Evaluation of the degree of starch pyrodextrinization by binary digital image colorimetry
Author:
Affiliation:
1. National Research Ogarev Mordovia State University; LLC «Exponenta»
2. LLC «Exponenta»
3. JSC «Ruzkhimmash»
4. Lobachevsky Nizhny Novgorod National Research State University
5. National Research Ogarev Mordovia State University
Publisher
TEST-ZL Publishing
Reference19 articles.
1. Lei N., Chai S., Xu M., et al. Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study / Int. J. Biol. Macromol. 2020. Vol. 147. P. 109 – 116. DOI: 10.1016/j.ijbiomac.2020.01.060
2. Gupta D., Singh A., Jaiswal R., et al. Functional characteristics, dry heating and irradiation treatment of starch — A short review / AUDJG — Food Technology. 2020. Vol. 44. P. 212 – 229. DOI: 10.35219/foodtechnology.2020.1.13
3. Bai Y., Shi Y. C. Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy / Carbohydr. Polym. 2016. Vol. 151. P. 426 – 433. DOI: 10.1016/j.carbpol.2016.05.058
4. Laurentin A., Cárdenas M., Ruales J., et al. Preparation of indigestible pyrodextrins from different starch sources / J. Agric. Food Chem. 2003. Vol. 51. P. 5510 – 5515. DOI: 10.1021/JF0341518
5. Chena J., Xiao J., Wang Z., et al. Effects of reaction condition on glycosidic linkage structure, physical-chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch / Food Chem. 2020. Vol. 320. 126491. DOI: 10.1016/j.foodchem.2020.126491
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