메뉴 건너뛰기




Volumn , Issue , 2016, Pages 119-145

Starch hydrolysates

Author keywords

[No Author keywords available]

Indexed keywords

STARCH HYDROLYSATE;

EID: 85051450206     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (9)

References (139)
  • 1
    • 84989103270 scopus 로고
    • Carbohydrate compositions and molecular structure of dextrins in enzymic high-conversion starch syrups
    • E. Nebesny, Carbohydrate compositions and molecular structure of dextrins in enzymic high-conversion starch syrups, Starch/Starke 41:431 (1989).
    • (1989) Starch/Starke , vol.41 , pp. 431
    • Nebesny, E.1
  • 2
    • 84989052676 scopus 로고
    • Combined enzymic starch hydrolysis
    • E. Nebesny, Combined enzymic starch hydrolysis, Starch/Stärke 41:266 (1989).
    • (1989) Starch/Stärke , vol.41 , pp. 266
    • Nebesny, E.1
  • 3
    • 84985217501 scopus 로고
    • Production and size distribution of rice maltodextrins hydrolyzed from milled rice flour using heat-stable alpha-amylase
    • V.K. Griffin and J.R. Brooks, Production and size distribution of rice maltodextrins hydrolyzed from milled rice flour using heat-stable alpha-amylase, J. Food Sci. 54:190 (1989).
    • (1989) J. Food Sci , vol.54 , pp. 190
    • Griffin, V.K.1    Brooks, J.R.2
  • 4
    • 84989051651 scopus 로고
    • Immobilized B-amylase in the production of maltose syrups
    • F. Delyn and R. Stouffs, Immobilized B-amylase in the production of maltose syrups, Starch/ Stärke 42:158 (1990).
    • (1990) Starch/ Stärke , vol.42 , pp. 158
    • Delyn, F.1    Stouffs, R.2
  • 5
    • 0002010281 scopus 로고
    • Sequential heat gelatinization and enzymatic hydrolysis of corn starch in an extrusion reactor. Optimization for maximum dextrose equivalent
    • L. Roussel, A. Vielle, I. Billet, and J.C. Cheftel, Sequential heat gelatinization and enzymatic hydrolysis of corn starch in an extrusion reactor. Optimization for maximum dextrose equivalent, Lebensm. Wiss. Technol. 24(5):449 (1991).
    • (1991) Lebensm. Wiss. Technol , vol.24 , Issue.5 , pp. 449
    • Roussel, L.1    Vielle, A.2    Billet, I.3    Cheftel, J.C.4
  • 6
    • 84989011992 scopus 로고
    • Changes of carbohydrates and molecular structure of dextrins during enzymatic hydrolysis of starch with maltogenase participation
    • E. Nebesny, Changes of carbohydrates and molecular structure of dextrins during enzymatic hydrolysis of starch with maltogenase participation, Starch/Stärke 43:432 (1990).
    • (1990) Starch/Stärke , vol.43 , pp. 432
    • Nebesny, E.1
  • 7
    • 84989076131 scopus 로고
    • Carbohydrate compositions and molecular structure of dextrins in enzymatic high maltose syrups
    • E. Nebesny, Carbohydrate compositions and molecular structure of dextrins in enzymatic high maltose syrups, Starch/Stärke 42:437 (1990).
    • (1990) Starch/Stärke , vol.42 , pp. 437
    • Nebesny, E.1
  • 8
    • 0343034887 scopus 로고
    • Continuous hydrolysis of soluble starch by free B-amylase and pullulanase using an ultra filtration membrane reactor
    • M. Nakajima, K. Iwasaki, H. Nabetani, and A. Watanabe, Continuous hydrolysis of soluble starch by free B-amylase and pullulanase using an ultra filtration membrane reactor, Agric. Biol. Chem. 54:2793 (1990).
    • (1990) Agric. Biol. Chem , vol.54 , pp. 2793
    • Nakajima, M.1    Iwasaki, K.2    Nabetani, H.3    Watanabe, A.4
  • 9
    • 84985200971 scopus 로고
    • Maltotetraose production using Pseudomonas stutzeri exo A-amylase in a membrane recycle bioreactor
    • G.J. Woo and J.D. McCord, Maltotetraose production using Pseudomonas stutzeri exo A-amylase in a membrane recycle bioreactor, J. Food Sci. 56:1019 (1991).
    • (1991) J. Food Sci , vol.56 , pp. 1019
    • Woo, G.J.1    McCord, J.D.2
  • 12
    • 0036333284 scopus 로고    scopus 로고
    • Starch hydrolysates - an overview
    • F.W. Schenk, Starch hydrolysates - an overview, Int. Sugar J. 104:82-86, 88-89 (2002).
    • (2002) Int. Sugar J , vol.104
    • Schenk, F.W.1
  • 13
    • 33751553951 scopus 로고
    • Determination of dextrose equivalent in starch hydrolysates using cerium (IV)
    • L.S. Griffith and P. Sporns, Determination of dextrose equivalent in starch hydrolysates using cerium (IV), J. Agric. Food Chem. 38:1356 (1990).
    • (1990) J. Agric. Food Chem , vol.38 , pp. 1356
    • Griffith, L.S.1    Sporns, P.2
  • 14
    • 45949116140 scopus 로고
    • Structures of rice amylopectins with low and high affinities for iodine
    • Y. Takeda, S. Hizukuri, and B.O. Juliano, Structures of rice amylopectins with low and high affinities for iodine, Carbohydr. Res. 168:79 (1987).
    • (1987) Carbohydr. Res , vol.168 , pp. 79
    • Takeda, Y.1    Hizukuri, S.2    Juliano, B.O.3
  • 16
    • 84989051372 scopus 로고
    • Molecular weights, lengths and distribution of side-chains in a-D-polyglucans
    • W. Thorn and S. Mohazzeb, Molecular weights, lengths and distribution of side-chains in a-D-polyglucans, Starch/Starke 42:373 (1990).
    • (1990) Starch/Starke , vol.42 , pp. 373
    • Thorn, W.1    Mohazzeb, S.2
  • 17
    • 0141999413 scopus 로고
    • Starch oligosaccharides: Linear, branched and cyclic
    • (R.L. Whistler, J.N. BeMiller, and E.F. Paschall, Eds.), Academic Press, New York
    • K. Kainuma, Starch oligosaccharides: linear, branched and cyclic, Starch: Chemistry and Tech nology (R.L. Whistler, J.N. BeMiller, and E.F. Paschall, Eds.), Academic Press, New York, 1984, p. 125.
