Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses
- Author
- IE, Pauline S1 ; PETROS, Dave3 ; STINNER, Deborah H4 ; PHELAN, Paul Larry4 ; HAMAKER, Bruce3 ; KOELLING, Kurt W2 ; VODOVOTZ, Yael1
[1] Department of Food Science & Technology, The Ohio State University, Columbus, Ohio 43210, United States
[2] Department of Chemical & Biomolecular Engineering, The Ohio State University, Columbus, Ohio 43210, United States
[3] Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
[4] Department of Entomology, Organic Food and Farming Education and Research Program, The Ohio State University, Ohio Agriculture Research and Development Center, Wooster, Ohio 44691, United States - Conference title
- 5th International Conference on Polyphenols and Health
- Conference name
- International Conference on Polyphenols and Health (5 ; Sitges 2011-10-17)
- Author (monograph)
- TOMAS-BARBERAN, Francisco A (Editor)1 ; ANDRES-LACUEVA, Cristina (Editor)1
[1] Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, Espinardo, 30100 Murcía, Spain
[2] Biomarkers and Nutritional and Food Metabolomics Research Group, Department of Nutrition and Food Science, XaRTA, INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain - Source
Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 36, pp 9229-9235, 7 p ; ref : 47 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Author keyword
- DSC HPSEC functional properties gelatinization rheology spelt starch
- Keyword (fr)
- Amidon Analyse thermique Calorimétrie différentielle balayage Epeautre Gélatinisation Propriété rhéologique Rhéologie Glucide Polyoside
- Keyword (en)
- Starch Thermal analysis Differential scanning calorimetry Spelt Gelatinization Rheological properties Rheology Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Análisis térmico Análisis calorimétrico barrido exploración Espelta Gelatinización Propiedad reológica Reología Glúcido 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
- 26425048
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
Access to the document
Install on your browser
DOI
10.1021/jf301171j 
https://dx.doi.org/10.1021/jf301171j
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:9:\"\u0000*\u0000jtitle\";s:50:\"Journal of agricultural and food chemistry (Print)\";s:9:\"\u0000*\u0000stitle\";s:28:\"J. agric. food chem. (Print)\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"60\";s:8:\"\u0000*\u0000issue\";s:2:\"36\";s:8:\"\u0000*\u0000spage\";s:4:\"9229\";s:8:\"\u0000*\u0000epage\";s:4:\"9235\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0021-8561\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:2:\"IE\";s:10:\"\u0000*\u0000aufirst\";s:9:\"Pauline S\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:6:{i:0;s:12:\"PETROS, Dave\";i:1;s:18:\"STINNER, Deborah H\";i:2;s:18:\"PHELAN, Paul Larry\";i:3;s:14:\"HAMAKER, Bruce\";i:4;s:16:\"KOELLING, Kurt W\";i:5;s:14:\"VODOVOTZ, Yael\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JAFCAU\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:54:\"5th International Conference on Polyphenols and Health\";s:8:\"\u0000*\u0000title\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:8:\"\u0000*\u0000place\";s:14:\"Washington, DC\";s:6:\"\u0000*\u0000pub\";s:25:\"American Chemical Society\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:9:\"\u0000*\u0000jtitle\";s:50:\"Journal of agricultural and food chemistry (Print)\";s:9:\"\u0000*\u0000stitle\";s:28:\"J. agric. food chem. (Print)\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"60\";s:8:\"\u0000*\u0000issue\";s:2:\"36\";s:8:\"\u0000*\u0000spage\";s:4:\"9229\";s:8:\"\u0000*\u0000epage\";s:4:\"9235\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0021-8561\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:2:\"IE\";s:10:\"\u0000*\u0000aufirst\";s:9:\"Pauline S\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:6:{i:0;s:12:\"PETROS, Dave\";i:1;s:18:\"STINNER, Deborah H\";i:2;s:18:\"PHELAN, Paul Larry\";i:3;s:14:\"HAMAKER, Bruce\";i:4;s:16:\"KOELLING, Kurt