Effects of saccharose substitutes on physicochemical properties and free radical generation in oxidized potato starch

International Journal of Food Properties

Volumn 14, Issue 6, 2011, Pages 1255-1263

  Pietrzyk, Sawomir ^a   Fortuna, Teresa ^a   Dyrek, Krystyna ^b   Łabanowska, Maria ^b   Bidzińska, Ewa ^b   Orawska, Jolanta ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Free radicals; Oxidized starch; Saccharose; Sweeteners

Indexed keywords

CHARACTERISTIC VISCOSITY; EFFECTIVE INTERACTIONS; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; FREE RADICAL GENERATION; HYDROXYL GROUPS; MATRIX; ONSET TEMPERATURE; OXIDIZED STARCH; PEAK TEMPERATURES; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; RHEOLOGICAL PROPERTY; SACCHAROSE; SODIUM CHLORATES; STARCH STRUCTURE; SWEETENERS; THERMODYNAMIC CHARACTERIZATION;

ALCOHOLS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD ADDITIVES; FREE RADICALS; PARAMAGNETIC MATERIALS; PARAMAGNETIC RESONANCE; PARAMAGNETISM; PEPTIDES; RHEOLOGY; SODIUM; SPECTROSCOPY; SUGAR (SUCROSE); SUGAR SUBSTITUTES; THERMODYNAMIC STABILITY;

STARCH;

SOLANUM TUBEROSUM;

EID: 80054684561     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942911003647011     Document Type: Article

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