    • (1984) Starch: Chemistry and Tech nology , pp. 125
    • Kainuma, K.1
  • 18
    • 0035685182 scopus 로고    scopus 로고
    • Low and medium - DE maltodextrin from waxy wheat starch: Preparation and properties
    • N. Lumdubwong and P.A. Seib, Low and medium - DE maltodextrin from waxy wheat starch: preparation and properties, Starch/Stärke 53:605 (2001).
    • (2001) Starch/Stärke , vol.53 , pp. 605
    • Lumdubwong, N.1    Seib, P.A.2
  • 19
    • 0000160891 scopus 로고    scopus 로고
    • Structures and properties of commercial maltodextrins from corn, potato, and rice starches
    • Y.-J. Wang and L. Wang, Structures and properties of commercial maltodextrins from corn, potato, and rice starches, Starch/Stärke 52:296 (2000).
    • (2000) Starch/Stärke , vol.52 , pp. 296
    • Wang, Y.-J.1    Wang, L.2
  • 22
    • 0000548791 scopus 로고
    • Analysis of underivatised D-gluco-oligosaccharides (DP 2-20) by high-pressure liquid chromatography
    • C.A. White, P.H. Corran, and J.F. Kennedy, Analysis of underivatised D-gluco-oligosaccharides (DP 2-20) by high-pressure liquid chromatography, Carbohydr. Res. 87:165 (1980).
    • (1980) Carbohydr. Res , vol.87 , pp. 165
    • White, C.A.1    Corran, P.H.2    Kennedy, J.F.3
  • 23
    • 0021987747 scopus 로고
    • Analyses of homogeneous D-glucooligosaccharides and polysaccharides (degree of polymerization up to about 35) by high-performance liquid chroma tography and thin-layer chromatography
    • K. Koizumi, T. Utamura, and Y. Okada, Analyses of homogeneous D-glucooligosaccharides and polysaccharides (degree of polymerization up to about 35) by high-performance liquid chroma tography and thin-layer chromatography, J. Chromatogr. 321:145 (1985).
    • (1985) J. Chromatogr , vol.321 , pp. 145
    • Koizumi, K.1    Utamura, T.2    Okada, Y.3
  • 24
    • 0037432510 scopus 로고    scopus 로고
    • Fractionation of starch hydrolysates into dextrins with narrow molecular mass distribution and their detection by high-performance anion-exchange chromatography with pulsed amperometric detection
    • G.G. Gelders, L. Bijnens, A.-M. Vidts, and J.A. Delcour, Fractionation of starch hydrolysates into dextrins with narrow molecular mass distribution and their detection by high-performance anion-exchange chromatography with pulsed amperometric detection, J. Chromatogr. A 992:75 (2003).
    • (2003) J. Chromatogr. A , vol.992 , pp. 75
    • Gelders, G.G.1    Bijnens, L.2    Vidts, A.-M.3    Delcour, J.A.4
  • 25
    • 0036472542 scopus 로고    scopus 로고
    • Characterisation of fractions obtained by isoamylolysis and ion-exchange chromatography of cationic waxy maize starch
    • R. Manelius, H. Maaheimo, K. Nurmi, and E. Bertoft, Characterisation of fractions obtained by isoamylolysis and ion-exchange chromatography of cationic waxy maize starch, Starch/Stärke 54:58 (2002).
    • (2002) Starch/Stärke , vol.54 , pp. 58
    • Manelius, R.1    Maaheimo, H.2    Nurmi, K.3    Bertoft, E.4
  • 26
    • 0000671299 scopus 로고
    • Two high-performance liquid chromato graphic columns for analyses of malto-oligosaccharides
    • K. Koizumi, T. Utamura, Y. Kubota, and S. Hizukuri, Two high-performance liquid chromato graphic columns for analyses of malto-oligosaccharides, J. Chromatogr. 409:396 (1987).
    • (1987) J. Chromatogr , vol.409 , pp. 396
    • Koizumi, K.1    Utamura, T.2    Kubota, Y.3    Hizukuri, S.4
  • 28
    • 0027321312 scopus 로고
    • Capillary zone electrophoresis of malto-oligosaccharides derivatized with 8-aminonaphthalene-1, 3, 6-trisulfonic acid
    • C. Chiesa and C. Horvath, Capillary zone electrophoresis of malto-oligosaccharides derivatized with 8-aminonaphthalene-1, 3, 6-trisulfonic acid, J. Chromatogr. 645(2):337 (1993).
    • (1993) J. Chromatogr , vol.645 , Issue.2 , pp. 337
    • Chiesa, C.1    Horvath, C.2
  • 29
    • 84984500243 scopus 로고
    • Chromatographic separation of mono- and oligomeric carbohydrates from biological materials by using glass HPLC columns
    • M. Gey and W. Mueller, Chromatographic separation of mono- and oligomeric carbohydrates from biological materials by using glass HPLC columns, Nahrung 32:653 (1988).
    • (1988) Nahrung , vol.32 , pp. 653
    • Gey, M.1    Mueller, W.2
  • 30
    • 10444247126 scopus 로고
    • Use of multiple detection for chromatographic characterization of dextrins and starch
    • A. Heyraud and M. Rinaudo, Use of multiple detection for chromatographic characterization of dextrins and starch, ACS Symp. Series 458:171 (1991).
    • (1991) ACS Symp. Series , vol.458 , pp. 171
    • Heyraud, A.1    Rinaudo, M.2
  • 32
    • 1642343776 scopus 로고    scopus 로고
    • Feasibility study for determination of the dextrose equivalent (DE) of starch hydrolysis products with near-infrared spectroscopy (NIRS)
    • E. Stortz and K.-J. Steffens, Feasibility study for determination of the dextrose equivalent (DE) of starch hydrolysis products with near-infrared spectroscopy (NIRS), Starch/Stärke 56:58 (2004).
    • (2004) Starch/Stärke , vol.56 , pp. 58
    • Stortz, E.1    Steffens, K.-J.2
  • 33
    • 0000448345 scopus 로고    scopus 로고
    • Online FT-Raman spectroscopic monitor ing of starch gelation and enzyme catalysed starch hydrolysis
    • K.C. Schuster, H. Ehmoser, J.R. Gapes, and B. Lendl, Online FT-Raman spectroscopic monitor ing of starch gelation and enzyme catalysed starch hydrolysis, Vib. Spectrosc. 22:181 (2000).
    • (2000) Vib. Spectrosc , vol.22 , pp. 181
    • Schuster, K.C.1    Ehmoser, H.2    Gapes, J.R.3    Lendl, B.4
  • 34
    • 0141594759 scopus 로고    scopus 로고
    • Comparison of MALDI-TOF mass spectrometry to enzyme colorimetric quantification of glucose from enzyme-hydrolysed starch
    • G.A. Grant, S.L. Frison, J. Yeung, T. Vasanthan, and P. Sporns, Comparison of MALDI-TOF mass spectrometry to enzyme colorimetric quantification of glucose from enzyme-hydrolysed starch, J. Agric. Food Chem. 51:6137 (2003).
