Pasting properties of high-pressure-treated starch suspensions

High Pressure Research

Volumn 29, Issue 4, 2009, Pages 726-731

  Simonin, Helene ^a   Marzouki, Sarra ^a   Guyon, Claire ^a   Orlowska, Marta ^a   Le Bail, Alain ^a   De Lamballerie, Marie ^a  

^a Universite de Nantes   (France)

Author keywords

Gelatinization; Rheological properties; Saphire window cell; Waxy starch

Indexed keywords

RHEOLOGICAL PROPERTIES; RHEOLOGICAL PROPERTY; SAPHIRE; SAPHIRE WINDOW CELL; WAXY STARCHES;

GELATION; GELS; HEALTH; HEAT TREATMENT; RHEOLOGY; VISCOSITY; WINDOWS;

STARCH;

EID: 76149120868     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950903384099     Document Type: Conference Paper

References (10)

1. B. Tauscher, Pasteurization of food by hydrostatic high pressure: Chemical aspects, Z. Lebensm. Unters Forsch. Eur. Food Res. Technol. 200 (1995), pp. 3-13.
2. L. Copeland, J. Blazek, H. Salman, and M.C. Tang, Form and functionality of starch, Food Hydrocoll. 23 (2009), pp. 1527-1534.
3. P.J. Jenkins and A.M. Donald, Gelatinisation of starch: A combined SAXS/WAXS/DSC and SANS study, Carbohydr. Res. 308 (1998), pp. 133-147.
4. P. Rubens, J. Snauwaert, K. Heremans, and R. Stute, In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell, Carbohydr. Polym. 39 (1999), pp. 231-235.
5. W. Blaszczak, J. Fornal, V.I. Kiseleva, V.P. Yuryev, A.I. Sergeev, and J. Sadowska, Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends, Carbohydr. Polym. 68 (2007), pp. 387-396.
6. H.E. Oh,Y. Hemar, S.G. Anema, M.Wong, and D.N. Pinder, Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions, Carbohydr. Polym. 73 (2008), pp. 332-343.
7. W. Blaszczak, J. Fornal, S. Valverde, and L. Garrido, Pressure-induced changes in the structure of corn starches with different amylose content, Carbohydr. Polym. 61 (2005), pp. 132-140.
8. S.Yu,Y. Ma, and D.-W. Sun, Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage, J. Cereal Sci. 50 (2009), pp. 139-144.
9. T. Sasaki, K. Kohyama,Y. Suzuki, K. Okamoto, T.R. Noel, and S.G. Ring, Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel, Food Chem. 116 (2009), pp. 137-142.
10. H.E. Oh, S.G. Anema, D.N. Pinder, and M. Wong, Effects of different components in skim milk on high-pressureinduced gelatinisation of waxy rice starch and normal rice starch, Food Chem. 113 (2009), pp. 1-8.