Pressure-Induced Gelatinization of Starch in Excess Water

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 3, 2014, Pages 399-409

  Vallons, Katleen J R ^a   Ryan, Liam A M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

glass transition; High pressure; phase diagrams; retrogradation

Indexed keywords

EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; HIGH PRESSURE TECHNOLOGY; NEW PRODUCT DEVELOPMENT; NON-THERMAL TECHNOLOGY; RETROGRADATION; RHEOLOGICAL PROPERTY;

GELATION; GLASS TRANSITION; PHASE DIAGRAMS; THERMAL PROCESSING (FOODS);

STARCH;

STARCH; WATER;

CEREAL; CHEMISTRY; CONFOCAL MICROSCOPY; FOOD HANDLING; GEL; METHODOLOGY; PHASE TRANSITION; PRESSURE; REVIEW; SCANNING ELECTRON MICROSCOPY; SOLUTION AND SOLUBILITY; TEMPERATURE; ULTRASTRUCTURE;

CEREALS; FOOD HANDLING; GELS; MICROSCOPY, CONFOCAL; MICROSCOPY, ELECTRON, SCANNING; PHASE TRANSITION; PRESSURE; SOLUTIONS; STARCH; TEMPERATURE; WATER;

EID: 84887918028     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.587037     Document Type: Article

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