Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Food Research International

Volumn 44, Issue 9, 2011, Pages 2962-2974

  Ambigaipalan, P ^a   Hoover, R ^a   Donner, E ^b   Liu, Q ^b   Jaiswal, S ^c   Chibbar, R ^c   Nantanga, K K M ^d   Seetharaman, K ^d  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Properties; Pulse starches; Structure

Indexed keywords

AMYLOSE LEACHING; BLACK BEANS; BLOOD GLUCOSE LEVEL; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE LAMELLA; DOUBLE-HELICAL; FABA BEANS; FASTER RATES; GELATINIZATION TEMPERATURE; GLYCEMIC INDEX; IN-VITRO; LIPID CONTENT; MOLECULAR ORDERS; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; PINTO BEANS; PROPERTIES; PULSE STARCHES; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; SWELLING FACTOR; TEMPERATURE RANGE; UNIT CELLS; X-RAY PATTERNS;

AMYLOPECTINS; ASSOCIATION REACTIONS; GELATION; GLUCOSE; HYDROLYSIS; LEACHING; PHOSPHORUS; VISCOSITY;

GRANULATION;

VICIA FABA;

EID: 80054696383     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.006     Document Type: Article

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