Gamma irradiation induced modification of bean polysaccharides: Impact on physicochemical, morphological and antioxidant properties

In the present study starches from four bean varieties viz. red, yellow, black and white, were gamma irradiated in the dose range of 5-25 kGy to investigate the effect of radiation processing on physicochemical, morphological and antioxidant properties. Studies revealed positive correlation between...

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Veröffentlicht in:	Carbohydrate polymers 2014-09, Vol.110, p.183-194
Hauptverfasser:	HUSSAIN, Peerzada R, WANI, Idrees A, SURADKAR, Prashant P, DAR, Mohd A
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Antioxidants - metabolism Antioxidants - pharmacology Applied sciences Biological and medical sciences Biphenyl Compounds - chemistry Digestion Exact sciences and technology Fabaceae - chemistry Food industries Food Technology - methods Fundamental and applied biological sciences. Psychology Gamma Rays Humans Natural polymers Physicochemistry of polymers Picrates - chemistry Solubility - radiation effects Starch - chemistry Starch - metabolism Starch - pharmacology Starch and polysaccharides Starch and starchy product industries Viscosity - radiation effects
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