    • (2003) J. Agric. Food Chem , vol.51 , pp. 6137
    • Grant, G.A.1    Frison, S.L.2    Yeung, J.3    Vasanthan, T.4    Sporns, P.5
  • 35
    • 84987210212 scopus 로고
    • Rapid determination of dextrose equivalent by cryoscopy
    • M.G. Fitten, Rapid determination of dextrose equivalent by cryoscopy, Starch/Starke 31:381 (1979).
    • (1979) Starch/Starke , vol.31 , pp. 381
    • Fitten, M.G.1
  • 36
    • 10444255617 scopus 로고    scopus 로고
    • Relation between viscous characteristics and dextrose equivalent of maltodextrins
    • L. Dokic, J. Jakovljevic, and P. Dokic, Relation between viscous characteristics and dextrose equivalent of maltodextrins, Starch/Stärke 56:520 (2004).
    • (2004) Starch/Stärke , vol.56 , pp. 520
    • Dokic, L.1    Jakovljevic, J.2    Dokic, P.3
  • 37
    • 84891396725 scopus 로고
    • 3rd ed., Corn Refiners Association, Washington, D.C
    • Critical Data Tables, 3rd ed., Corn Refiners Association, Washington, D.C., 1975.
    • (1975) Critical Data Tables
  • 38
    • 84978693437 scopus 로고
    • (S.Z. Dziedzic and M.W. Kearsley, Eds.), Elsevier Applied Science Publishers, New York
    • F. Verwaerde and P.J. Sicard, Glucose Syrups: Science and Technology (S.Z. Dziedzic and M.W. Kearsley, Eds.), Elsevier Applied Science Publishers, New York, 1984, pp. 117, 127.
    • (1984) Glucose Syrups: Science and Technology
    • Verwaerde, F.1    Sicard, P.J.2
  • 40
    • 85008796648 scopus 로고
    • Separation of oligosaccharides and small polysaccharides by steric-exclusion chromatography
    • (J.N. BeMiller, R.L. Whistler, and D.H. Shaw, Eds.), Wiley, New York
    • S.C. Churms and A.M. Stephen, Separation of oligosaccharides and small polysaccharides by steric-exclusion chromatography, Methods in Carbohydrate Chemistry, Vol. IX (J.N. BeMiller, R.L. Whistler, and D.H. Shaw, Eds.), Wiley, New York, 1993, p. 91.
    • (1993) Methods in Carbohydrate Chemistry , vol.9 , pp. 91
    • Churms, S.C.1    Stephen, A.M.2
  • 41
    • 0028762263 scopus 로고
    • Separation and quantitative determination of nanogram quantities of maltodextrins and isomaltodextrins by thin-layer chromatography
    • J.F. Robyt and R. Mukerjea, Separation and quantitative determination of nanogram quantities of maltodextrins and isomaltodextrins by thin-layer chromatography, Carbohydr. Res. 251:187 (1994).
    • (1994) Carbohydr. Res , vol.251 , pp. 187
    • Robyt, J.F.1    Mukerjea, R.2
  • 42
    • 0025171933 scopus 로고
    • Recent developments in the chromatographic analysis of carbohydrates
    • S.C. Churms, Recent developments in the chromatographic analysis of carbohydrates, J. Chro-matogr. 500:555 (1990).
    • (1990) J. Chro-matogr , vol.500 , pp. 555
    • Churms, S.C.1
  • 43
    • 0021987747 scopus 로고
    • Analysis of homogeneous D-gluco-oligosaccharides and -polysaccharides
    • K. Koizumi, T. Utamura, and Y. Okada, Analysis of homogeneous D-gluco-oligosaccharides and -polysaccharides, J. Chromatogr. 321:145 (1985).
    • (1985) J. Chromatogr , vol.321 , pp. 145
    • Koizumi, K.1    Utamura, T.2    Okada, Y.3
  • 44
    • 0018650001 scopus 로고
    • Rapid separation of acetylated oligosaccharides by reversed-phase HPLC
    • G.B. Wells and R.L. Lester, Rapid separation of acetylated oligosaccharides by reversed-phase HPLC, Anal. Biochem. 97:184 (1979).
    • (1979) Anal. Biochem , vol.97 , pp. 184
    • Wells, G.B.1    Lester, R.L.2
  • 45
    • 0343480867 scopus 로고
    • High-performance liquid chromatography of gluco-oligomers on C-18-bonded vinyl alcohol copolymer gel with alkaline eluents
    • K. Koizumi and T. Utamura, High-performance liquid chromatography of gluco-oligomers on C-18-bonded vinyl alcohol copolymer gel with alkaline eluents, J. Chromatogr. 436:328 (1988).
    • (1988) J. Chromatogr , vol.436 , pp. 328
    • Koizumi, K.1    Utamura, T.2
  • 46
    • 0027474434 scopus 로고
    • Separation of glucooligosaccharides and polysaccharide hydrolyzates by gradient elution hydrophilic interaction chromatography with pulsed amperometric detection
    • A.S. Feste and I. Khan, Separation of glucooligosaccharides and polysaccharide hydrolyzates by gradient elution hydrophilic interaction chromatography with pulsed amperometric detection, J. Chromatogr. 630(1-2):129 (1992).
    • (1992) J. Chromatogr , vol.630 , Issue.1-2 , pp. 129
    • Feste, A.S.1    Khan, I.2
  • 47
    • 0026778735 scopus 로고
    • Separation of glucose polymers by hydrophilic interaction chromato graphy on aqueous size-exclusion columns using gradient elution with pulsed amperometric detection
    • A.S. Feste and I. Khan, Separation of glucose polymers by hydrophilic interaction chromato graphy on aqueous size-exclusion columns using gradient elution with pulsed amperometric detection, J. Chromatogr. 607(1):7 (1992).
    • (1992) J. Chromatogr , vol.607 , Issue.1 , pp. 7
    • Feste, A.S.1    Khan, I.2
  • 48
    • 84985206411 scopus 로고
    • The advantages of evaporative light scattering detection in pharmaceutical analysis by high performance liquid chromatography and supercritical fluid chromatography
    • M. Lafosse, C. Elfakir, L. Morin-Allory, and M. Drieux, The advantages of evaporative light scattering detection in pharmaceutical analysis by high performance liquid chromatography and supercritical fluid chromatography, J. High Resolution Chromatogr. 15(5):312 (1992).
