Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 477-485

  Mutungi, C ^a   Onyango, C ^b   Doert, T ^a   Paasch, S ^a   Thiele, S ^a   Machill, S ^a   Jaros, D ^a   Rohm, H ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cassava starch; Crystallinity; In vitro digestion; Molecular order; Resistant starch type III; Structural conformations

Indexed keywords

ANNEALING; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; MOISTURE; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANTS (BOTANY); RECRYSTALLIZATION (METALLURGY); STARCH; X RAY DIFFRACTION;

%MOISTURE; ANNEALED TEMPERATURE; CASSAVA STARCH; CONFORMATIONAL ORDER; CRISTALLINITY; IN-VITRO DIGESTIONS; MOLECULAR ORDERING; RESISTANT STARCH TYPE III; STRUCTURAL CONFORMATIONS; X- RAY DIFFRACTIONS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

MANIHOT ESCULENTA; SUS;

EID: 77957781385     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.023     Document Type: Article

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