Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses
- Autor
- IE, Pauline S1 ; PETROS, Dave3 ; STINNER, Deborah H4 ; PHELAN, Paul Larry4 ; HAMAKER, Bruce3 ; KOELLING, Kurt W2 ; VODOVOTZ, Yael1
[1] Department of Food Science & Technology, The Ohio State University, Columbus, Ohio 43210, United States
[2] Department of Chemical & Biomolecular Engineering, The Ohio State University, Columbus, Ohio 43210, United States
[3] Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
[4] Department of Entomology, Organic Food and Farming Education and Research Program, The Ohio State University, Ohio Agriculture Research and Development Center, Wooster, Ohio 44691, United States - Titulo de la conferencia
- 5th International Conference on Polyphenols and Health
- Nombre de la conferencia
- International Conference on Polyphenols and Health (5 ; Sitges 2011-10-17)
- Autor ( monografía)
- TOMAS-BARBERAN, Francisco A (Editor)1 ; ANDRES-LACUEVA, Cristina (Editor)1
[1] Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, Espinardo, 30100 Murcía, Spain
[2] Biomarkers and Nutritional and Food Metabolomics Research Group, Department of Nutrition and Food Science, XaRTA, INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain - Fuente
Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 36, pp 9229-9235, 7 p ; ref : 47 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- American Chemical Society, Washington, DC
- País de la publicación
- United States
- Tipo de documento
- Conference Paper
- Idioma
- English
- Palabra clave de autor
- DSC HPSEC functional properties gelatinization rheology spelt starch
- Palabra clave (fr)
- Amidon Analyse thermique Calorimétrie différentielle balayage Epeautre Gélatinisation Propriété rhéologique Rhéologie Glucide Polyoside
- Palabra clave (in)
- Starch Thermal analysis Differential scanning calorimetry Spelt Gelatinization Rheological properties Rheology Carbohydrate Polysaccharide
- Palabra clave (es)
- Almidón Análisis térmico Análisis calorimétrico barrido exploración Espelta Gelatinización Propiedad reológica Reología Glúcido 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
- 26425048
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
10.1021/jf301171j 
https://dx.doi.org/10.1021/jf301171j
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