Development of oxidised and heat-moisture treated potato starch film

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 344-350

  Zavareze, Elessandra Da Rosa ^a   Pinto, Vânia Zanella ^b   Klein, Bruna ^b   El Halal, Shanise Lisie Mello ^a   Elias, Moacir Cardoso ^b   Prentice Hernández, Carlos ^a   Dias, Alvaro Renato Guerra ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Film; Heat moisture treatment; Oxidation; Potato starch

Indexed keywords

FILMS; MECHANICAL PERMEABILITY; MOISTURE; OXIDATION; SODIUM; SOLUBILITY; TENSILE STRENGTH;

CARBOXYL CONTENTS; GEL TEXTURE; HEAT-MOISTURE TREATMENT; NATIVE STARCH; PASTING PROPERTY; POTATO STARCHES; SODIUM HYPOCHLORITES; STARCH FILMS; SWELLING POWER; TEXTURAL PROPERTIES; WATER SOLUBILITIES; WATER VAPOUR PERMEABILITY;

STARCH;

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

ARTICLE; HEAT MOISTURE; MOISTURE; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; SOLUBILITY; TENSILE STRENGTH; VISCOSITY; WATER PERMEABILITY; WATER VAPOR; CHEMISTRY; HEAT; OXIDATION REDUCTION REACTION; POTATO;

SOLANUM TUBEROSUM;

HOT TEMPERATURE; OXIDATION-REDUCTION; SOLANUM TUBEROSUM; STARCH;

EID: 84355162818     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.090     Document Type: Article

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