Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals

Starch/Staerke

Volumn 65, Issue 11-12, 2013, Pages 912-922

  Fortuna, Teresa ^a   Gałkowska, Dorota ^a   Baczkowicz, Małgorzata ^a   Szkabar, Karolina ^a   Tartanus, Ilona ^a   Łabanowska, Maria ^b   Kurdziel, Magdalena ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Free radicals; Magnesium; Physicochemical properties; Potassium; Starch

Indexed keywords

ENZYMATIC HYDROLYSIS; FREE RADICALS; GELATION; MAGNESIUM; METAL IONS; PHYSICOCHEMICAL PROPERTIES; POTASSIUM; RHEOLOGY;

CARBOHYDRATE RADICALS; GELATINIZATION CHARACTERISTICS; MODIFIED STARCHES; POTASSIUM IONS; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SPELT STARCHES; THERMAL GENERATION;

STARCH;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM SUBSP. SPELTA; ZEA MAYS;

EID: 84894368703     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200289     Document Type: Article

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