Effects of pulsed electric field treatments on some properties of tapioca starch

Carbohydrate Polymers

Volumn 89, Issue 4, 2012, Pages 1012-1017

  Han, Zhong ^a   Zeng, Xin An ^a   Fu, Nan ^a,b   Yu, Shu Juan ^a   Chen, Xiao Dong ^b   Kennedy, John F ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b MONASH UNIVERSITY   (Australia)

^c Institute of Advanced Science and Technology   (United Kingdom)

Author keywords

Differential scanning calorimetry (DSC); Pulsed electric field (PEF); Tapioca starch; X ray diffraction (XRD)

Indexed keywords

BREAKDOWN VISCOSITY; CRYSTAL REGION; CRYSTALLINE-TO-AMORPHOUS; ELECTRIC FIELD STRENGTH; ENERGY INPUTS; FOOD INDUSTRIES; GELATINIZATION TEMPERATURE; PEAK VISCOSITIES; PHYSICAL METHODS; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; SCANNING ELECTRONS; TAPIOCA STARCH;

DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC FIELDS; GELATION; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

STARCH;

MANIHOT ESCULENTA;

STARCH;

CHEMISTRY; ELECTROCHEMICAL ANALYSIS; MANIHOT; ULTRASTRUCTURE;

ELECTROCHEMICAL TECHNIQUES; MANIHOT; STARCH;

EID: 84861634625     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.02.053     Document Type: Article

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