Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels
- Autor
- ZIEBA, Tomasz1 ; JUSZCZAK, Lesław2 ; GRYSZKIN, Artur1
[1] Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, ul. C.K. Norwida 25, 50 - 375 Wrocław, Poland
[2] Department of Analysis and Evaluation of Food Quality, University of Agriculture in Cracow, Poland - Fuente
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 5, pp 1321-1327, 7 p ; ref : 1/2 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
- Acetylation Potato starch Resistant starch Retrogradation
- Palabra clave (fr)
- Acétylation Amidon pomme de terre Amidon résistant Propriété rhéologique Préparation Pâte Rétrogradation Saccharification Fibre alimentaire Polyoside
- Palabra clave (in)
- Acetylation Potato starch Resistant starch Rheological properties Preparation Paste Retrogradation Saccharification Dietary fiber Polysaccharide
- Palabra clave (es)
- Acetilación Almidón patata Almidón resistente Propiedad reológica Preparación Pasta Retrogradación Sacarificación Fibra alimenticia Poliósido
- 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
- 23904312
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.2010.12.016 
https://dx.doi.org/10.1016/j.lwt.2010.12.016
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