Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process
- Author
- CHAIWANICHSIRI, Saiwarun1 2 ; OHNISHI, Shigehiko3 ; SUZUKI, Toru4 ; TAKAI, Rikuo4 ; MIYAWAKI, Osato1
[1] Department of Applied Biological Chemistry, University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
[2] Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
[3] Kagawa Prefectural Industrial Technology Center, 587-1 Goto, Takamatsu, Kagawa 761-8031, Japan
[4] Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan - Source
Journal of the science of food and agriculture. 2001, Vol 81, Num 15, pp 1586-1591, 6 p ; ref : 18 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon Calorimétrie différentielle balayage Conductivité électrique Farine Gélatinisation Propriété rhéologique Température Viscosité Polyoside
- Keyword (en)
- Starch Differential scanning calorimetry Electrical conductivity Flour Gelatinization Rheological properties Temperature Viscosity Polysaccharide
- Keyword (es)
- Almidón Análisis calorimétrico barrido exploración Conductividad eléctrica Harina Gelatinización Propiedad rheológica Temperatura Viscosidad 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
- 14404889
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
10.1002/jsfa.983 
https://dx.doi.org/10.1002/jsfa.983
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