Evaluation of Physicochemical Properties of Starch from Brazilian Carioca Beans ( Phaseolus vulgaris )-Reference-Cited by-同舟云学术

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Evaluation of Physicochemical Properties of Starch from Brazilian Carioca Beans ( Phaseolus vulgaris )

Published:2021-08-26 Issue:1-2 Volume:74 Page:2000281
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Los Francine Gomes Basso¹,Chezini Amanda¹,Piroski Camila Sztoltz¹,Lacerda Luiz Gustavo¹^ORCID,Nogueira Alessandro¹,Demiate Ivo Mottin¹^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000281

Reference30 articles.

1. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

2. Elemental characterization of Brazilian beans using neutron activation analysis

3. Characteristics of starch isolated from black beans (Phaseolus vulgaris L.) stored for 12 months at different moisture contents and temperatures

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1. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours;International Journal of Food Science;2024-05-20

2. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour;International Journal of Biological Macromolecules;2024-05

3. Antimicrobial activity of geranium (Pelargonium graveolens) essential oil and its encapsulation in carioca bean starch ultrafine fibers by electrospinning;International Journal of Biological Macromolecules;2024-04

4. Non-Traditional Starches, Their Properties, and Applications;Foods;2023-10-16

5. Thermal properties of different types of starch: A review;Critical Reviews in Food Science and Nutrition;2022-11-02

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