Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch-Reference-Cited by-同舟云学术

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Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch

Published:2019 Issue:3 Volume:9 Page:1664-1670
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Jiao Liping¹²³⁴⁵,Xia Shuqin¹²³⁴⁵^ORCID,Zhang Xiaoming¹²³⁴⁵^ORCID,Liu Jianzeng⁶⁷⁸,Yu Jingyang¹²³⁴⁵,Zhang Man¹²³⁴⁵,Wang Xuejiao¹²³⁴⁵,Qi Xiangzhen⁶⁷⁸

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

4. Jiangnan University

5. Wuxi

6. Laiwu Manhing Foods Corporation

7. Laiwu

8. China

Abstract

4 mol L⁻¹ CaCl₂ change the crystallization and polarization properties of starch at room temperature, which made ginger coloring evenly.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA09025D

Reference42 articles.

1. Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)

2. Screening of the antioxidant potentials of six Salvia species from Turkey

3. Cancer preventive properties of ginger: A brief review

4. Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy

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1. Effect of Sago Starch on CuO Nanorods Impregnated in the Soy Protein Matrix: A Green Approach Using the Cytosine Molecule as an Electrochemical Sensor for Pharmaceutics;ACS Applied Engineering Materials;2023-08-09

2. Effects of pectin-calcium matrices on controlling in vitro digestion of normal maize starch;Food Hydrocolloids;2023-07

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