    • (1992) J. High Resolution Chromatogr , vol.15 , Issue.5 , pp. 312
    • Lafosse, M.1    Elfakir, C.2    Morin-Allory, L.3    Drieux, M.4
  • 49
    • 84989141865 scopus 로고
    • Analysis of intact oligosacchar ides by liquid chromatography/mass spectrometry
    • W.M.A. Niessen, R.A.M. van der Hoeven, and J. van der Greef, Analysis of intact oligosacchar ides by liquid chromatography/mass spectrometry, Org. Mass Spectrom. 27(3):341 (1992).
    • (1992) Org. Mass Spectrom , vol.27 , Issue.3 , pp. 341
    • Niessen, W.M.A.1    van der Hoeven, R.A.M.2    van der Greef, J.3
  • 50
    • 0001061864 scopus 로고
    • Analysis of oligosaccharides by matrix-assisted laser-desorption mass spectrometry
    • B. Stahl, M. Steup, M. Karas, and F. Hillenkamp, Analysis of oligosaccharides by matrix-assisted laser-desorption mass spectrometry, Anal. Chem. 63:1463 (1991).
    • (1991) Anal. Chem , vol.63 , pp. 1463
    • Stahl, B.1    Steup, M.2    Karas, M.3    Hillenkamp, F.4
  • 52
    • 0025996623 scopus 로고
    • Separation of fluorescent oligosaccharide derivatives by microcolumn techniques based on electrophoresis and liquid chromatography
    • J. Liu, O. Shiroka, and M. Novotny, Separation of fluorescent oligosaccharide derivatives by microcolumn techniques based on electrophoresis and liquid chromatography, J. Chromatogr. 559:223 (1991).
    • (1991) J. Chromatogr , vol.559 , pp. 223
    • Liu, J.1    Shiroka, O.2    Novotny, M.3
  • 53
    • 0032211832 scopus 로고    scopus 로고
    • Separation and NMR structural characterization of singly branched alpha-dextrins which differ in the location of the branch point
    • A. Jodelet, N.M. Rigby, and I.J. Colquhoun, Separation and NMR structural characterization of singly branched alpha-dextrins which differ in the location of the branch point, Carbohydr. Res. 312:139 (1998).
    • (1998) Carbohydr. Res , vol.312 , pp. 139
    • Jodelet, A.1    Rigby, N.M.2    Colquhoun, I.J.3
  • 54
    • 0035452928 scopus 로고    scopus 로고
    • A proton NMR relaxation study of the gelatinisation and acid hydrolysis of native potato starch
    • H.-R. Tang, A. Brun, and B. Hills, A proton NMR relaxation study of the gelatinisation and acid hydrolysis of native potato starch, Carbohydr. Polym. 46:7 (2001).
    • (2001) Carbohydr. Polym , vol.46 , pp. 7
    • Tang, H.-R.1    Brun, A.2    Hills, B.3
  • 57
    • 10444290100 scopus 로고    scopus 로고
    • Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solution
    • F. Avaltroni, P.E. Bouquerand, and V. Normand, Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solution, Carbohydr. Polym. 58:323 (2004).
    • (2004) Carbohydr. Polym , vol.58 , pp. 323
    • Avaltroni, F.1    Bouquerand, P.E.2    Normand, V.3
  • 58
    • 85051446441 scopus 로고
    • International Commission for Uniform Methods of Sugar Analysis
    • Proceedings of the 15th Session, London
    • International Commission for Uniform Methods of Sugar Analysis, Revised ICUMSA Color Method No. 4, Proceedings of the 15th Session, London, 1970, p. 255.
    • (1970) Revised ICUMSA Color Method No , vol.4 , pp. 255
  • 59
    • 85051449085 scopus 로고
    • (H.C.S. de Whalley, Ed.), Elsevier, Amsterdam
    • ICUMSA Color Method No 1 (b), ICUMSA Methods of Sugar Analysis (H.C.S. de Whalley, Ed.), Elsevier, Amsterdam, 1964, p. 55.
    • (1964) ICUMSA Methods of Sugar Analysis , pp. 55
  • 60
    • 84987285867 scopus 로고
    • Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions
    • Y. Roos and M. Karel, Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions, J. Food Sci. 56:1676 (1991).
    • (1991) J. Food Sci , vol.56 , pp. 1676
    • Roos, Y.1    Karel, M.2
  • 61
    • 0011119701 scopus 로고
    • Physical properties of maltodextrin/gelatin systems
    • (G.O. Phillips, P.A. Williams, and D.J. Wedlock, Eds.), IRL Press, Oxford
    • S. Kasapis, E.R. Morris, and I.T. Norton, Physical properties of maltodextrin/gelatin systems, Gums and Stabilizers for the Food Industry, Vol. 6 (G.O. Phillips, P.A. Williams, and D.J. Wedlock, Eds.), IRL Press, Oxford, 1992, p. 419.
    • (1992) Gums and Stabilizers for the Food Industry , vol.6 , pp. 419
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3
  • 62
    • 0027104709 scopus 로고
    • Circular dichroism and ultraviolet spectroscopy of complexes of amylose
    • G. Wulff and S. Kubik, Circular dichroism and ultraviolet spectroscopy of complexes of amylose, Carbohydr. Res. 237:1 (1992).
    • (1992) Carbohydr. Res , vol.237 , pp. 1
    • Wulff, G.1    Kubik, S.2
  • 63
    • 11344283252 scopus 로고
    • An FTIR liquid analyzer
    • M.P. Fuller, M.C. Garry, and Z. Stanek, An FTIR liquid analyzer, Am. Lab. 22(15):58 (1990).
    • (1990) Am. Lab , vol.22 , Issue.15 , pp. 58
    • Fuller, M.P.1    Garry, M.C.2    Stanek, Z.3
  • 64
    • 84989012102 scopus 로고
    • One-dimensional nuclear magnetic resonance studies of starch and starch products
    • D.D. McIntyre, C. Ho, and H.J. Vogel, One-dimensional nuclear magnetic resonance studies of starch and starch products, Starch/Stärke 42:260 (1990).
    • (1990) Starch/Stärke , vol.42 , pp. 260
    • McIntyre, D.D.1    Ho, C.2    Vogel, H.J.3
  • 65
    • 84989115068 scopus 로고
    • Two-dimensional nuclear magnetic resonance studies of starch and starch products
    • D.D. McIntyre and H.J. Vogel, Two-dimensional nuclear magnetic resonance studies of starch and starch products, Starch/Stärke 42:287 (1990).
