Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase-Reference-Cited by-同舟云学术

Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase

Published:2022-11-28 Issue:1-2 Volume:75 Page:2200172
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Almeida Raphael Lucas Jacinto¹^ORCID,Santos Newton Carlos¹,Feitoza João Vítor Fonseca²,Eduardo Raphael da Silva³,Albuquerque Juliana Cruz⁴,Silva Rebeca de Almeida⁵,Pereira Tamires dos Santos⁶,Monteiro Shênia Santos⁷,Ribeiro Victor Herbert de Alcântara⁷,Silva Virgínia Mirtes de Alcântara⁷,Mota Mércia Mélo de Almeida⁸,Galdino Pablícia Oliveira⁹

Affiliation:

1. Chemical Engineering Department Federal University of Rio Grande do Norte Natal Rio Grande do Norte 59078‐970 Brazil

2. Department of Food Science and Technology Federal University of Ceará Fortaleza Ceará 60020‐181 Brazil

3. Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba 58429‐900 Brazil

4. Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba 58429‐900 Brazil

5. Department of Engineering Mauricio de Nassau University Center Campina Grande Paraíba 58410‐050 Brazil

6. Department of Agroindustry Federal Institute of Education Science and Technology of Pernambuco Belo Jardim Pernambuco 55145‐065 Brazil

7. Engineering and Management of Natural Resources Department Federal University of Campina Grande Campina Grande Paraíba 58429‐900 Brazil

8. Department of Food Engineering Federal University of Campina Grande Campina Grande Paraíba 58429‐900 Brazil

9. Department of Chemistry State University of Paraiba Campina Grande Paraíba 58429‐900 Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200172

Reference86 articles.

1. Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins

2. A comparative study of flow properties of basmati and non-basmati rice flour from two different mills

3. Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

4. Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice

5. Influence of different molar concentrations of acid on morphological, physicochemical and pasting properties of Pakistani Basmati and Irri rice starches

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