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Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches.
- Source :
-
Food Chemistry . Jun2014, Vol. 152, p225-229. 5p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] HHP improves the percentage of slowly digestible starch. [•] HHP increases the imperfect crystallites in the HHP-gelatinized starch. [•] HHP reduces the retrogradation of rice starch. [•] Enthalpy change of retrogradation is not positively correlated with the SDS percentage. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 152
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 94052115
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.11.162