Ozone: An Advanced Oxidation Technology for Starch Modification-Reference-Cited by-同舟云学术

Ozone: An Advanced Oxidation Technology for Starch Modification

Published:2019-03-01 Issue:6 Volume:41 Page:491-507
ISSN:0191-9512
Container-title:Ozone: Science & Engineering
language:en
Short-container-title:Ozone: Science & Engineering

Author:

Pandiselvam R.¹^ORCID,Manikantan M.R.¹,Divya V.²,Ashokkumar C.³,Kaavya R.⁴,Kothakota Anjineyulu⁵,Ramesh S.V.¹

Affiliation:

1. Physiology, Biochemistry and -Post Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671 124, India

2. Department of Food Technology, College of Food and Dairy Technology, Chennai, Tamil Nadu 600052, India

3. Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Chennai, Tamil Nadu 600052, India

4. Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, Bangkok 12120, Thailand

5. Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala 695 019, India

Publisher

Informa UK Limited

Subject

Environmental Chemistry,Environmental Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/01919512.2019.1577128

Reference137 articles.

1. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

2. Physico-chemical characterisation of sago starch

3. Effect of Chlorine Treatment on Wheat Flour and Starch: Measurement of Thermal Properties by Differential Scanning Calorimetry

4. Effect of ozonation on the sensory characteristics and pasting properties of cassava starch

5. Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch

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