51
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Sudheesh C, Sunooj KV, George J, Kumar S, Vikas, Sajeevkumar VA. Impact of γ− irradiation on the physico-chemical, rheological properties and in vitro digestibility of kithul (Caryota urens) starch; a new source of nonconventional stem starch. Radiat Phys Chem Oxf Engl 1993 2019. [DOI: 10.1016/j.radphyschem.2019.04.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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52
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Composition and Physicochemical Properties of Three Chinese Yam ( Dioscorea opposita Thunb.) Starches: A Comparison Study. Molecules 2019; 24:molecules24162973. [PMID: 31426303 PMCID: PMC6719080 DOI: 10.3390/molecules24162973] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/11/2019] [Accepted: 08/15/2019] [Indexed: 11/24/2022] Open
Abstract
The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.
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53
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Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave. Int J Biol Macromol 2019; 134:308-315. [DOI: 10.1016/j.ijbiomac.2019.05.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/05/2019] [Accepted: 05/06/2019] [Indexed: 12/18/2022]
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54
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Oyeyinka SA, Umaru E, Olatunde SJ, Joseph JK. Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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55
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Przetaczek-Rożnowska I, Fortuna T, Wodniak M, Łabanowska M, Pająk P, Królikowska K. Properties of potato starch treated with microwave radiation and enriched with mineral additives. Int J Biol Macromol 2019; 124:229-234. [DOI: 10.1016/j.ijbiomac.2018.11.153] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/14/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
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56
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Xie Y, Li MN, Chen HQ, Zhang B. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chem 2019; 274:351-359. [DOI: 10.1016/j.foodchem.2018.09.034] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/01/2018] [Accepted: 09/04/2018] [Indexed: 10/28/2022]
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57
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Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.072] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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58
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Physical and structural properties of potato starch modified by dielectric treatment with different moisture content. Int J Biol Macromol 2018; 118:1455-1462. [DOI: 10.1016/j.ijbiomac.2018.06.149] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/04/2018] [Accepted: 06/27/2018] [Indexed: 11/23/2022]
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59
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Zhou M, Shi L, Cheng F, Lin Y, Zhu PX. High-Efficient Preparation of Carboxymethyl Starch via Ball Milling With Limited Solvent Content. STARCH-STARKE 2018. [DOI: 10.1002/star.201700250] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mi Zhou
- Textile Institute, College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Lei Shi
- Textile Institute, College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Fei Cheng
- Textile Institute, College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Yi Lin
- Textile Institute, College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Pu-Xin Zhu
- Textile Institute, College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
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60
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Verma R, Jan S, Rani S, Jan K, Swer TL, Prakash KS, Dar M, Bashir K. Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. Radiat Phys Chem Oxf Engl 1993 2018. [DOI: 10.1016/j.radphyschem.2017.11.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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61
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Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydr Polym 2017; 177:232-240. [DOI: 10.1016/j.carbpol.2017.08.121] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 08/23/2017] [Accepted: 08/28/2017] [Indexed: 01/08/2023]
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62
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Yang Q, Qi L, Luo Z, Kong X, Xiao Z, Wang P, Peng X. Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.011] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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63
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Fan D, Wang L, Zhang N, Xiong L, Huang L, Zhao J, Wang M, Zhang H. Full-time response of starch subjected to microwave heating. Sci Rep 2017; 7:3967. [PMID: 28638148 PMCID: PMC5479818 DOI: 10.1038/s41598-017-04331-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Accepted: 05/12/2017] [Indexed: 11/09/2022] Open
Abstract
The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microwaves to the effects by rapid and regular conventional heating. Our results show that microwave heating promotes the rapid rearrangement of starch molecules at low temperatures; starch showed a stable dielectric response and a high dielectric constant. Microwave heating changed the Cole-Cole curve and the polarization of starch suspension at low temperatures. A marked transition at 2.45 GHz resulted in a double-polarization phenomenon. At temperatures below gelatinization, microwave-induced dielectric rearrangement and changes in the polarization characteristics of starch suspensions reduced the absorption properties; at temperatures above gelatinization, these characteristics became consistent with conventional heating. Throughout the heating process, microwaves change the electrical response and polarization characteristics of the starch at low temperatures, but on the macro level, there is no enhancement of the material's microwave absorption properties. In contrast, with the warming process, the starch exhibited a "blocking effect", and the absorption properties of the starch quickly returned to the level observed in conductive heating after gelatinization.
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Affiliation(s)
- Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Liyun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Lei Xiong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Luelue Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
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64
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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1910-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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65
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Bashir K, Swer TL, Prakash KS, Aggarwal M. Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.050] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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66
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Shen H, Fan D, Huang L, Gao Y, Lian H, Zhao J, Zhang H. Effects of microwaves on molecular arrangements in potato starch. RSC Adv 2017. [DOI: 10.1039/c6ra28048j] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effects of microwave heating on the molecular arrangements in potato starch, including single and double helices and amorphous structures, were studied using a 13C CP/MAS NMR method combined with X-ray diffraction.
