Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content wa...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2025-02, Vol.464 (Pt 2), p.141718, Article 141718
Hauptverfasser:	Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, de Brito, Ana Carla Oliveira, Leite, Ana Carolina Nóbrega, Morais, Jessica Renaly Fernandes, de Oliveira, Bárbara Freire, da Silva, Paloma Benedita, da Silva, Ynis Thaciane Felix, da Silva Freitas, Raimunda Valdenice, do Bonfim, Karina Soares, de Sousa, Alison Bruno Borges, de Figueiredo, Maria José, da Costa, Gilsandro Alves, de Assis Cavalcante, Josilene, dos Santos Pereira, Tamires
Format:	Artikel
Sprache:	eng
Schlagworte:	amylose Amylose - chemistry beans carbohydrate structure Combined treatments crystal structure Double modification Electricity food chemistry gelatinization Green processing Non-thermal techniques oxidation Oxidation-Reduction ozonation Ozone - chemistry prebiotics Rheology Solubility Starch - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!