Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments.

Kaul, Shivani; Kaur, Kamaljit; Kaur, Jaspreet; Mehta, Nitin; Kennedy, John F

Kaul, Shivani; Kaur, Kamaljit; Kaur, Jaspreet; Mehta, Nitin; Kennedy, John F.

Afiliação

Kaul S; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Kaur K; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. Electronic address: kamalbhella@pau.edu.
Kaur J; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Mehta N; Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India.
Kennedy JF; Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK.

Int J Biol Macromol ; 226: 1341-1351, 2023 Jan 31.

Article em En | MEDLINE | ID: mdl-36442548

Assuntos

Solanum tuberosum; Solanum tuberosum/química; Amilose/química; Álcalis; Micro-Ondas; Amido/química; Água

Palavras-chave

Microwave; Potato starch; Pre-gelatinization; Ultrasonication

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Índia

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google