Physico-chemical properties of potato starches

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 958-965

  Alvani, Kamran ^a   Qi, Xin ^a   Tester, Richard F ^a   Snape, Colin E ^b  

^a GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Gelatinisation; Physico chemical; Potato starch; Structure

Indexed keywords

AMYLOPECTIN MOLECULES; CEREAL STARCHES; CHEMICAL COMPOSITIONS; CRYSTALLINITIES; ENVIRONMENTAL CONDITIONS; GELATINISATION; ISOAMYLASE; MAGIC ANGLE SPINNING NUCLEAR MAGNETIC RESONANCE; MAS NMR; MEAN DIAMETER; PARTICLE SIZING; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; POTATO CULTIVARS; POTATO STARCH; POTATO STARCHES; STRUCTURE; WIDE ANGLE XRAY DIFFRACTION;

AMYLOPECTINS; CHEMICAL PROPERTIES; GELATION; PHOSPHORUS; RESONANCE; SIZE EXCLUSION CHROMATOGRAPHY; X RAY DIFFRACTION;

NUCLEAR MAGNETIC RESONANCE;

AMYLOPECTIN; AMYLOSE; CRYSTALLIN; ISOAMYLASE; PHOSPHORUS; POTATO STARCH;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL COMPOSITION; CULTIVAR; ENTHALPY; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; PHYSICAL CHEMISTRY; TEMPERATURE; X RAY DIFFRACTION;

SOLANUM TUBEROSUM;

EID: 78149407408     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.088     Document Type: Article

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