    • (1990) Starch/Stärke , vol.42 , pp. 287
    • McIntyre, D.D.1    Vogel, H.J.2
  • 66
    • 0040371060 scopus 로고
    • Carbon-13 nuclear magnetic resonance studies of chemically modified waxy maize starch, corn syrups, and maltodextrins. Comparisons with potato starch and potato maltodextrins
    • A. Mora-Gutierrez and I.C. Baianu, Carbon-13 nuclear magnetic resonance studies of chemically modified waxy maize starch, corn syrups, and maltodextrins. Comparisons with potato starch and potato maltodextrins, J. Agric. Food Chem. 39:1057 (1991).
    • (1991) J. Agric. Food Chem , vol.39 , pp. 1057
    • Mora-Gutierrez, A.1    Baianu, I.C.2
  • 67
    • 0027074039 scopus 로고
    • Formation of thermally reversible maltodextrin gels as revealed by low-resolution proton NMR
    • F. Shierbaum, S. Radosta, W. Vorweg, V.P. Yurev, E.E. Braudo, and M. Garman, Formation of thermally reversible maltodextrin gels as revealed by low-resolution proton NMR, Carbohydr. Polym. 18:155 (1992).
    • (1992) Carbohydr. Polym , vol.18 , pp. 155
    • Shierbaum, F.1    Radosta, S.2    Vorweg, W.3    Yurev, V.P.4    Braudo, E.E.5    Garman, M.6
  • 70
    • 84989036102 scopus 로고
    • Polymer-water interactions in maltodextrins. Part II. NMR study of bound water in liquid maltodextrin-water systems
    • S. Radosta, F. Schierbaum, and W.P. Yuriev, Polymer-water interactions in maltodextrins. Part II. NMR study of bound water in liquid maltodextrin-water systems, Starch/Starke 41:428 (1989).
    • (1989) Starch/Starke , vol.41 , pp. 428
    • Radosta, S.1    Schierbaum, F.2    Yuriev, W.P.3
  • 71
    • 84989152620 scopus 로고
    • Changes in carbohydrate and molecular structure of dextrins during enzyme lique faction of starch
    • E. Nebesny, Changes in carbohydrate and molecular structure of dextrins during enzyme lique faction of starch, Starch/Stärke 44:398 (1992).
    • (1992) Starch/Stärke , vol.44 , pp. 398
    • Nebesny, E.1
  • 72
    • 0002219631 scopus 로고
    • Gelatinization and liquefaction of starch with a heat stable A-amylase
    • Y.C. Lee and K.T. Kim, Gelatinization and liquefaction of starch with a heat stable A-amylase, J. Food Sci. 55:1365 (1990).
    • (1990) J. Food Sci , vol.55 , pp. 1365
    • Lee, Y.C.1    Kim, K.T.2
  • 73
    • 84989085836 scopus 로고
    • Studies on modification of enzymatic saccharification process
    • L. Slominska, Studies on modification of enzymatic saccharification process, Starch/Stärke 45(3):88 (1993).
    • (1993) Starch/Stärke , vol.45 , Issue.3 , pp. 88
    • Slominska, L.1
  • 74
    • 84989078831 scopus 로고
    • Studies on alkali-modified cassava starch - changes of structure and enzyme (A-amylase) susceptibility studies
    • K.C.M. Raja, Studies on alkali-modified cassava starch - changes of structure and enzyme (A-amylase) susceptibility studies, Starch/Stärke 44(4):133 (1992).
    • (1992) Starch/Stärke , vol.44 , Issue.4 , pp. 133
    • Raja, K.C.M.1
  • 75
    • 0001247753 scopus 로고
    • Maltodextrins: Production, properties, and applications
    • (E.W. Schenck and R.E. Hebeda, Eds.), VCH Publishers, New York
    • R.J. Alexander, Maltodextrins: production, properties, and applications, Starch Hydrolysis Products (E.W. Schenck and R.E. Hebeda, Eds.), VCH Publishers, New York, 1992, p. 233.
    • (1992) Starch Hydrolysis Products , pp. 233
    • Alexander, R.J.1
  • 76
    • 84979320293 scopus 로고
    • New studies on the acid hydrolytical production of glucose syrup
    • (in German)
    • G. Tegge, New studies on the acid hydrolytical production of glucose syrup, Die Stärke 20:45 (1968) (in German).
    • (1968) Die Stärke , vol.20 , pp. 45
    • Tegge, G.1
  • 77
    • 84987341297 scopus 로고
    • Retrogradation behavior of wheat starch gels with differing molecu lar profiles
    • W. Zhang and D.S. Jackson, Retrogradation behavior of wheat starch gels with differing molecu lar profiles, J. Food Sci. 57:1428 (1992).
    • (1992) J. Food Sci , vol.57 , pp. 1428
    • Zhang, W.1    Jackson, D.S.2
  • 78
    • 85051451584 scopus 로고
    • Termamyl Application Sheet, B 248a-GB 1500 (Nov)
    • Novo Industri A/S, Termamyl Application Sheet, B 248a-GB 1500 (Nov. 1981).
    • (1981)
  • 79
    • 0021417775 scopus 로고
    • Production of high fructose corn syrup in the USA
    • Vol. 11, Elsevier, Amsterdam
    • P.H. Blanchard and E.O. Geiger, Production of high fructose corn syrup in the USA, Sugar Technology Reviews, Vol. 11, Elsevier, Amsterdam, 1984.
    • (1984) Sugar Technology Reviews
    • Blanchard, P.H.1    Geiger, E.O.2
  • 80
    • 1642342074 scopus 로고    scopus 로고
    • A more efficient starch degradation by the combination of hydrolase and transferase activities of alpha-amylase and cyclomaltodextrin glucanotransferase
    • A. Mareno, G. Saab-Rincon, R.I. Santamaria, X. Soberon, and A. Lopez-Munguia, A more efficient starch degradation by the combination of hydrolase and transferase activities of alpha-amylase and cyclomaltodextrin glucanotransferase, Starch/Stärke 56:63 (2004).
    • (2004) Starch/Stärke , vol.56 , pp. 63
    • Mareno, A.1    Saab-Rincon, G.2    Santamaria, R.I.3    Soberon, X.4    Lopez-Munguia, A.5
  • 81
    • 0242366130 scopus 로고    scopus 로고
    • In vitro and in vivo hydrolysis of legume starches by alpha-amylase and resistant starch formation in legumes: A review
    • R. Hoover and Y. Zhou, In vitro and in vivo hydrolysis of legume starches by alpha-amylase and resistant starch formation in legumes: a review, Carbohydr. Polym. 54:401 (2003).
    • (2003) Carbohydr. Polym , vol.54 , pp. 401
    • Hoover, R.1    Zhou, Y.2
  • 82
    • 1542297702 scopus 로고    scopus 로고
    • Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch
    • S. Shin, J. Byun, K.H. Park, and T.W. Moon, Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch, Cereal Chem. 81:194 (2004).
