Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

Food Chemistry

Volumn 216, Issue , 2017, Pages 194-200

  Ziegler, Valmor ^a   Ferreira, Cristiano Dietrich ^a   Goebel, Jorge Tiago Schwanz ^a   El Halal, Shanise Lisie Mello ^a   Santetti, Gabriela Soster ^b   Gutkoski, Luiz Carlos ^b   Zavareze, Elessandra da Rosa ^a   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSITY OF PASSO FUNDO   (Brazil)

Author keywords

Crystallinity; Pasting properties; Pigmented rice; Starch; Storage

Indexed keywords

ENERGY STORAGE; FOOD STORAGE; SOLUBILITY; STARCH;

CRYSTALLINITIES; EXTRACTION YIELD; PASTING PROPERTY; PIGMENTED RICE; STARCH PROPERTIES; STORAGE TEMPERATURES; SURFACE DEFORMATION; SWELLING POWER;

GRAIN (AGRICULTURAL PRODUCT);

STARCH;

ARTICLE; ENTHALPY; FOOD COLOR; FRUIT STORAGE; MORPHOLOGY; NONHUMAN; PERICARP; PHYSICAL CHEMISTRY; RICE; SOLUBILITY; STORAGE TEMPERATURE; VISCOSITY; CHEMISTRY; FOOD GRAIN; FOOD STORAGE; ORYZA; TEMPERATURE;

EDIBLE GRAIN; FOOD STORAGE; ORYZA; SOLUBILITY; STARCH; TEMPERATURE; VISCOSITY;

EID: 84982201620     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.045     Document Type: Article

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