Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate

High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:PLoS One
Asıl Yazarlar: Yang, Zhi, Swedlund, Peter, Gu, Qinfen, Hemar, Yacine, Chaieb, Sahraoui
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Public Library of Science 2016
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4878743/
https://ncbi.nlm.nih.gov/pubmed/27219066
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0156061
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller