Crystalline, thermal and textural characteristics of starches isolated from chestnut (Castanea mollissima Bl.) seeds at different degrees of hardness

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 995-999

  Yang, Bao ^a   Jiang, Guoxiang ^a   Nagendra Prasad, K ^a   Gu, Caiqin ^b   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUANGZHOU UNIVERSITY   (China)

Author keywords

Chestnut; Crystallinity; DSC; Hardening; Starch

Indexed keywords

AMYLOSE; LIPID; STARCH;

ARTICLE; CHESTNUT; CRYSTAL STRUCTURE; DEGRADATION; GELATINIZATION; HARDNESS; PLANT SEED; TEMPERATURE; X RAY DIFFRACTION;

CASTANEA MOLLISSIMA;

EID: 70449117389     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.002     Document Type: Article

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