Chestnut and acorn starch properties affected by isolation methods

Starch/Staerke

Volumn 62, Issue 8, 2010, Pages 421-428

  Correia, Paula Reis ^a   Beirão Da Costa, Maria Luísa ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

Author keywords

Acorn; Chestnut; Morphology; Physicochemical properties; Starch isolation methods

Indexed keywords

ACORN; ALKALINE PH; AMYLOSE CONTENT; CASTANEA SATIVA; CHESTNUT; DAMAGED STARCH; DAMAGED STRUCTURES; DRIED FRUITS; ENZYMATIC TREATMENTS; FOOD INGREDIENTS; GELATINIZATION TEMPERATURE; HIGH SHEAR; HIGHER YIELD; PHYSICOCHEMICAL PROPERTY; QUERCUS; REDUCING SUGARS; STARCH PROPERTIES;

CENTRIFUGATION; FRUITS; GELATION; MORPHOLOGY; SUGAR (SUCROSE);

STARCH;

CASTANEA SATIVA; QUERCUS SUBER;

EID: 77956358750     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000003     Document Type: Article

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