Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics
- Author
- ZIEBA, Tomasz1 ; SZUMNY, Antoni2 ; KAPELKO, Małgorzata1
[1] Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Poland
[2] Department of Chemistry, Wroclaw University of Environmental and Life Science, Poland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 5, pp 1314-1320, 7 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acetylation Potato starch Resistant starch Retrogradation
- Keyword (fr)
- Acétylation Amidon pomme de terre Amidon résistant Amylase Propriété Préparation Rétrogradation Structure Amylolytic enzyme Enzyme Fibre alimentaire Polyoside
- Keyword (en)
- Acetylation Potato starch Resistant starch Amylase Properties Preparation Retrogradation Structure Amylolytic enzyme Enzyme Dietary fiber Polysaccharide
- Keyword (es)
- Acetilación Almidón patata Almidón resistente Amylase Propiedad Preparación Retrogradación Estructura Amylolytic enzyme Enzima Fibra alimenticia Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23904311
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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DOI
10.1016/j.lwt.2010.12.018 
https://dx.doi.org/10.1016/j.lwt.2010.12.018
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