Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches

Food Chemistry

Volumn 152, Issue , 2014, Pages 491-499

  Maaran, S ^a   Hoover, R ^a   Donner, E ^b   Liu, Q ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Morphology; Properties; Pulse starches; Structure

Indexed keywords

GELATION; GRANULATION; MORPHOLOGY; STRUCTURE (COMPOSITION);

CHAIN LENGTH DISTRIBUTION; CRYSTALLINE DOMAINS; ENZYME HYDROLYSIS; GRANULE MORPHOLOGY; MOLECULAR ORDERING; PHYSICOCHEMICAL PROPERTY; PROPERTIES; RELATIVE CRYSTALLINITY;

STARCH;

AMYLOPECTIN; AMYLOSE; LIPID; STARCH;

ARTICLE; BEAN; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; ENZYME METABOLISM; GELATINIZATION; LABLAB BEAN; LEACHING; MORPHOLOGY; NAVY BEAN; NONHUMAN; PHYSICAL CHEMISTRY; RICE BEAN; TEPARY BEAN; THERMOSTABILITY; VELVET BEAN; X RAY DIFFRACTION;

LABLAB; MUCUNA; PHASEOLUS ACUTIFOLIUS; VIGNA MUNGO; VIGNA UMBELLATA;

MORPHOLOGY; PROPERTIES; PULSE STARCHES; STRUCTURE;

CARBOHYDRATE CONFORMATION; DIGESTION; FABACEAE; HYDROLYSIS; MOLECULAR STRUCTURE; PLANT EXTRACTS; STARCH; TEMPERATURE;

EID: 84891414245     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.014     Document Type: Article

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