Physicochemical Characteristics of Unripe Apple Starches
Author:
Affiliation:
1. Department of Nutrition, Faculty of Health Science, Aomori University of Health and Welfare
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/65/10/65_478/_pdf
Reference5 articles.
1. 4) Fiske, C.H. and Subbarow, Y. (1925). The colorimetric determination of phosphorus. J. Biol. Chem., 66, 375-400.
2. 8) Stevenson, D.G., Domoto, P.A., and Jane, J. (2006). Structures and functional properties of apple (Malus domestica Borkh) fruit starch. Carbohydr. Polym., 63, 432-441.
3. 12) Noda, T., Tsuda, S., Mori, M., Takigawa, S., Matsuura-Endo, C., Hashimoto, N., and Yamauchi, H. (2004). Properties of starches from potato varieties grown in Hokkaido. J.Appl.Glycosci., 51, 241-246.
4. 13) Hizukuri, S., Takeda, Y., and Matsubayashi, T. (1979). The effect of phosphorus in starch granules on raw starch digestion by bacterial alpha-amylase. Journal of the Japanese Society of Starch Science, 26, 112-116.
5. 15) Jane, J., Chen, Y.Y., Lee, L.F., McPherson, A.E., Wong, K.S., Radosavljevic, M., and Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem., 76, 629-637.
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