Effects of high pressure and temperature on buckwheat starch characteristics

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 343-351

  Vallons, Katleen J R ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Buckwheat starch; DSC; Gelatinisation; High pressure; Microscopy; Rheology

Indexed keywords

AFTER-TREATMENT; GELATINISATION; GRANULAR STRUCTURESS; HIGH PRESSURE; HIGH-PRESSURE MICROSCOPIES; PRE-TREATMENT; PRESSURE RANGES; PRESSURE TREATMENTS; SCANNING ELECTRON MICROSCOPY IMAGE; STARCH GRANULES; STARCH SUSPENSION; STRUCTURAL CHANGE; TEMPERATURE TREATMENTS; TEMPERATURE-INDUCED;

DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; PLASTICITY; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOSITY;

GELATION;

EID: 76149120396     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1172-3     Document Type: Article

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