A comparison of the hydrolysis of sweet potato starch with β-amylase and infrared radiation allows prediction of reducing sugar production

International Journal of Food Science and Technology

Volumn 39, Issue 9, 2004, Pages 967-974

  Sawai, Jun ^a   Nakai, Tsuyoshi ^b,d   Hashimoto, Atsushi ^c   Shimizu, Masaru ^b  

^a KANAGAWA INSTITUTE OF TECHNOLOGY   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

^c MIE UNIVERSITY   (Japan)

^d KAGOME CO   (Japan)

Author keywords

Gelatinization; Heat treatment; Maltose; Reaction rate constant

Indexed keywords

GELATINIZATION; REACTION RATE CONSTANTS; STARCH CONCENTRATION;

ACTIVATION ENERGY; HEAT TREATING FURNACES; HYDROLYSIS; INFRARED RADIATION; MALTOSE; PARAMETER ESTIMATION; RATE CONSTANTS;

STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 9744235875     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00865.x     Document Type: Article

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