New Approach To Study Starch Gelatinization Applying a Combination of Hot-Stage Light Microscopy and Differential Scanning Calorimetry
- Author
- QIAN LI1 ; QIN XIE1 ; SHUJUAN YU1 ; QUNYU GAO1
[1] Carbohydrate Lab, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 6, pp 1217-1223, 7 p ; ref : 25 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
- Article
- Language
- English
- Author keyword
- Starch digital image analysis technique dynamic monitoring gelatinization hot-stage light microscopy integral optical density
- Keyword (fr)
- Amidon Analyse image Calorimétrie différentielle balayage Densité optique Gélatinisation Image numérique Microscopie Monitorage Glucide Polyoside
- Keyword (en)
- Starch Image analysis Differential scanning calorimetry Optical density Gelatinization Digital image Microscopy Monitoring Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Análisis imagen Análisis calorimétrico barrido exploración Densidad óptica Gelatinización Imagen numérica Microscopía Monitoreo 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
- 27152856
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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