Physicochemical and structural characteristics of rice starch modified by irradiation

Food Chemistry

Volumn 191, Issue , 2016, Pages 59-66

  Polesi, Luís Fernando ^a   Sarmento, Silene Bruder Silveira ^b   De Moraes, Jaqueline ^c   Franco, Célia Maria Landi ^c   Canniatti Brazaca, Solange Guidolin ^b  

^a Federal University of Rondônia   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

60Co; Amylopectin; Amylose; Chromatography; Gamma radiation; Oryza sativa

Indexed keywords

AMYLOPECTINS; CHAINS; CHROMATOGRAPHY; CYCLODEXTRINS; GAMMA RAYS; GELATION; IRRADIATION; PLANTS (BOTANY); STARCH; STRUCTURAL PROPERTIES; X RAY DIFFRACTION;

AMYLOSE; AMYLOSE CONTENT; CARBOXYL CONTENTS; GELATINIZATION TEMPERATURE; GRANULE MORPHOLOGY; ORYZA SATIVA; STARCH CHAIN; STRUCTURAL CHARACTERISTICS;

RADIATION;

AMYLOPECTIN; STARCH; AMYLOSE;

ARTICLE; CHEMICAL STRUCTURE; CULTIVAR; GAMMA RADIATION; IRRADIATION; PHYSICAL CHEMISTRY; RADIATION DOSE; RICE; X RAY DIFFRACTION; CHEMISTRY; MOLECULAR WEIGHT; ORYZA;

ORYZA SATIVA;

AMYLOPECTIN; AMYLOSE; MOLECULAR WEIGHT; ORYZA; STARCH; X-RAY DIFFRACTION;

EID: 84938983179     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.055     Document Type: Article

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