Freeze-thaw stability of starches from different botanical sources: Correlation with structural features

Carbohydrate Polymers

Volumn 87, Issue 2, 2012, Pages 1275-1279

  Srichuwong, Sathaporn ^a,c   Isono, Naoto ^a   Jiang, Hongxin ^b   Mishima, Takashi ^a   Hisamatsu, Makoto ^a  

^a MIE UNIVERSITY   (Japan)

^b IOWA STATE UNIVERSITY   (United States)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Amylopectin; Amylose; Freeze thaw stability; Starch; Syneresis

Indexed keywords

AMYLOSE; AMYLOSE CONTENT; DEGREE OF POLYMERIZATION; EDIBLE CANNA; FREEZE-THAW; FREEZE-THAW STABILITY; JAPONICA RICE; MULTIPLE LINEAR REGRESSION MODELS; NATIVE STARCH; PREDICTION MODEL; STARCH GELS; STRUCTURAL FEATURE; SYNERESIS; WATER RELEASE;

AMYLOPECTINS; GELS; LINEAR REGRESSION; MATHEMATICAL MODELS; STARCH;

THAWING;

AMORPHOPHALLUS KONJAC; CANNA INDICA; COLOCASIA ESCULENTA; DIOSCOREA ALATA; JAPONICA; MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 81255187937     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.09.004     Document Type: Article

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