Determination of the Temperature of Gelatinization and Energy of Transformation of Starch by Dielectric Dissipation Induced Changes

In this work we present a new method which allows to determine the structural changes of starches subjected to a thermal process. Using that method, the initial and final gelatinization temperatures and the amount of energy required to induce the thermal changes can be deduced. The method takes the...

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Veröffentlicht in:	Die Stärke 1997, Vol.49 (7-8), p.268-272
Hauptverfasser:	Morales-Sánchez, E., Gómez-Aldapa, C., Martínez-Flores, H. E., González-Hernández, J., Vorobiev, Y., Martínez-Montes, G., Martínez, J. L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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