Fate of starch in food processing: From raw materials to final food products

Annual Review of Food Science and Technology

Volumn 1, Issue 1, 2010, Pages 87-111

  Delcour, Jan A ^a   Bruneel, Charlotte ^a   Derde, Liesbeth J ^a   Gomand, Sara V ^a   Pareyt, Bram ^a   Putseys, Joke A ^a   Wilderjans, Edith ^a   Lamberts, Lieve ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

amylopectin; amylose; cereals; gelatinization; potato; retrogradation

Indexed keywords

AMYLOSE; CEREALS; GELATINIZATION; POTATO; RETROGRADATION;

AMYLOPECTINS; CHEMICAL MODIFICATION; FOOD PRODUCTS; GELATION;

FOOD PROCESSING;

MANIHOT ESCULENTA; PISUM SATIVUM; SECALE CEREALE; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

STARCH;

BREAD; CEREAL; CHEMISTRY; FAST FOOD; FLOUR; FOOD HANDLING; METABOLISM; PHYSICAL CHEMISTRY; PLANT TUBER; POTATO; REVIEW;

BREAD; CEREALS; FAST FOODS; FLOUR; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; PLANT TUBERS; SOLANUM TUBEROSUM; STARCH;

EID: 79951682281     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev.food.102308.124211     Document Type: Article

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