651
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Wang WM, Lai VMF, Chang KF, Lu S, Ho HH. Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches. STARCH-STARKE 2006. [DOI: 10.1002/star.200600531] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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652
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Mali S, Grossmann MVE, García MA, Martino MN, Zaritzky NE. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.031] [Citation(s) in RCA: 258] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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653
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Karam LB, Ferrero C, Martino MN, Zaritzky NE, Grossmann MVE. Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01110.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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654
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655
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Bello-Pérez LA, García-Suárez FJ, Méndez-Montealvo G, Oliveira do Nascimento JR, Lajolo FM, Cordenunsi BR. Isolation and Characterization of Starch from Seeds ofAraucaria brasiliensis: A Novel Starch for Application in Food Industry. STARCH-STARKE 2006. [DOI: 10.1002/star.200500455] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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656
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Huang CC, Lin MC, Wang CC. Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.11.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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657
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Singh S, Raina C, Bawa A, Saxena DC. Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb11441.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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658
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Aktaş N, Gençcelep H. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat. Meat Sci 2006; 74:404-8. [PMID: 22062852 DOI: 10.1016/j.meatsci.2006.04.012] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2006] [Revised: 04/13/2006] [Accepted: 04/16/2006] [Indexed: 10/24/2022]
Abstract
Gelatinized, solubilized/dispersed and retrograded starches were produced from normal (unmodified) corn and potato starches, and were used with sheep tail fat for sausage batters. Emulsion stability, jelly and fat separation, water holding capacity (WHC), emulsion viscosity and batter pH were determined. Penetrometer reading after cooking of the batters, and tenderness of the end-product were determined. Modified starches statistically (p<0.01) affected emulsion stability and emulsion viscosity. The modification process was not significant for pH, WHC, jelly and fat separation and penetrometer values (p>0.05). While type of used starch had a significant effect on jelly and fat separation (p<0.05), for the other measurements it was not significant (p>0.05).
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Affiliation(s)
- N Aktaş
- Atatürk University, Agricultural Faculty, Food Engineering Department, Erzurum 25240, Turkey
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659
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Song ZG, Wang JH, Wang HZ, Zhao AH, Liu CX, Tian JC. Some Properties of Starch Isolated fromRadix Cynanchi bungei. STARCH-STARKE 2006. [DOI: 10.1002/star.200500443] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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660
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Tattiyakul J, Naksriarporn T, Pradipasena P, Miyawaki O. Effect of Moisture on Hydrothermal Modification of YamDioscorea hispida Dennst Starch. STARCH-STARKE 2006. [DOI: 10.1002/star.200500462] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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661
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Lee CL, Wang JJ, Kuo SL, Pan TM. Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent--monacolin K and antiinflammation agent--monascin. Appl Microbiol Biotechnol 2006; 72:1254-62. [PMID: 16568313 DOI: 10.1007/s00253-006-0404-8] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2005] [Revised: 02/26/2006] [Accepted: 03/05/2006] [Indexed: 11/26/2022]
Abstract
Monacolin K, an inhibitor for cholesterol synthesis, is the secondary metabolite of Monascus species. The formation of the secondary metabolites of the Monascus species is affected by cultivation environment and method. This research uses sweet potato (Ipomoea batatas), potato (Solanum tuberosum), casava (Manihot esculenta), and dioscorea (Dioscorea batatas) as the substrates and discusses the best substrate to produce monacolin K. The results show that Monascus purpureus NTU 301, with dioscorea as the substrate, can produce monacolin K at 2,584 mg kg(-1), which is 5.37 times to that resulted when rice is used as the substrate. In addition, more amount of yellow pigment can be found in Monascus-fermented dioscorea than in Monascus-fermented rice. The certain composition of yellow pigment is identified as monascin, which has been shown as an antiinflammation agent exhibiting potent inhibitory effects on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced inflammation in mice in previous studies. Therefore, dioscorea is concluded to be the best substrate for Monascus species to produce the cholesterol-lowering agent-monacolin K and antiinflammation agent-monascin.
