Prediction of the Glass Transition Temperature on Extruded Waxy Maize and Rice Starches in Presence of Glycerol

Food and Bioprocess Technology

Volumn 3, Issue 6, 2010, Pages 791-796

  Enrione, Javier ^a   Osorio, Fernando ^a   Pedreschi, Franco ^b   Hill, Sandra ^c  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

DSC; Glycerol; Rice starch; Starch extrudates; Tg; Waxy maize starch

Indexed keywords

CONTROL SAMPLES; DEGREE OF POLYMERIZATION; DRY WEIGHT; DSC; FOOD SYSTEM; GLASS TRANSITION TEMPERATURE; GLYCEROL CONCENTRATION; MATRIX; MOISTURE CONTENTS; PLASTICIZING EFFECTS; POLYMER SCIENCE; RICE STARCH; STRUCTURAL COMPLEXITY; TG; THERMO-MECHANICAL; WAXY MAIZE; WAXY MAIZE STARCH; WET WEIGHT;

GLASS; GLASS TRANSITION; GLYCEROL; MOISTURE; TEMPERATURE;

STARCH;

ZEA MAYS;

EID: 78650169960     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0345-1     Document Type: Article

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