Impact of γ-irradiation, CIPC treatment, and storage conditions on physicochemical and nutritional properties of potato starches

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1188-1195

  Lu, Zhan Hui ^a,b,c   Donner, Elizabeth ^a   Yada, Rickey Y ^b   Liu, Qiang ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Irradiation; Chlorpropham (CIPC); In vitro starch digestibility; Potato varieties; Sprout inhibitor

Indexed keywords

CHLORPROPHAM (CIPC); CRYSTALLINITIES; GLUCOSE CONTENT; IN-VITRO; NUTRITIONAL PROPERTIES; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; POTATO VARIETIES; RESISTANT STARCH; SPROUT INHIBITOR; STORAGE CONDITION; THERMAL TRANSITIONS;

FOOD STORAGE; GLUCOSE; IRRADIATION;

STARCH;

CHLORPROPHAM; POTATO STARCH;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; FOOD STORAGE; GAMMA IRRADIATION; GELATINIZATION; HEATING; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; SPROUT; STORAGE TEMPERATURE; TIME; X RAY DIFFRACTION;

SOLANUM TUBEROSUM;

EID: 84859792882     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.028     Document Type: Article

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