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Affiliation(s)
- Chun-Lin Lee
- Institute of Microbiology and Biochemistry, National Taiwan University, 1, Sec. 4, Roosevelt Road, Tapei 10617, Taiwan
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662
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Loisel C, Maache-Rezzoug Z, Esneault C, Doublier J. Effect of hydrothermal treatment on the physical and rheological properties of maize starches. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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663
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Prediction of sweetpotato starch physiochemical quality and pasting properties using near-infrared reflectance spectroscopy. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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664
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Shujun W, Hongyan L, Wenyuan G, Haixia C, Jiugao Y, Peigen X. Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.07.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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665
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Singh N, Inouchi N, Nishinari K. Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:10193-9. [PMID: 16366714 DOI: 10.1021/jf050923j] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The starches were separated from unripe apples of five cultivars (Criterion, Ruspippum, Red Spur, Skyline Supreme, and Granny Smith) and evaluated using scanning electron microscopy (SEM), gel permeation chromatography (GPC), X-ray diffraction, differential scanning calorimetry (DSC), and dynamic viscoelasticity. SEM showed the presence of round granules as well as granules that had been partially degraded, probably by amylases. The starch granules in different apple starches ranged between 4.1 and 12.0 mum. Debranching of starch with isoamylase and subsequent fractionation of debranched materials by GPC revealed the presence of an apparent amylose, an intermediate fraction (mixture of amylose and amylopectin), long side chains of amylopectin, and short side chains of amylopectin in the range of 28-35.2, 3.6-4.4, 20-21.3, and 39.9-47.1%, respectively. The swelling power of starches ranged between 14.4 and 21.3 g/g. X-ray diffraction of apple starches showed a mixture of A- and B-type patterns. All apple starches showed peak intensities lower than that observed for normal corn and potato starch, indicating the lower crystallinity. The transition temperatures (onset temperature, T(o); peak temperature, T(p); and conclusion temperature, T(c)) and enthalpy of gelatinization (deltaH(gel)) determined using DSC ranged between 54.7 and 56.2 degrees C, between 57.1 and 59.1 degrees C, between 60.2 and 63.5 degrees C, and between 3.3 and 4.2 J/g, respectively. The viscoelastic properties of starch from different cultivars measured during heating and cooling using a rheometer differed significantly. Red Spur and Criterion starches with larger granule size showed higher G' and G' ' values, whereas those containing smaller size and amylolytically degraded granules showed lower G' and G' '.
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Affiliation(s)
- Narpinder Singh
- Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan
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666
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Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.07.003] [Citation(s) in RCA: 215] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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667
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Aparicio-Saguilán A, Flores-Huicochea E, Tovar J, García-Suárez F, Gutiérrez-Meraz F, Bello-Pérez LA. Resistant Starch-rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization. STARCH-STARKE 2005. [DOI: 10.1002/star.200400386] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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668
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Jayakody L, Hoover R, Liu Q, Weber E. Studies on tuber and root starches. I. Structure and physicochemical properties of innala (Solenostemon rotundifolius) starches grown in Sri Lanka. Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.11.015] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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669
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Blennow A, Sjöland AK, Andersson R, Kristiansson P. The distribution of elements in the native starch granule as studied by particle-induced X-ray emission and complementary methods. Anal Biochem 2005; 347:327-9. [PMID: 16289081 DOI: 10.1016/j.ab.2005.06.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2005] [Revised: 06/06/2005] [Accepted: 06/07/2005] [Indexed: 11/23/2022]
Affiliation(s)
- Andreas Blennow
- Center for Molecular Plant Physiology, Plant Biochemistry Laboratory, Department of Plant Biology, The Royal Veterinary and Agricultural University, 40 Thorvaldsensvej, DK-1871 Fredriksberg C, Copenhagen, Denmark.
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670
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Lu TJ, Chen JC, Lin CL, Chang YH. Properties of starches from cocoyam (Xanthosoma sagittifolium) tubers planted in different seasons. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.05.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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671
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Lee J, Kumar R, Rozman H, Azemi B. Pasting, swelling and solubility properties of UV initiated starch-graft-poly(AA). Food Chem 2005. [DOI: 10.1016/j.foodchem.2003.08.032] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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672
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Charles AL, Chang YH, Ko WC, Sriroth K, Huang TC. Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:2717-2725. [PMID: 15796616 DOI: 10.1021/jf048376+] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T(o) = 63.7 degrees C on average) and low (57.3 degrees C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 microm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.
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Affiliation(s)
- Albert L Charles
- Institute of Tropical Agriculture and International Cooperation, and Department of Food Science, National Pingtung University of Science and Technology, Pingtung 9201, Taiwan.
