Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches

Food Chemistry

Volumn 152, Issue , 2014, Pages 225-229

  Tian, Yaoqi ^a   Li, Dandan ^a   Zhao, Jianwei ^a   Xu, Xueming ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

High hydrostatic pressure; Rice starch; Slow digestibility; Starch retrogradation

Indexed keywords

CRYSTALLITES; HYDROSTATIC PRESSURE; X RAY DIFFRACTION;

ENTHALPY CHANGE; FREEZABLE WATER; HIGH HYDROSTATIC PRESSURE; RICE STARCH; SLOW DIGESTIBILITY; SLOWLY DIGESTIBLE STARCH; STARCH RETROGRADATION; WAXY RICE STARCH;

STARCH;

STARCH; WATER;

ARTICLE; DIGESTION; ENTHALPY; GELATINIZATION; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; X RAY DIFFRACTION;

HIGH HYDROSTATIC PRESSURE; RICE STARCH; SLOW DIGESTIBILITY; STARCH RETROGRADATION;

CALORIMETRY, DIFFERENTIAL SCANNING; DIGESTION; FOOD HANDLING; HUMANS; HYDROSTATIC PRESSURE; ORYZA SATIVA; STARCH; TEMPERATURE;

EID: 84890454243     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.162     Document Type: Article

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