Isolation and characterization of Mexican jackfruit (Artocarpus heterophyllus L) seeds starch in two mature stages

Starch/Staerke

Volumn 63, Issue 6, 2011, Pages 364-372

  Madrigal Aldana, Deyanira L ^a   Tovar Gõmez, Beatriz ^a   De Oca, Miguel Mata Montes ^a   Sáyago Ayerdi, Sonia G ^a   Gutierrez Meraz, Felipe ^b   Bello Pérez, Luis A ^b  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Granule size; Jackfruit; Molecular characteristics; Non common starch sources; Thermal properties

Indexed keywords

CEREAL STARCHES; FOOD SYSTEM; FRUIT MATURITY; GRANULE SIZE; HETEROPHYLLUS; ISOLATION AND CHARACTERIZATION; JACKFRUIT; MOLECULAR CHARACTERISTICS; NON-COMMON STARCH SOURCES; PEAK VISCOSITIES; PROTEIN CONTENTS; PROXIMATE COMPOSITIONS; STARCH GRANULES; XRD PATTERNS;

FRUITS; GELATION; GRANULATION; SEED; THERMODYNAMIC PROPERTIES;

STARCH;

ARTOCARPUS ALTILIS; ARTOCARPUS HETEROPHYLLUS;

EID: 79958176364     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100008     Document Type: Article

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