An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium

Carbohydrate Polymers

Volumn 99, Issue , 2014, Pages 173-179

  Ye, Ting ^a,b   Wang, Ling ^a,b   Xu, Wei ^a,b   Liu, Jinjin ^a,b   Wang, Yuntao ^a,b   Zhu, Kunkun ^a,b   Wang, Sujuan ^a,b   Li, Bin ^a,b   Wang, Chao ^c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Dimethyl sulfoxide (DMSO); Konjac flour (KF); Morphology; Rheology; Transparency; Viscosity

Indexed keywords

CHEMICAL COMPOSITIONS; DIMETHYL SULFOXIDE (DMSO); KONJAC FLOUR (KF); MORPHOLOGY STRUCTURES; RHEOLOGICAL PROPERTY; SOLUBLE SUGARS; TEMPERATURE LEVEL;

DIMETHYL SULFOXIDE; INDUSTRIAL APPLICATIONS; MORPHOLOGY; RHEOLOGY; SOLS; TRANSPARENCY; VISCOSITY;

ORGANIC SOLVENTS;

DIMETHYL SULFOXIDE; DISACCHARIDE; STARCH; VEGETABLE PROTEIN;

AMORPHOPHALLUS; ARTICLE; CHEMISTRY; DIMETHYL SULFOXIDE (DMSO); FLOUR; FLOW KINETICS; FOOD HANDLING; ISOLATION AND PURIFICATION; KONJAC FLOUR (KF); MORPHOLOGY; PHASE TRANSITION; TEMPERATURE; TRANSPARENCY; VISCOSITY;

DIMETHYL SULFOXIDE (DMSO); KONJAC FLOUR (KF); MORPHOLOGY; RHEOLOGY; TRANSPARENCY; VISCOSITY;

AMORPHOPHALLUS; DIMETHYL SULFOXIDE; DISACCHARIDES; FLOUR; FOOD TECHNOLOGY; PHASE TRANSITION; PLANT PROTEINS; RHEOLOGY; STARCH; TEMPERATURE; VISCOSITY;

EID: 84883649160     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.08.038     Document Type: Article

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