R.1    Vasanthan, T.2
  • 12
    • 33847265261 scopus 로고    scopus 로고
    • Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches
    • Israkarn, K., Hongsprabhas, P. and Hongsprabhas, P. 2007. Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches. Carbohydrate Polymers 68: 314-322.
    • (2007) Carbohydrate Polymers , vol.68 , pp. 314-322
    • Israkarn, K.1    Hongsprabhas, P.2    Hongsprabhas, P.3
  • 13
    • 0002591153 scopus 로고
    • Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch
    • Jane, J.-L. and Chen, J.-F. 1992. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chemistry 69: 60-65.
    • (1992) Cereal Chemistry , vol.69 , pp. 60-65
    • Jane, J.L.1    Chen, J.F.2
  • 16
    • 0000824870 scopus 로고
    • Swelling power and solubility of granular starches
    • Leach, H., McCowen, L. D. and Schoch, T. J. 1959. Swelling power and solubility of granular starches. Cereal Chemistry 36: 534-544.
    • (1959) Cereal Chemistry , vol.36 , pp. 534-544
    • Leach, H.1    McCowen, L.D.2    Schoch, T.J.3
  • 17
    • 0031382447 scopus 로고    scopus 로고
    • Effect of microwave radiation on potato and tapioca starches
    • Lewandowicz, G., Fornal, J. and Walkowski, A. 1997. Effect of microwave radiation on potato and tapioca starches. Carbohydrate Polymers 34: 213-220.
    • (1997) Carbohydrate Polymers , vol.34 , pp. 213-220
    • Lewandowicz, G.1    Fornal, J.2    Walkowski, A.3
  • 18
    • 0342854314 scopus 로고    scopus 로고
    • Effect of microwave radiation and physico-chemical properties and structure of cereal starches
    • Lewandowicz, G., Jankowski, T. and Fornal, J. 2000. Effect of microwave radiation and physico-chemical properties and structure of cereal starches. Carbohydrate Polymers 42: 193-199.
    • (2000) Carbohydrate Polymers , vol.42 , pp. 193-199
    • Lewandowicz, G.1    Jankowski, T.2    Fornal, J.3
  • 19
    • 0000642489 scopus 로고
    • Gamma radiation of wheat II. Effects of low-dosage irradiation on starch properties
    • MacArthur, L. A. and D'Appolonia, B. L. 1984. Gamma radiation of wheat. II. Effects of low-dosage irradiation on starch properties. Cereal Chemistry 61: 321-326.
    • (1984) Cereal Chemistry , vol.61 , pp. 321-326
    • MacArthur, L.A.1    D'Appolonia, B.L.2
  • 21
    • 0001658838 scopus 로고
    • Wheat starches. I. Comparison of physicochemical properties
    • Medcalf, D. and Gilles, K. A. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chemistry 42: 558-568.
    • (1965) Cereal Chemistry , vol.42 , pp. 558-568
    • Medcalf, D.1    Gilles, K.A.2
  • 22
    • 0001082732 scopus 로고
    • A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension
    • Miller, B., Derby, R. I. and Trimbo, H. B. 1973. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chemistry 50: 271-280.
    • (1973) Cereal Chemistry , vol.50 , pp. 271-280
    • Miller, B.1    Derby, R.I.2    Trimbo, H.B.3
  • 23
    • 33846213663 scopus 로고    scopus 로고
    • Impact of microwave heating on the physico-chemical properties of a starch-water model system
    • Palav, T. and Seetharaman, K. 2007. Impact of microwave heating on the physico-chemical properties of a starch-water model system. Carbohydrate Polymers 67: 596-604.
    • (2007) Carbohydrate Polymers , vol.67 , pp. 596-604
    • Palav, T.1    Seetharaman, K.2
  • 24
    • 85043056706 scopus 로고
    • USA: VCH Publishers, Inc
    • Pomeranz, Y. 1987. Starches. USA: VCH Publishers, Inc.
    • (1987) Starches
    • Pomeranz, Y.1
  • 26
    • 84985200295 scopus 로고
    • Gamma irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical properties
    • Rayas-Duarte, P. R. and Rupnow, J. H. 1994. Gamma irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical properties. Journal of Food Science 59(4): 839-843
    • (1994) Journal of Food Science , vol.59 , Issue.4 , pp. 839-843
    • Rayas-Duarte, P.R.1    Rupnow, J.H.2
  • 27
    • 0002882151 scopus 로고
    • Radiation chemistry of food components
    • W. Urbain, London: Academic Press, Inc
    • Urbain, W. 1986. Radiation chemistry of food components. In: W. Urbain, Food Irradiation (pp. 38-41). London: Academic Press, Inc.
    • (1986) Food Irradiation , pp. 38-41
    • Urbain, W.1
  • 28
    • 0036669605 scopus 로고    scopus 로고
    • Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice
    • Wu, D., Shu, Q., Wang, Z. and Xia, Y. 2002. Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice. Radiation Physics and Chemistry 65(1): 79-86.
    • (2002) Radiation Physics and Chemistry , vol.65 , Issue.1 , pp. 79-86
    • Wu, D.1    Shu, Q.2    Wang, Z.3    Xia, Y.4
  • 29
    • 84985286319 scopus 로고
    • Microwave heating affects composition and oxidative stability of Sesame (Sesamum indicum) oil
    • Yoshida, H. and Kajimoto, G. 1994. Microwave heating affects composition and oxidative stability of Sesame (Sesamum indicum) oil. Journal of Food Science 59(3): 613-620.
    • (1994) Journal of Food Science , vol.59 , Issue.3 , pp. 613-620
    • Yoshida, H.1    Kajimoto, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.