In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

Carbohydrate Polymers

Volumn 144, Issue , 2016, Pages 1-8

  Liu, Hang ^a,b   Wang, Lijing ^a   Cao, Rong ^a   Fan, Huanhuan ^a   Wang, Min ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Abbreviations AMC amylose content; CBS common buckwheat starch; HHP high hydrostatic pressure; RC relative crystallinity

Indexed keywords

CROPS; CYCLODEXTRINS; ELECTRIC CIRCUIT BREAKERS; HYDRAULICS; HYDROSTATIC PRESSURE; STRUCTURAL PROPERTIES;

AMYLOSE CONTENT; CRYSTALLINE PATTERNS; HIGH HYDROSTATIC PRESSURE; NON-THERMAL PROCESSING; PASTING TEMPERATURE; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH;

STARCH;

AMYLASE; AMYLOPECTIN; AMYLOSE; GEL; GLUCAN 1,4 ALPHA GLUCOSIDASE; PEPSIN A;

ANIMAL; CHEMISTRY; FAGOPYRUM; GEL; HYDROLYSIS; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; PIG; SOLUBILITY; TEMPERATURE; VISCOSITY;

ALPHA-AMYLASES; AMYLOPECTIN; AMYLOSE; ANIMALS; FAGOPYRUM; GELS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; HYDROSTATIC PRESSURE; PEPSIN A; SOLUBILITY; SWINE; TEMPERATURE; VISCOSITY;

EID: 84959367458     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.02.028     Document Type: Article

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