Ozonation effects on structural and functional characteristics of starch
Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is pr...
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| Hlavní autoři: | , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2024-06-01
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| Edice: | Future Foods |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2666833524000406 |
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