Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study.

Bosmans, Geertrui M; Pareyt, Bram; Delcour, Jan A

Bosmans, Geertrui M; Pareyt, Bram; Delcour, Jan A.

Afiliación

Bosmans GM; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Heverlee, Belgium. Electronic address: geertrui.bosmans@biw.kuleuven.be.
Pareyt B; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Heverlee, Belgium.
Delcour JA; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Heverlee, Belgium.

Food Chem ; 192: 586-95, 2016 Feb 01.

Article en En | MEDLINE | ID: mdl-26304387

Asunto(s)

Rastreo Diferencial de Calorimetría/métodos; Imagen por Resonancia Magnética/métodos; Oryza/química; Solanum tuberosum/química; Almidón/química; Agua/química; Calefacción

Palabras clave

Blends; Gelatinization; Potato starch; Proton mobility; Proton nuclear magnetic resonance; Rice starch

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Oryza / Almidón / Solanum tuberosum / Rastreo Diferencial de Calorimetría / Imagen por Resonancia Magnética / Agua Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article

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