Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents-Reference-Cited by-同舟云学术

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Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents

Published:2010-12 Issue:3 Volume:123 Page:711-719
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dias Alvaro Renato Guerra,da Rosa Zavareze Elessandra,Spier Franciela,de Castro Luis Antonio Suita,Gutkoski Luiz Carlos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Effect of annealing and heat moisture conditioning on the physicochemical characteristics of Bambarra groundnut (Voandzeia subterranea) starch;Adebowale;Nahrung-Food,2002

2. Hydrothermal treatments of Finger millet (Eleusine coracana) starch;Adebowale;Food Hydrocolloids,2005

3. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch;Brumovsky;Cereal Chemistry,2001

4. Rice starch composition and characteristics;Champagne;Cereal Food World,1996

5. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches;Chung;Carbohydrate Polymers,2009

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3. Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam;International Journal of Biological Macromolecules;2024-05

4. Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise;Journal of Food Engineering;2024-03

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