Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and (1)H-NMR

Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl cont...

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Detalles Bibliográficos
Autores principales: Abdul Hadi, Nabilah, Wiege, Berthold, Stabenau, Sebastian, Marefati, Ali, Rayner, Marilyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023049/
https://www.ncbi.nlm.nih.gov/pubmed/31940907
http://dx.doi.org/10.3390/foods9010083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023049/
https://www.ncbi.nlm.nih.gov/pubmed/31940907
http://dx.doi.org/10.3390/foods9010083

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