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

  • Published:2011 Issue: Volume:1 Page:914-919
  • ISSN:2211-601X
  • Container-title:Procedia Food Science
  • language:en
  • Short-container-title:Procedia Food Science

Author:

Amorim Emanuele O.C.,Doval Vanessa C.,Cristianini Marcelo

Publisher

Elsevier BV

Subject

General Medicine

Reference6 articles.

1. Application of ozone for enhancing the microbiological safety and quality of foods: a review;Kim;Journal of Food Protection,1999

2. Development and evaluation of an ozonated water system for antimicrobial treatment of durum wheat;Dhillon;Journal of Food Science,2009

3. Impact of radiation processing on starch;Bhat;Comprehensive reviews in food science and food safety,2009

4. Sensory evaluation techniques;Meilgaard,1999

5. Instituto Adolfo Lutz (IAL). 2008. Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.

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1. Ozonation effects on structural and functional characteristics of starch;Future Foods;2024-06

2. Chemically Modified Starch;Methods and Protocols in Food Science;2024

3. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?;Trends in Food Science & Technology;2022-10

4. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review;Food Hydrocolloids;2022-08

5. Starch: An Overview;Food biopolymers: Structural, functional and nutraceutical properties;2021
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