A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-des...

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Detalles Bibliográficos
Autores principales: Cozzolino, D., Degner, S., Eglinton, J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302241/
https://www.ncbi.nlm.nih.gov/pubmed/28234340
http://dx.doi.org/10.3390/foods3040605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302241/
https://www.ncbi.nlm.nih.gov/pubmed/28234340
http://dx.doi.org/10.3390/foods3040605

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