Thermal degradation of starch sources: Green banana, potato, cassava, and corn - kinetic study by non-isothermal procedures-Reference-Cited by-同舟云学术

Thermal degradation of starch sources: Green banana, potato, cassava, and corn - kinetic study by non-isothermal procedures

Published:2014-03-03 Issue:7-8 Volume:66 Page:691-699
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Pineda-Gómez Posidia¹²,Angel-Gil Natalia C¹,Valencia-Muñoz Carolina¹,Rosales-Rivera Andres¹,Rodríguez-García Mario E³

Affiliation:

1. Facultad de Ciencias Exactas y Naturales; Laboratorio de Magnetismo y Materiales Avanzados; Universidad Nacional de Colombia; Manizales Caldas Colombia

2. Universidad de Caldas; Manizales Caldas Colombia

3. Departamento de Nanotecnología; Centro de Física Aplica y Tecnología Avanzada; Universidad Nacional Autónoma de México; Quréretaro Mexico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201300210/fullpdf

Reference23 articles.

1. Starch in Food

2. ICTAC Kinetics Committee recommendations for performing kinetic computations on thermal analysis data;Vyazovkin;Thermochim. Acta,2011

3. Kinetics of thermal degradation applied to starches from different botanical origins by non-isothermal procedures;Guinesi;Thermochim. Acta,2006

4. Determination of thermal stability and activation energy of polyvinyl alcohol-cassava starch blends;Lee;Carbohydr. Polym.,2011

5. Thermogravimetric analysis of the decomposition of poly(1,4-dioxan-2-one)/starch blends;Wang;Polym. Degrad. Stab.,2003

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