    • (2004) Cereal Chem , vol.81 , pp. 194
    • Shin, S.1    Byun, J.2    Park, K.H.3    Moon, T.W.4
  • 83
    • 58149385533 scopus 로고    scopus 로고
    • Indigestible fractions of starch hydrolysates and their determination method
    • K. Okuma and I. Matsuda, Indigestible fractions of starch hydrolysates and their determination method, J. Appl. Glycosci. 49:479 (2002).
    • (2002) J. Appl. Glycosci , vol.49 , pp. 479
    • Okuma, K.1    Matsuda, I.2
  • 84
    • 0036918772 scopus 로고    scopus 로고
    • Starch biosynthesis and intermediary metabolism in maize kernels. Quantitative analysis of metabolite flux by nuclear magnetic resonance
    • E. Glawischnig, A. Gierl, A. Tomas, A. Bacher, and W. Eisenreich, Starch biosynthesis and intermediary metabolism in maize kernels. Quantitative analysis of metabolite flux by nuclear magnetic resonance, Plant Physiol 130:717 (2002).
    • (2002) Plant Physiol , vol.130 , pp. 717
    • Glawischnig, E.1    Gierl, A.2    Tomas, A.3    Bacher, A.4    Eisenreich, W.5
  • 85
    • 85051449559 scopus 로고
    • Bacterial Amylase Data Sheet, BO53g-GB, 2000 (Feb)
    • Novo Industri A/S, Bacterial Amylase Data Sheet, BO53g-GB, 2000 (Feb. 1981).
    • (1981)
  • 87
    • 85051447108 scopus 로고    scopus 로고
    • Alpha-amylase inactivation during corn starch hydrolysis process
    • D. Kilic-Apar and B. Osbek, Alpha-amylase inactivation during corn starch hydrolysis process, Process. Biochem. (Oxford, UK) 39:877 (2004).
    • (2004) Process. Biochem. (Oxford, UK) , vol.39 , pp. 877
    • Kilic-Apar, D.1    Osbek, B.2
  • 88
    • 1942502749 scopus 로고    scopus 로고
    • Alpha-amylase inactivation by temperature during starch hydrolysis
    • D. Kilic-Apar and B. Osbek, Alpha-amylase inactivation by temperature during starch hydrolysis, Process. Biochem. (Oxford, UK) 39:1137 (2004).
    • (2004) Process. Biochem. (Oxford, UK) , vol.39 , pp. 1137
    • Kilic-Apar, D.1    Osbek, B.2
  • 89
    • 0034693092 scopus 로고    scopus 로고
    • Suitability and limitations of methods for characterisation of activity of malto-oligosaccharide-forming amylases
    • L. Duedahl-Olesen, L. Haastrup Pedersen, and K. Lambertsen Larsen, Suitability and limitations of methods for characterisation of activity of malto-oligosaccharide-forming amylases, Carbohydr. Res. 29:109 (2000).
    • (2000) Carbohydr. Res , vol.29 , pp. 109
    • Duedahl-Olesen, L.1    Haastrup Pedersen, L.2    Lambertsen Larsen, K.3
  • 90
    • 85051447575 scopus 로고
    • Data Sheet BBA-103 (April)
    • Finn Sugar Group, Spezyme Barley Beta Amylase, Data Sheet BBA-103 (April 1985).
    • (1985) Spezyme Barley Beta Amylase
  • 91
    • 85051449775 scopus 로고
    • Fungal Alpha Amylase Data Sheet, BO44e-GB 2000 (Feb)
    • Novo Industri A/S, Fungal Alpha Amylase Data Sheet, BO44e-GB 2000 (Feb. 1981).
    • (1981)
  • 92
    • 85051451690 scopus 로고
    • Amyloglucosidase Data Sheet, BO20f-GB 1500 (Sept)
    • Novo Industri A/S, Amyloglucosidase Data Sheet, BO20f-GB 1500 (Sept. 1980).
    • (1980)
  • 93
    • 1442303181 scopus 로고    scopus 로고
    • Restructuring upstream bioprocessing: Technological and economical aspects for production of a genetic microbial feedstock
    • A.A. Koutinas, R. Wang, and C. Webb, Restructuring upstream bioprocessing: technological and economical aspects for production of a genetic microbial feedstock, Biotechnol. Bioeng. 85:524 (2004).
    • (2004) Biotechnol. Bioeng , vol.85 , pp. 524
    • Koutinas, A.A.1    Wang, R.2    Webb, C.3
  • 94
    • 84987193611 scopus 로고
    • A novel de-branching enzyme for application in the glucose syrup industry
    • B.E. Norman, A novel de-branching enzyme for application in the glucose syrup industry, Starch/ Stärke 34:430 (1982).
    • (1982) Starch/ Stärke , vol.34 , pp. 430
    • Norman, B.E.1
  • 95
    • 85051453014 scopus 로고
    • Dextrozyme (TM) Data Sheet, B320a-GB 2000 (April)
    • Novo Industri A/S, Dextrozyme (TM) Data Sheet, B320a-GB 2000 (April 1985).
    • (1985)
  • 96
    • 85051450835 scopus 로고
    • Immobilized glucose isomerase data sheet, B174d-GB 2000 (Aug)
    • Novo Industri A/S, Immobilized glucose isomerase data sheet, B174d-GB 2000 (Aug. 1981).
    • (1981)
  • 97
    • 0039080805 scopus 로고
    • Enzyme isomerization of corn starch based glucose syrups
    • (G.M.A. van Beymann and J.A. Roels, Eds.), Marcel Dekker, New York
    • R. van Tilburg, Enzyme isomerization of corn starch based glucose syrups, Starch Conversion Technology (G.M.A. van Beymann and J.A. Roels, Eds.), Marcel Dekker, New York, 1985, p. 175.
    • (1985) Starch Conversion Technology , pp. 175
    • van Tilburg, R.1
  • 98
    • 84956070759 scopus 로고
    • Continuous chromatographic separation of fructose/glucose sugar
    • T. Hirota, Continuous chromatographic separation of fructose/glucose sugar, y Azucar 75:245 (1980).
    • (1980) Y Azucar , vol.75 , pp. 245
    • Hirota, T.1
  • 100
    • 84946237245 scopus 로고    scopus 로고
    • Jr The production of cyclodextrins using CGTase from Bacillus macerans
    • J.A. Rendleman, Jr The production of cyclodextrins using CGTase from Bacillus macerans, Methods Biotechnol 10:89 (1999).
