Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1461-1467

  Rondán Sanabria, Gerby Giovanna ^a   Valcarcel Yamani, Beatriz ^a   Finardi Filho, Flavio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amylolytic enzymes; Lepidium meyenii Walpers; Scanning electron microscopy and starch

Indexed keywords

AMYLASE ACTIVITY; AMYLOLYTIC ACTIVITY; AMYLOLYTIC ENZYMES; ENVIRONMENTAL CONDITIONS; HIGH WATER CONTENT; LEPIDIUM MEYENII WALPERS; POSTHARVEST; PROTEIN CONTENTS; ROOM TEMPERATURE; SOLUBLE SUGARS; STARCH CONTENTS; STARCH DEGRADATION; STARCH GRANULES;

AMYLASES; DEGRADATION; SCANNING ELECTRON MICROSCOPY; SUGARS;

STARCH;

AMYLASE; BETA AMYLASE; PROTEIN; STARCH; SUGAR; PLANT EXTRACT;

ALTITUDE; ARTICLE; BIODEGRADATION; CARBOHYDRATE METABOLISM; CONTROLLED STUDY; ENZYME ACTIVITY; LEPIDIUM; LEPIDIUM MEYENII W.; NONHUMAN; PLANT GROWTH; PLANT ROOT; PROTEIN CONTENT; ROOM TEMPERATURE; SCANNING ELECTRON MICROSCOPY; STORAGE; CHEMISTRY; PROCEDURES;

LEPIDIUM MEYENII;

LEPIDIUM; MICROSCOPY, ELECTRON, SCANNING; PLANT EXTRACTS; PLANT ROOTS; STARCH;

EID: 84861097597     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.056     Document Type: Article

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