Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

Food Chemistry

Volumn 190, Issue , 2016, Pages 552-558

  Gao, Jinfeng ^a   Kreft, Ivan ^b   Chao, Guimei ^a   Wang, Ying ^c   Liu, Xiaojin ^d   Wang, Li ^e   Wang, Pengke ^a   Gao, Xiaoli ^a   Feng, Baili ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b SLOVENIAN FORESTRY INSTITUTE   (Slovenia)

^c YAAS   (China)

^d Yan'an Institute of Agricultural Sciences   (China)

^e BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Pasting; Physicochemical properties; Starch; Tartary buckwheat

Indexed keywords

CROPS; FOOD PROCESSING; SOLUBILITY; X RAY DIFFRACTION;

FAGOPYRUM TATARICUM; PASTING; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; POTENTIAL SOURCES; SIDE PRODUCTS; STARCH GRANULES; TARTARY BUCKWHEAT;

STARCH;

AMYLOPECTIN; AMYLOSE; FLAVONOID; POTATO STARCH; QUERCETIN; RUTOSIDE; STARCH;

ARTICLE; BUCKWHEAT FLOUR; COOKING; CRYSTAL STRUCTURE; FAGOPYRUM; FAGOPYRUM TATARICUM; FOOD PROCESSING; FUNCTIONAL FOOD; GELATINIZATION; GLYCEMIC INDEX; HEATING; MAIZE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SOLUBILITY; VISCOSITY; X RAY DIFFRACTION; ANALYSIS; CHEMISTRY;

FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM; SOLANUM TUBEROSUM; ZEA MAYS;

FAGOPYRUM; FUNCTIONAL FOOD; PHYSICOCHEMICAL PROCESSES; STARCH;

EID: 84930958711     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.122     Document Type: Article

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