Effect of processing history on the functional and structural characteristics of starch-fatty acid extrudates
- Author
- RAPHAELIDES, S. N1 ; ARSENOUDI, K1 ; EXARHOPOULOS, S1 ; XU, Z.-M1
[1] Food Process Engineering Laboratory, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, Thessaloniki 57400, Greece - Source
Food research international. 2010, Vol 43, Num 1, pp 329-341, 13 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Extruded starch functionality Extrusion of starch Starch extrudate crystallinity Starch-lipid interactions
- Keyword (fr)
- Acide gras Amidon Cristallinité Extrusion Histoire Interaction Lipide Produit extrudé Glucide Polyoside
- Keyword (en)
- Fatty acids Starch Crystallinity Extrusion History Interaction Lipids Extruded product Carbohydrate Polysaccharide
- Keyword (es)
- Acido graso Almidón Cristalinidad Extrusión Historia Interacción Lípido Producto extrudido 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
- 22367615
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.foodres.2009.10.016 
https://dx.doi.org/10.1016/j.foodres.2009.10.016
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