Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa)

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 12, 2015, Pages 3085-3093

  Chun, Areum ^a   Lee, Ho Jin ^b   Hamaker, Bruce R ^c   Janaswamy, Srinivas ^c  

^a National Institute of Animal Science   (South Korea)

^b Seoul National University   (South Korea)

^c PURDUE UNIVERSITY   (United States)

Author keywords

amylopectin; amylose; cooking; gelatinization; Oryza sativa; pasting; rice; starch; temperature

Indexed keywords

AMYLOPECTINS; CHAINS; COOKING; CYCLODEXTRINS; GELATION; STRUCTURE (COMPOSITION); TEMPERATURE;

AMYLOSE; GELATINIZATION; ORYZA SATIVA; PASTING; RICE;

STARCH;

ORYZA SATIVA;

STARCH;

CHEMICAL STRUCTURE; CHEMISTRY; COOKING; HEAT; RICE;

COOKING; HOT TEMPERATURE; MOLECULAR STRUCTURE; ORYZA SATIVA; STARCH;

EID: 84926302926     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504870p     Document Type: Article

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