Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1255-1262

  Vanier, Nathan Levien ^a   Da Rosa Zavareze, Elessandra ^a   Pinto, Vânia Zanella ^a   Klein, Bruna ^a   Botelho, Fabiana Torma ^a   Dias, Alvaro Renato Guerra ^a   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Common bean; Oxidation; Phaseolus vulgaris L.

Indexed keywords

ACTIVE CHLORINE; CARBOXYL CONTENTS; COMMON BEANS; CROSS-LINKED STARCH; CRYSTALLINITIES; GELATINISATION; MORPHOLOGICAL PROPERTIES; PASTING PROPERTY; PEAK VISCOSITIES; PHASEOLUS VULGARIS; RELATIVE CRYSTALLINITY; SODIUM HYPOCHLORITES; STARCH GRANULES; STARCH OXIDATION; SWELLING POWER; X-RAY CRYSTALLINITY;

CHLORINE; GELATION; GELS; GRANULATION; HARDNESS; OXIDATION; SODIUM; SOLUBILITY; SURFACE STRUCTURE;

STARCH;

CARBONYL DERIVATIVE; CARBOXYL GROUP; CHLORINE; HYPOCHLORITE SODIUM; STARCH;

ARTICLE; BEAN; CRYSTALLIZATION; GELATINIZATION; MORPHOLOGY; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY; X RAY CRYSTALLOGRAPHY;

PHASEOLUS VULGARIS;

EID: 81855217512     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.114     Document Type: Article

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