W\";i:5;s:14:\"VODOVOTZ, Yael\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JAFCAU\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:54:\"5th International Conference on Polyphenols and Health\";s:8:\"\u0000*\u0000title\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:8:\"\u0000*\u0000place\";s:14:\"Washington, DC\";s:6:\"\u0000*\u0000pub\";s:25:\"American Chemical Society\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:9:\"\u0000*\u0000jtitle\";s:50:\"Journal of agricultural and food chemistry (Print)\";s:9:\"\u0000*\u0000stitle\";s:28:\"J. agric. food chem. (Print)\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"60\";s:8:\"\u0000*\u0000issue\";s:2:\"36\";s:8:\"\u0000*\u0000spage\";s:4:\"9229\";s:8:\"\u0000*\u0000epage\";s:4:\"9235\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0021-8561\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:2:\"IE\";s:10:\"\u0000*\u0000aufirst\";s:9:\"Pauline S\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:6:{i:0;s:12:\"PETROS, Dave\";i:1;s:18:\"STINNER, Deborah H\";i:2;s:18:\"PHELAN, Paul Larry\";i:3;s:14:\"HAMAKER, Bruce\";i:4;s:16:\"KOELLING, Kurt W\";i:5;s:14:\"VODOVOTZ, Yael\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JAFCAU\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:54:\"5th International Conference on Polyphenols and Health\";s:8:\"\u0000*\u0000title\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:8:\"\u0000*\u0000place\";s:14:\"Washington, DC\";s:6:\"\u0000*\u0000pub\";s:25:\"American Chemical Society\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:9:\"\u0000*\u0000jtitle\";s:50:\"Journal of agricultural and food chemistry (Print)\";s:9:\"\u0000*\u0000stitle\";s:28:\"J. agric. food chem. (Print)\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"60\";s:8:\"\u0000*\u0000issue\";s:2:\"36\";s:8:\"\u0000*\u0000spage\";s:4:\"9229\";s:8:\"\u0000*\u0000epage\";s:4:\"9235\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0021-8561\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:2:\"IE\";s:10:\"\u0000*\u0000aufirst\";s:9:\"Pauline S\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:6:{i:0;s:12:\"PETROS, Dave\";i:1;s:18:\"STINNER, Deborah H\";i:2;s:18:\"PHELAN, Paul Larry\";i:3;s:14:\"HAMAKER, Bruce\";i:4;s:16:\"KOELLING, Kurt W\";i:5;s:14:\"VODOVOTZ, Yael\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JAFCAU\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:54:\"5th International Conference on Polyphenols and Health\";s:8:\"\u0000*\u0000title\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:8:\"\u0000*\u0000place\";s:14:\"Washington, DC\";s:6:\"\u0000*\u0000pub\";s:25:\"American Chemical Society\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:17:\"10.1021\/jf301171j\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:9:\"\u0000*\u0000jtitle\";s:50:\"Journal of agricultural and food chemistry (Print)\";s:9:\"\u0000*\u0000stitle\";s:28:\"J. agric. food chem. (Print)\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"60\";s:8:\"\u0000*\u0000issue\";s:2:\"36\";s:8:\"\u0000*\u0000spage\";s:4:\"9229\";s:8:\"\u0000*\u0000epage\";s:4:\"9235\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0021-8561\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:2:\"IE\";s:10:\"\u0000*\u0000aufirst\";s:9:\"Pauline S\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:6:{i:0;s:12:\"PETROS, Dave\";i:1;s:18:\"STINNER, Deborah H\";i:2;s:18:\"PHELAN, Paul Larry\";i:3;s:14:\"HAMAKER, Bruce\";i:4;s:16:\"KOELLING, Kurt W\";i:5;s:14:\"VODOVOTZ, Yael\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JAFCAU\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:54:\"5th International Conference on Polyphenols and Health\";s:8:\"\u0000*\u0000title\";s:129:\"Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses\";s:8:\"\u0000*\u0000place\";s:14:\"Washington, DC\";s:6:\"\u0000*\u0000pub\";s:25:\"American Chemical Society\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
