Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

Food and Bioproducts Processing

Volumn 90, Issue 2, 2012, Pages 284-294

  Correia, Paula ^a   Beirão Da Costa, Maria Luísa ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

Author keywords

Chestnut flours; Drying; Functional properties; Starch; Thermal analysis

Indexed keywords

AMYLOSE CONTENT; CASTANEA SATIVA; CHESTNUT FLOURS; DRYING PROCESS; DRYING TEMPERATURE; FOOD SYSTEM; FUNCTIONAL PROPERTIES; HIGH TEMPERATURE; LOW TEMPERATURES; PASTING PROPERTY; PEAK VISCOSITIES; RESISTANT STARCH; STARCH STRUCTURE; THERMAL CHARACTERISTICS;

DRYING; RATING; STARCH; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

FRUITS;

CASTANEA SATIVA;

EID: 84858998218     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.06.008     Document Type: Article

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