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673
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Brunnschweiler J, Luethi D, Handschin S, Farah Z, Escher F, Conde-Petit B. Isolation, Physicochemical Characterization and Application of Yam (Dioscorea spp.) Starch as Thickening and Gelling Agent. STARCH-STARKE 2005. [DOI: 10.1002/star.200400327] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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674
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Sandhu KS, Singh N, Malhi NS. Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.03.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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675
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676
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Manek RV, Kunle OO, Emeje MO, Builders P, Rao GVR, Lopez GP, Kolling WM. Physical, Thermal and Sorption Profile of Starch Obtained fromTacca leontopetaloides. STARCH-STARKE 2005. [DOI: 10.1002/star.200400341] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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677
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Ikeda D, Ishibashi KI, Noda T, Hironaka K, Koaze H, Yamamoto K. Physicochemical Properties of Starches from Potatoes Stored at Low Temperature. J Appl Glycosci (1999) 2005. [DOI: 10.5458/jag.52.387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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678
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Mali S, Karam LB, Ramos LP, Grossmann MVE. Relationships among the composition and physicochemical properties of starches with the characteristics of their films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7720-7725. [PMID: 15675825 DOI: 10.1021/jf049225+] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The physical, molecular, and functional properties of corn, cassava, and yam starches were related to the film properties of these starches. Corn, cassava, and yam starches contained 25%, 19%, and 30% amylose, respectively. Amylose from yam starch showed the smallest molecular weight among the starches and amylopectin from corn starch the smallest molecular weight. Cassava starch presented a higher amylopectin content, and its gels and films were less strong, more transparent, and more flexible than corn and yam films. Plasticized films of the three starches were more flexible, with a higher strain and lower stress at break when the glycerol content increased. Unplasticized films were brittle and had water vapor permeability values ranging from 6.75 x 10(-10) to 8.33 x 10(-10) g m(-1) s(-1) Pa(-1). These values decreased when the glycerol content reached 20 g/100 g of starch because a more compact structure was formed. Then, at a glycerol content of 40 g/100 g of starch, the WVP increased because the film matrixes became less dense.
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Affiliation(s)
- Suzana Mali
- Departamento de Tecnologia de Alimentos e Medicamentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Caixa Postal 6001, CEP 86051-990, Londrina, Brazil.
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679
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González-Soto RA, Agama-Acevedo E, Solorza-Feria J, Rendón-Villalobos R, Bello-Pérez LA. Resistant Starch Made from Banana Starch by Autoclaving and Debranching. STARCH-STARKE 2004. [DOI: 10.1002/star.200400283] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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680
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Li J, Vasanthan T, Hoover R, Rossnagel B. Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase. Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00287-5] [Citation(s) in RCA: 127] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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681
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Kaur M, Singh N, Sandhu KS, Guraya HS. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.). Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.06.013] [Citation(s) in RCA: 113] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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682
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683
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Väänänen T, Ikonen T, Jokela K, Serimaa R, Pietilä L, Pehu E. X-ray scattering study on potato (Solanum tuberosum L.) cultivars during winter storage. Carbohydr Polym 2003. [DOI: 10.1016/j.carbpol.2003.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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684
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A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin. Carbohydr Polym 2003. [DOI: 10.1016/j.carbpol.2003.08.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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685
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Picerno P, Mencherini T, Lauro MR, Barbato F, Aquino R. Phenolic constituents and antioxidant properties of Xanthosoma violaceum leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:6423-6428. [PMID: 14558757 DOI: 10.1021/jf030284h] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
An extract of Xanthosoma violaceum leaves was subjected to a polyphenol profile determination, including total polyphenols, and antioxidant activity evaluation. Analysis of the extract resulted in the isolation of a new flavone C-glycoside, apigenin 6-C-beta-D-glucopyranosyl-8-C-beta-D-apiofuranoside (1), as well as known flavone C-glycosides, including vitexin (2), isovitexin (3), isovitexin 4'-O-rhamnopyranoside (4), apigenin 6-C-[beta-D-glucopyranosyl-(1-->6)-beta-D-glucopyranoside] (5), and apigenin 6,8-diC-beta-D-glucopyranoside (6). The antioxidant activity of the extract was assessed by means of two different in vitro tests: bleaching of the stable 1,1-diphenyl-2-picrylhydrazyl radical (DPPH test) and peroxidation induced by the water-soluble radical initiator 2,2'-azobis(2-amidinopropane) hydrochloride, on mixed dipalmitoylphosphatidylcholine/linoleic acid unilamellar vesicles (LP-LUV test). In both tests used, the extract and a fraction II showed a significant antioxidant/free-radical scavenging effect (fraction II, EC(50) = 11.6 microg/mL) in comparison to alpha-tocopherol (EC(50) = 10.1 microg/mL).
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Affiliation(s)
- Patrizia Picerno
- Dipartimento di Scienze Farmaceutiche and Scuola di Specializzazione in Scienza e Tecnologia Cosmetiche, University of Salerno, Invariante 11/C, 84084 Fisciano, Salerno, Italy
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686
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Moraru C, Kokini J. Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods. Compr Rev Food Sci Food Saf 2003; 2:147-165. [DOI: 10.1111/j.1541-4337.2003.tb00020.x] [Citation(s) in RCA: 255] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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687
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Thitipraphunkul K, Uttapap D, Piyachomkwan K, Takeda Y. A comparative study of edible canna (Canna edulis) starch from different cultivars. Part I. Chemical composition and physicochemical properties. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00081-x] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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688
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Yusuph M, Tester RF, Ansell R, Snape CE. Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00549-6] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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689
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690
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Molecular Basis of the Gelatinisation and Swelling Characteristics of Waxy Rice Starches Grown in the Same Location During the Same Season. J Cereal Sci 2003. [DOI: 10.1006/jcrs.2002.0508] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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