Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment

Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid proc...

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Principais autores:	Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2021-02-01
סדרה:	Polish Journal of Food and Nutrition Sciences
נושאים:	cereal starch tuber starch hved phosphorylation physicochemical properties
גישה מקוונת:	http://journal.pan.olsztyn.pl/Starches-Modified-by-Combination-of-Phosphorylation-and-High-Voltage-Electrical-Discharge,133370,0,2.html
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