Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures-Reference-Cited by-同舟云学术

Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

Published:2017-02 Issue: Volume:216 Page:194-200
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ziegler Valmor,Ferreira Cristiano Dietrich,Goebel Jorge Tiago Schwanz,El Halal Shanise Lisie Mello,Santetti Gabriela Soster,Gutkoski Luiz Carlos,Zavareze Elessandra da Rosa,Elias Moacir Cardoso

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguicu-lata (L.) Walp);Adebooye;Innovative Food Science and Emerging Technologies,2008

2. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches;Altay;Journal of Agricultural and Food Chemistry,2006

3. Official methods of analysis;AOAC Association of Official Analytical Chemists,2006

4. Isolation, composition, morphological and pasting properties of starches from rice cultivars grown in Nigeria;Ashogbon;Starch/Starke,2012

5. Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time;Bandeira;Carbohydrate Polymers,2015

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in the starch quality of adlay seed varieties (Coix lacryma-jobi L.) from different regions in China after high-temperature storage;International Journal of Biological Macromolecules;2024-10

2. Effects of four types of packaging on the structural characteristics, quality attributes, and antioxidant activity of foxtail millet during storage;CyTA - Journal of Food;2024-08-14

3. Effects of cold plasma pretreatment before different drying process on the structural and functional properties of starch in Chinese yam;International Journal of Biological Macromolecules;2024-08

4. Quality characterization, variety discrimination and correlations amongst twelve landraces of black rice of Assam and Manipur, India;Journal of Food Composition and Analysis;2024-06

5. Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks;Foods;2024-05-13