Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content
- Author
- XIANGLI KONG1 2 ; KASAPIS, Stefan3 ; JINSONG BAO1 ; CORKE, Harold2
[1] Institute of Nuclear Agricultural Sciences, Huajiachi Campus, Zhejiang University, Hangzhou, China
[2] School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong-Kong
[3] School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic 3001, Australia - Source
Journal of the science of food and agriculture. 2012, Vol 92, Num 8, pp 1800-1807, 8 p ; ref : 27 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- acid modification elastic modulus gelatinisation pasting rheology
- Keyword (fr)
- Amarante Amidon Amylose Hydrolyse Modification Module élasticité Propriété rhéologique Propriété thermique Pseudocéréale Glucide Polyoside
- Keyword (en)
- Amaranth Starch Amylose Hydrolysis Modification Elastic modulus Rheological properties Thermal properties Pseudocereals Carbohydrate Polysaccharide
- Keyword (es)
- Amaranto Almidón Amilosa Hidrólisis Modificación Módulo elasticidad Propiedad reológica Propiedad térmica Seudocereales 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25866695
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.5549 
https://dx.doi.org/10.1002/jsfa.5549
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