Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties
- Autor
- SIMONIN, H1 2 3 ; GUYON, C1 2 3 ; ORLOWSKA, M4 ; DE LAMBALLERIE, M1 2 3 ; LE-BAIL, A1 2 3
[1] ONIRIS, UMR 6144 GEPEA, Nantes 44307, France
[2] CNRS, Nantes 44307, France
[3] Université Nantes Angers Le-Mans, France
[4] Agriculture and Agri-Food Canada, Guelph Food Research Center, 13 Stone Road West N1GSC9 Guelph, ON, Canada - Titulo de la publicación
- Innovative baking technologies: new starches, functional bread and cereal products
- Autor ( monografía)
- HECHT, Katrin (Author of introductory parts)1
[1] LWT-Food Science and Technology, ETH Zentrum, Schmelzbergstrasse 7, 8092 Zürich, Switzerland - Fuente
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 3, pp 779-786, 8 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Gelatinization kinetics High hydrostatic pressure High pressure microscopic cell Rheology Waxy starch
- Palabra clave (fr)
- Amidon cireux Chambre haute pression Cinétique Gélatinisation Haute pression Pression hydrostatique Propriété rhéologique Sous pression Structure pH Polyoside Traitement physique
- Palabra clave (in)
- Waxy starch High pressure cell Kinetics Gelatinization High pressure Hydrostatic pressure Rheological properties Under pressure Structure pH Polysaccharide Physical dressing
- Palabra clave (es)
- Almidon cereso Cámara alta presión Cinética Gelatinización Alta presión Presión hidrostática Propiedad reológica Bajo presión Estructura pH Poliósido Procesamiento físico
- Clasificación
- 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
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 23879665
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.2010.07.002 
https://dx.doi.org/10.1016/j.lwt.2010.07.002
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