    • (1999) Methods Biotechnol , vol.10 , pp. 89
    • Rendleman, J.A.1
  • 101
    • 85051448059 scopus 로고    scopus 로고
    • Studies on the development of functional oligosaccharides using amylases and related enzymes
    • S. Kitahata, Studies on the development of functional oligosaccharides using amylases and related enzymes, J. Appl. Glycosci. 47:87 (2000).
    • (2000) J. Appl. Glycosci , vol.47 , pp. 87
    • Kitahata, S.1
  • 102
    • 0041743799 scopus 로고    scopus 로고
    • Development of functional oligosaccharides in Japan
    • T. Nakakuki, Development of functional oligosaccharides in Japan, Trends Glycosci. Glycotechnol. 15:57 (2003).
    • (2003) Trends Glycosci. Glycotechnol , vol.15 , pp. 57
    • Nakakuki, T.1
  • 104
    • 0021990791 scopus 로고
    • The chemistry and metabolism of starch-based sweeteners
    • M.W. Kearsley and G.G. Birch, The chemistry and metabolism of starch-based sweeteners, Food Chem. 16:191, 199 (1985).
    • (1985) Food Chem , vol.16
    • Kearsley, M.W.1    Birch, G.G.2
  • 106
    • 85051447585 scopus 로고    scopus 로고
    • U.S. Food and Drug Administration, 21 CFR 168
    • Code of Federal Regulations, U.S. Food and Drug Administration, 21 CFR 168.
  • 107
    • 85051449570 scopus 로고
    • (S.Z. Dziedzic and M.W. Kearsley, Eds.), Elsevier Applied Science Publishers, London
    • R.H.P. Lian-Loh, Glucose Syrups: Science and Technology (S.Z. Dziedzic and M.W. Kearsley, Eds.), Elsevier Applied Science Publishers, London, 1984, p. 169.
    • (1984) Glucose Syrups: Science and Technology , pp. 169
    • Lian-Loh, R.H.P.1
  • 110
    • 0346461917 scopus 로고    scopus 로고
    • Introduction and general overview of cyclodextrin chemistry
    • J. Szejtli, Introduction and general overview of cyclodextrin chemistry, Chem Rev 98: 1743 (1998).
    • (1998) Chem Rev , vol.98 , pp. 1743
    • Szejtli, J.1
  • 111
    • 0032119526 scopus 로고    scopus 로고
    • Cyclodextrin drug carreer systems
    • K. Ukema, F. Hirayama and T. Irie, Cyclodextrin drug carreer systems, Chem Rev 98: 2045 (1998).
    • (1998) Chem Rev , vol.98 , pp. 2045
    • Ukema, K.1    Hirayama, F.2    Irie, T.3
  • 112
    • 85051449689 scopus 로고
    • Controlling functionality with food starches
    • D. Blenford, Controlling functionality with food starches, Food Ingred. Anal. Int. 11:13 (1993).
    • (1993) Food Ingred. Anal. Int , vol.11 , pp. 13
    • Blenford, D.1
  • 113
    • 0033013046 scopus 로고    scopus 로고
    • Physicochemical properties of commercial starch hydrolyzates in the frozen state
    • C.G. Biliaderis, R.S. Swan, and I. Arvanitoyannis, Physicochemical properties of commercial starch hydrolyzates in the frozen state, Food Chem. 64:537 (1999).
    • (1999) Food Chem , vol.64 , pp. 537
    • Biliaderis, C.G.1    Swan, R.S.2    Arvanitoyannis, I.3
  • 114
    • 0037237557 scopus 로고    scopus 로고
    • The effects of non-starch polysaccharides on the extent of gelatinization, swelling and A-amylase hydrolysis of maize and wheat starches
    • R.F. Tester and M.D. Somerville, The effects of non-starch polysaccharides on the extent of gelatinization, swelling and A-amylase hydrolysis of maize and wheat starches, Food Hydrocoll. 17:41 (2003).
    • (2003) Food Hydrocoll , vol.17 , pp. 41
    • Tester, R.F.1    Somerville, M.D.2
  • 115
    • 0027961340 scopus 로고
    • Fat replacers and the functionality of fat in foods
    • P.A. Lucca and B.J. Tepper, Fat replacers and the functionality of fat in foods, Trends Food Sci. Technol. 5:12 (1994).
    • (1994) Trends Food Sci. Technol , vol.5 , pp. 12
    • Lucca, P.A.1    Tepper, B.J.2
  • 116
    • 0042967598 scopus 로고    scopus 로고
    • Characteristics of low-fat beef patties formulated with carbohydrate-lipid composites
    • G.A. Garzon, F.K. McKeith, J.P. Gooding, and F.C. Felker, Characteristics of low-fat beef patties formulated with carbohydrate-lipid composites, J. Food Sci. 68:2050 (2003).
    • (2003) J. Food Sci , vol.68 , pp. 2050
    • Garzon, G.A.1    McKeith, F.K.2    Gooding, J.P.3    Felker, F.C.4
  • 117
    • 0001575598 scopus 로고
    • Interactions of flavor compounds with microparticulated proteins
    • H.H. Chang and G.A. Reineccius, Interactions of flavor compounds with microparticulated proteins, J. Food Sci. 57:1448 (1992).
    • (1992) J. Food Sci , vol.57 , pp. 1448
    • Chang, H.H.1    Reineccius, G.A.2
  • 118
    • 84987341374 scopus 로고
    • Flavour encap sulation by spray drying: Application to citral and linalyl acetate
    • B.R. Bhandari, E.D. Doumoulin, H.M.J. Richard, I. Noleau, and A.M. Lebert, Flavour encap sulation by spray drying: application to citral and linalyl acetate, J. Food Sci. 57:217 (1992).
    • (1992) J. Food Sci , vol.57 , pp. 217
    • Bhandari, B.R.1    Doumoulin, E.D.2    Richard, H.M.J.3    Noleau, I.4    Lebert, A.M.5
  • 119
    • 84987335954 scopus 로고
    • Encapsulation of the pre-formed cooked cured-meat pigment
    • F. Shahidi and R.B. Pegg, Encapsulation of the pre-formed cooked cured-meat pigment, J. Food Sci. 56:1500 (1991).
    • (1991) J. Food Sci , vol.56 , pp. 1500
    • Shahidi, F.1    Pegg, R.B.2
  • 120
    • 0039186456 scopus 로고
    • Collapse and aroma retention during storage of freeze-dried products
    • M.K. Rifa and A. Voilley, Collapse and aroma retention during storage of freeze-dried products, J. Food Sci. Technol. 28(3):137 (1991).
    • (1991) J. Food Sci. Technol , vol.28 , Issue.3 , pp. 137
    • Rifa, M.K.1    Voilley, A.2
  • 121
    • 0026727028 scopus 로고
    • Macromolecule replacers in food products
    • C.S. Setser and W.L. Racette, Macromolecule replacers in food products, Crit. Rev. Food Sci. Nutr. 32(3):275 (1992).
