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Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches
High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Anneali...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9526130/ https://www.ncbi.nlm.nih.gov/pubmed/36193040 http://dx.doi.org/10.1016/j.crfs.2022.09.020 |