Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1796-1803

  Simsek, Senay ^a   Ovando Martínez, Maribel ^b   Whitney, Kristin ^a   Bello Pérez, Luis A ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Acetylation; Annealing; Digestibility; Modified starch; Oxidation

Indexed keywords

ACETYLATED STARCH; CHEMICAL COMPOSITIONS; CHEMICALLY MODIFIED; DIGESTIBILITY; GLYCEMIC INDEX; MODIFIED STARCHES; NATIVE STARCH; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; PINTO BEANS; RESISTANT STARCH;

ACETYLATION; ANNEALING; OXIDATION; OZONE; OZONIZATION;

STARCH;

BEAN STARCH; OZONE; STARCH; UNCLASSIFIED DRUG;

ACETYLATION; ANNEALING; ARTICLE; BEAN; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CHEMICAL REACTION; CONTROLLED STUDY; GLYCEMIC INDEX; OXIDATION; OZONATION; PHYSICAL CHEMISTRY;

ACETYLATION; FABACEAE; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; STARCH;

EID: 84861579702     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.078     Document Type: Article

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