    • (1992) Crit. Rev. Food Sci. Nutr , vol.32 , Issue.3 , pp. 275
    • Setser, C.S.1    Racette, W.L.2
  • 122
    • 0002489705 scopus 로고
    • Application of starch-based fat replacers
    • W.C. Yackel and C. Cox, Application of starch-based fat replacers, Food Technol. 46(6):146 (1992).
    • (1992) Food Technol , vol.46 , Issue.6 , pp. 146
    • Yackel, W.C.1    Cox, C.2
  • 123
    • 0040965254 scopus 로고
    • Low-calorie food formulation - the use of carbohydrates as fat replacers
    • (G.O. Phillips, P.A. Williams, and D.J. Wedlock, Eds.), IRL Press, Oxford
    • P. Lawson, Low-calorie food formulation - the use of carbohydrates as fat replacers, Gums and Stabilizers for the Food Industry, Vol. 6 (G.O. Phillips, P.A. Williams, and D.J. Wedlock, Eds.), IRL Press, Oxford, 1992, p. 441.
    • (1992) Gums and Stabilizers for the Food Industry , vol.6 , pp. 441
    • Lawson, P.1
  • 124
  • 125
    • 0004849575 scopus 로고
    • Replacement of shortening by maltodextrin-emulsifier combin ations in chocolate layer cakes
    • D. Sobczynska and C.S. Setser, Replacement of shortening by maltodextrin-emulsifier combin ations in chocolate layer cakes, Cereal Foods World 36(12):1017, 1023 (1991).
    • (1991) Cereal Foods World , vol.36 , Issue.12
    • Sobczynska, D.1    Setser, C.S.2
  • 126
    • 0005573175 scopus 로고
    • Carbohydrate or protein based fat mimicker effects on ice milk properties
    • K. Schmidt, A. Lundy, J. Reynolds, and L.N. Yee, Carbohydrate or protein based fat mimicker effects on ice milk properties, J. Food Sci. 58(4):761 (1993).
    • (1993) J. Food Sci , vol.58 , Issue.4 , pp. 761
    • Schmidt, K.1    Lundy, A.2    Reynolds, J.3    Yee, L.N.4
  • 128
    • 85051450338 scopus 로고    scopus 로고
    • Hydrogenated starch hydrolysates and maltitol
    • L. Eberhardt, Hydrogenated starch hydrolysates and maltitol, Food Sci. Technol. (New York) 112:255 (2001).
    • (2001) Food Sci. Technol. (New York) , vol.112 , pp. 255
    • Eberhardt, L.1
  • 129
    • 84987317332 scopus 로고
    • Replacement of carbon-refined corn syrups with ion-exchange corn syrups in ice-cream formulations
    • N.D. Goff, R.D. McCurdy, and E.A. Gullett, Replacement of carbon-refined corn syrups with ion-exchange corn syrups in ice-cream formulations, J. Food Sci. 55(3):827 (1990).
    • (1990) J. Food Sci , vol.55 , Issue.3 , pp. 827
    • Goff, N.D.1    McCurdy, R.D.2    Gullett, E.A.3
  • 130
    • 0027209960 scopus 로고
    • Adulteration of honey with high-fructose corn syrup-detection by different methods
    • E.S.M. Abdelaal, H.M. Ziena, and M.M. Youssef, Adulteration of honey with high-fructose corn syrup-detection by different methods, Food Chem. 48(2):209 (1993).
    • (1993) Food Chem , vol.48 , Issue.2 , pp. 209
    • Abdelaal, E.S.M.1    Ziena, H.M.2    Youssef, M.M.3
  • 131
    • 0038015260 scopus 로고    scopus 로고
    • Partial beta-amylolysis retards retrogradation in starch products
    • P116C
    • Y. Yao, J. Zhang, and X. Ding, Partial beta-amylolysis retards retrogradation in starch products, J. Agric. Food Chem. 51:4066 (2003). P116C.
    • (2003) J. Agric. Food Chem , vol.51 , pp. 4066
    • Yao, Y.1    Zhang, J.2    Ding, X.3
  • 132
    • 0242525766 scopus 로고    scopus 로고
    • Starch hydrolyzing enzymes for retarding the staling of rice bread
    • H.S. Gujral, M. Haros, and C.M. Rosell, Starch hydrolyzing enzymes for retarding the staling of rice bread, Cereal Chem. 80:750 (2003).
    • (2003) Cereal Chem , vol.80 , pp. 750
    • Gujral, H.S.1    Haros, M.2    Rosell, C.M.3
  • 134
    • 85051451464 scopus 로고    scopus 로고
    • Production of semi-fluid foods based on partially hydrolyzed starch, Fr. Demande
    • O. Noble, Production of semi-fluid foods based on partially hydrolyzed starch, Fr. Demande 2005; Chem. Abstr. 143:192, 877.
    • (2005) Chem. Abstr , vol.143
    • Noble, O.1
  • 136
    • 0021173592 scopus 로고
    • Effect of meal composition on calcium absorption: Enhancing effect of carbohydrate polymers
    • S.E. Kelly, K. Chawla-Singh, J.H. Sellin, N.J. Yasillo, and I.H. Rosenberg, Effect of meal composition on calcium absorption: enhancing effect of carbohydrate polymers, Gastroenterology 87:596 (1984).
    • (1984) Gastroenterology , vol.87 , pp. 596
    • Kelly, S.E.1    Chawla-Singh, K.2    Sellin, J.H.3    Yasillo, N.J.4    Rosenberg, I.H.5
  • 137
    • 85051449305 scopus 로고
    • The general chemistry and properties of glucose syrups
    • (G.G. Birch and R.S. Shallenberger, Eds.), Applied Science, London
    • G.G. Birch, The general chemistry and properties of glucose syrups, Developments in Food Carbohydrates - 1 (G.G. Birch and R.S. Shallenberger, Eds.), Applied Science, London, 1977, p. 1.
    • (1977) Developments in Food Carbohydrates - 1 , pp. 1
    • Birch, G.G.1
  • 139
    • 0027911161 scopus 로고
    • Improved gram-quantity isolation of malto-oligosaccharides by preparative HPLC
    • A.T. Hotchkiss, Jr., R.M. Haines, and K.B. Hicks, Improved gram-quantity isolation of malto-oligosaccharides by preparative HPLC, Carbohydr. Res. 242:1 (1993).
    • (1993) Carbohydr. Res , vol.242 , pp. 1
    • Hotchkiss, A.T.1    Haines, R.M.2    Hicks, K.B.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.