The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies

Carbohydrate Polymers

Volumn 91, Issue 1, 2013, Pages 339-347

  Łabanowska, Maria ^a   Wesełucha Birczyńska, Aleksandra ^a   Kurdziel, Magdalena ^a   Sepioło, Katarzyna ^a  

^a JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Carbohydrate radicals; Electron paramagnetic resonance; Potato starch; Raman spectroscopy; Thermal activation

Indexed keywords

DEGRADATION PROCESS; HIGH TEMPERATURE; POTATO STARCHES; RADICAL FORMATION; RADICAL GENERATION; STABLE RADICALS; THERMAL ACTIVATION;

AMYLOPECTINS; CARBOHYDRATES; ELECTRON RESONANCE; HEAT TREATMENT; PARAMAGNETIC RESONANCE; PARAMAGNETISM;

RAMAN SPECTROSCOPY;

AMYLOPECTIN; FREE RADICAL; STARCH;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; POTATO; RAMAN SPECTROMETRY; TEMPERATURE;

AMYLOPECTIN; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; SOLANUM TUBEROSUM; SPECTRUM ANALYSIS, RAMAN; STARCH; TEMPERATURE;

SOLANUM TUBEROSUM;

EID: 84865624023     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.08.039     Document Type: Article

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