The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch-Reference-Cited by-同舟云学术

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch

Published:2017 Issue:10 Volume:8 Page:3792-3802
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Zhang Xudong¹²³⁴⁵,Guo Dongwei¹²³⁴⁵,Xue Jiquan¹²³⁴⁵,Yanniotis Stavros⁶⁷⁸⁹,Mandala Ioanna⁶⁷⁸⁹

Affiliation:

1. Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region

2. Ministry of Agriculture

3. Northwest A & F University

4. Shaanxi

5. China

6. Food Science & Nutrition

7. Agricultural University of Athens

8. Athens

9. Greece

Abstract

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO01041A

Reference45 articles.

1. WHO , Report of a WHO Forum and Technical Meeting, 2007

2. F. Angus and D.Kilcast, Reducing salt in foods: practical strategies, 2007, pp. 3–17

3. USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS

4. Taste quality profiles for fifteen organic and inorganic salts

5. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

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