Changes in Properties of Starches Heated in Monoglycerides-Reference-Cited by-同舟云学术

Changes in Properties of Starches Heated in Monoglycerides

Published:2008 Issue:12 Volume:55 Page:589-596
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Ito Tomomi¹,Adachi Takuo²,Ohara Akihiro²,Yamada Tetsuya²

Affiliation:

1. Aichi Mizuho College

2. Faculty of Agriculture, Meijo University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/55/12/55_12_589/_pdf

Reference6 articles.

1. 2) Krog, N. and Nybo-Jensen, B., Interaction of monoglycerides in dufferent physical stats with amylose and their anti-firming effects in bread. J. Food Technol., 5, 77-87 (1970).

2. 7) Ito, T., Hasegawa, W., Adachi, T., Kojima, M. and Yamada, T., Effect of Surfactant Addition on Viscosity Profiles of Starches. Scientific Reports of the Faculty of Agriculture Meijo University, 40, 61-70 (2004).

3. 8) Takeda, C., Takeda, Y. and Hizukuri, S., Physicochemical Properties of Lily Starch. Cereal Chem., 60, 212-216 (1983).

4. 9) Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., Colorimetric Method for Determination of Sugars and Related Substances. Anal. Chem., 28, 350-356 (1956).

5. 10) Krog, N., Amylose Complexing Effect of Food Grade Emulsifiers. Die Stärke, 23, 206-210 (1971).

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1. [Note] Physical Properties of Dry Heated Wheat Starch Granules;Bulletin of Applied Glycoscience;2012

2. [Note] ESR Analysis of Starch Heated in Monoacylglycerols;Bulletin of Applied Glycoscience;2011