Effect of green tea polyphenols on the gelatinization and retrogradation of rice starches with different amylose contents

Journal of Medicinal Plants Research

Volumn 5, Issue 17, 2011, Pages 4298-4303

  Xiao, Huaxi ^a   Lin, Qinlu ^a   Liu, Gao Qiang ^a   Wu, Yue ^a   Tian, Wei ^b   Wu, Wei ^a   Fu, Xiangjin ^a  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Differential scanning calorimetry; Gelatinization; Green tea polyphenols; Retrogradation; Rice starch; X ray diffraction

Indexed keywords

AMYLOSE; POLYPHENOL; STARCH;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATINIZATION; STORAGE TEMPERATURE; TEA; THERMAL EXPOSURE; X RAY DIFFRACTION;

EID: 80052846900     PISSN: None     EISSN: 19960875     Source Type: Journal    
DOI: None     Document Type: Article

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