Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage

Food Chemistry

Volumn 151, Issue , 2014, Pages 561-567

  Ketthaisong, Danupol ^a   Suriharn, Bhalang ^a   Tangwongchai, Ratchada ^a   Lertrat, Kamol ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Average chain length distribution; Granule distribution; Hardness; Pasting properties; Postharvest changes; Shelf life

Indexed keywords

CHAIN LENGTH; GRANULATION; HARDNESS; HARVESTING; MECHANICAL PROPERTIES;

CHAIN LENGTH DISTRIBUTION; GRANULE DISTRIBUTION; PASTING PROPERTY; POSTHARVEST; SHELF LIFE;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; COOKED FOOD; DIFFERENTIATION; ENVIRONMENTAL TEMPERATURE; ENZYME ACTIVITY; FOOD STORAGE; GENETIC VARIABILITY; GENOTYPE; HARVEST; MAIZE; MECHANICS; PARTICLE SIZE; PHYSICAL CHEMISTRY; POSTHARVEST PERIOD; SEED KERNEL; VISCOSITY; CHEMISTRY; COOKING; PROCEDURES;

ZEA MAYS;

AMYLOPECTIN; COOKING; FOOD STORAGE; GENOTYPE; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; STARCH; VISCOSITY; ZEA MAYS;

EID: 84890534563     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.104     Document Type: Article

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