Application of ultra high pressure (UHP) in starch chemistry

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 2, 2012, Pages 123-141

  Kim, Hyun Seok ^a   Kim, Byung Yong ^b   Baik, Moo Yeol ^b  

^a Andong National University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Acetylation; Acid hydrolysis; Cross linking; Hydroxypropylation; Starch; UHP assisted chemical derivatization; Ultra high pressure (UHP)

Indexed keywords

ACID HYDROLYSIS; CROSSLINKING REACTION; END-USES; ENZYMATIC ACTIVITIES; FOOD SYSTEM; HYDROXYPROPYLATION; LIMITED INFORMATION; NONTHERMAL; PHYSICOCHEMICAL PROPERTY; PROCESS APPLICATIONS; RAPID EXPANSION; ROOM TEMPERATURE; SHELF LIFE; STARCH GRANULES; STRUCTURAL CHARACTERISTICS; UHP-ASSISTED CHEMICAL DERIVATIZATION; ULTRAHIGH PRESSURE;

ACETYLATION; CROSSLINKING; ENZYME ACTIVITY; GRANULATION; HYDROLYSIS; STARCH;

THERMAL PROCESSING (FOODS);

STARCH;

CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METHODOLOGY; PRESSURE; REVIEW;

FOOD HANDLING; FOOD PRESERVATION; HUMANS; PRESSURE; STARCH;

EID: 84863116558     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.498065     Document Type: Review

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