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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch

التفاصيل البيبلوغرافية
العنوان: Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch
المؤلفون: Yan-Yan Ning, Xue-De Wang, Wen-Bo Miao, Hua-Min Liu, Hong-Rui Huang, Xiao-Shuang Cai
المصدر: Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103407-(2021)
بيانات النشر: Elsevier BV, 2021.
سنة النشر: 2021
مصطلحات موضوعية: Dry heating, Moisture, Chemistry, Starch, General Chemical Engineering, food and beverages, Seed gum, General Chemistry, Chinese quince seed gum, Pasting properties, Industrial utilization, chemistry.chemical_compound, Dry heat, Food science, Crystalline structure, QD1-999, Tigernut starch
الوصف: To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed with Chinese quince seed gum (1% w/w) was investigated. Modifying the starch significantly (p
تدمد: 1878-5352
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f2b41b08b1235984e0f625f8ef3a38b
https://doi.org/10.1016/j.arabjc.2021.103407
حقوق: OPEN
رقم الأكسشن: edsair.doi.dedup.....5f2b41b08b1235984e0f625f8ef3a38b
قاعدة البيانات: OpenAIRE
الوصف
تدمد:18785352