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Affiliation(s)
- Huijie Shen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Luelue Huang
- School of Applied Chemistry and Biological Technology
- Shenzhen Polytechnic
- Shenzhen 518055
- China
| | - Yishu Gao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | | | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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67
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68
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Deka D, Sit N. Dual modification of taro starch by microwave and other heat moisture treatments. Int J Biol Macromol 2016; 92:416-422. [DOI: 10.1016/j.ijbiomac.2016.07.040] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 10/21/2022]
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69
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Javidipour I, Erinç H, Baştürk A, Tekin A. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1214963] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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70
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Sarangapani C, Thirumdas R, Devi Y, Trimukhe A, Deshmukh RR, Annapure US. Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.003] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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71
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Pérez-Quirce S, Ronda F, Melendre C, Lazaridou A, Biliaderis CG. Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1741-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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72
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Roy Goswami S, Dumont MJ, Raghavan V. Microwave Assisted Synthesis of 5-Hydroxymethylfurfural from Starch in AlCl3·6H2O/DMSO/[BMIM]Cl System. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.6b00201] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shrestha Roy Goswami
- Department
of Bioresource
Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Québec H9X3V9, Canada
| | - Marie-Josée Dumont
- Department
of Bioresource
Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Québec H9X3V9, Canada
| | - Vijaya Raghavan
- Department
of Bioresource
Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Québec H9X3V9, Canada
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73
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Chen X, Li X, Mao X, Huang H, Miao J, Gao W. Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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74
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Li H, Lin R, He J, Long H, Liao W, Chen Q. Effect of pretreatment on the enzymatic synthesis of rosin acid starch. NEW J CHEM 2016. [DOI: 10.1039/c5nj02757h] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Esterification reaction efficiency was improved by pretreatment of starch, and the high DS of RAS was achieved.
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Affiliation(s)
- He Li
- Key Laboratory of New Techniques for Chemical and Biological Conversion Process
- School of Chemistry and Chemical Engineering
- Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Rihui Lin
- Key Laboratory of New Techniques for Chemical and Biological Conversion Process
- School of Chemistry and Chemical Engineering
- Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Junbin He
- Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources
- College of Marine Sciences and Biotechnology, Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Han Long
- Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources
- College of Marine Sciences and Biotechnology, Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Wei Liao
- Department of Food and Biotenology
- Guangxi Polytechnic
- Nanning 530226
- P. R. China
| | - Qiyong Chen
- Nanning dawn Light Chemical Co., Ltd
- Nanning
- P. R. China
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75
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Yang Q, Yang Y, Luo Z, Xiao Z, Ren H, Li D, Yu J. Effects of Lecithin Addition on the Properties of Extruded Maize Starch. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12579] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Qingyu Yang
- College of Food Science; Northeast Agricultural University; Harbin China
- Food and Bioengineering College; Qiqihar University; Qiqihar China
| | - Yong Yang
- Food and Bioengineering College; Qiqihar University; Qiqihar China
| | - Zhigang Luo
- Carbohydrate Lab; College of Light Industry and Food Science; South China University of Technology; Guangzhou China
| | - Zhigang Xiao
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Haibin Ren
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Demin Li
- College of Food Science; Northeast Agricultural University; Harbin China
| | - Jinping Yu
- College of Food Science; Northeast Agricultural University; Harbin China
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76
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Chen HM, Fu X, Luo ZG. Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.034] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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77
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Ismailoglu SO, Basman A. Physicochemical properties of infrared heat-moisture treated wheat starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500160] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sadiye Ozden Ismailoglu
- Department of Food Engineering; Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
| | - Arzu Basman
- Department of Food Engineering; Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
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78
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Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.04.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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79
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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80
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Ismailoglu SO, Basman A. Effects of infrared heat-moisture treatment on physicochemical properties of corn starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400266] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Sadiye Ozden Ismailoglu
- Food Engineering Department, Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
| | - Arzu Basman
- Food Engineering Department, Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
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81
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Román L, Martínez MM, Rosell CM, Gómez M. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1493-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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82
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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83
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Li J, Han W, Xu J, Xiong S, Zhao S. Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating. STARCH-STARKE 2014. [DOI: 10.1002/star.201300208] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jiangtao Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Wenfang Han
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Jindong Xu
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Siming Zhao
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
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84
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Ocloo FCK, Minnaar A, Emmambux NM. Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201300221] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fidelis C. K. Ocloo
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
- Radiation Technology Centre; Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission; Legon, Accra Ghana
| | - Amanda Minnaar
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
| | - Naushad M. Emmambux
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
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85
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Sofi BA, Wani IA, Masoodi FA, Saba I, Muzaffar S. Effect of gamma irradiation on physicochemical properties of broad bean (Vicia faba L.) starch. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.021] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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86
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Affiliation(s)
- Mirela Braşoveanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory; Bucharest-Măgurele; Romania
| | - Monica R. Nemţanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory; Bucharest-Măgurele; Romania
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87
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Luo Z, Xu Z. Characteristics and application of enzyme-modified carboxymethyl starch in sausages. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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88
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Lukasiewicz M, Kowalski S. Low power microwave-assisted enzymatic esterification of starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100095] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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89
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Luo ZG, Fu X, Gao QY, Yu SJ. Effect of acid hydrolysis in the presence of anhydrous alcohols on the structure, thermal and pasting properties of normal, waxy and high-amylose maize starches. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02509.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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90
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Guillard V, Mauricio-Iglesias M, Gontard N. Effect of Novel Food Processing Methods on Packaging: Structure, Composition, and Migration Properties. Crit Rev Food Sci Nutr 2010; 50:969-88. [DOI: 10.1080/10408390903001768] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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91
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92
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Luo Z, Fu X, He X, Luo F, Gao Q, Yu S. Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content. STARCH-STARKE 2008. [DOI: 10.1002/star.200800014] [Citation(s) in RCA: 140] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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