Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders

The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca ( Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalp...

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Detalles Bibliográficos
Autores principales: Granados, Alex Eduardo Alvino, Kawai, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2020
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116860/
https://www.ncbi.nlm.nih.gov/pubmed/34354537
http://dx.doi.org/10.5458/jag.jag.JAG-2020_0008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116860/
https://www.ncbi.nlm.nih.gov/pubmed/34354537
http://dx.doi.org/10.5458/jag.jag.JAG-2020_0008

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