Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility-Reference-Cited by-同舟云学术

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

Published:2021-01-31 Issue:3-4 Volume:73 Page:2000237
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Reyes Isabel¹,Hernandez‐Jaimes Carmen²^ORCID,Vernon‐Carter Eduardo Jaime³^ORCID,Bello‐Perez Luis A.⁴^ORCID,Alvarez‐Ramirez Jose³

Affiliation:

1. Departamento de Industrias Alimentarias Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Tecnológico Nacional de México Apan Hidalgo 43900 México

2. Facultad de Ciencias Campus El Cerrillo Universidad Autónoma del Estado de México Toluca 50200 México

3. Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX Apartado 09340 México

4. CEPROBI Instituto Politécnico Nacional Yautepec Morelos México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000237

Reference36 articles.

1. Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties

2. Physicochemical and Functional Properties of Ozone-Oxidized Starch

3. Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility

4. Partial characterization of banana starches oxidized by different levels of sodium hypochlorite

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