Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies

Carbohydrate Polymers

Volumn 92, Issue 1, 2013, Pages 842-848

  Łabanowska, Maria ^a   Wesełucha Birczyńska, Aleksandra ^a   Kurdziel, Magdalena ^a   Puch, Paulina ^a  

^a JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Carbohydrate radicals; Corn starch; Electron paramagnetic resonance; Raman spectroscopy; Wheat starch

Indexed keywords

AMYLOSE CONTENT; CEREAL STARCHES; CORN STARCH; EPR SPECTRA; HIGH TEMPERATURE; POTATO STARCHES; RADICAL GENERATION; RADICAL SPECIES; WHEAT STARCH;

CARBOHYDRATES; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; PARAMAGNETIC RESONANCE; PARAMAGNETISM; RAMAN SPECTROSCOPY;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CEREAL; CHEMISTRY; ELECTRON SPIN RESONANCE; MAIZE; POTATO; RAMAN SPECTROMETRY; TEMPERATURE; WHEAT;

AMYLOPECTIN; AMYLOSE; CEREALS; ELECTRON SPIN RESONANCE SPECTROSCOPY; SOLANUM TUBEROSUM; SPECTRUM ANALYSIS, RAMAN; STARCH; TEMPERATURE; TRITICUM; ZEA MAYS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84868215808     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.09.087     Document Type: Article

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