Effects of processing, storage time and temperature on the resistant starch of foods
- Author
- KAVITA, V1 ; VERGHESE, S1 ; CHITRA, G. R1 ; PRAKASH, J1
[1] Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India - Source
Journal of food science and technology (Mysore). 1998, Vol 35, Num 4, pp 299-304 ; ref : 15 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon résistant Digestibilité Effet température Entreposage Farine céréale Farine légumineuse Fermentation Germination Légumineuse grain Pomme de terre Produit céréalier Refroidissement Traitement thermique Tubercule
- Keyword (en)
- Resistant starch Digestibility Temperature effect Warehousing Cereal flour Leguminous meal Fermentation Germination Grain legume Potato Cereal product Cooling Heat treatment Tuber
- Keyword (es)
- Almidón resistente Digestibilidad Efecto temperatura Almacenamiento Harina cereal Harina leguminosa Fermentación Germinación Leguminosa grano Patata Producto de cereal Enfriamiento Tratamiento térmico Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1610191
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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