Structures, physicochemical properties, and applications of amaranth starch
Sign Up to like & getrecommendations! Published in 2017 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2013.862784
Abstract: ABSTRACT Amaranth as a rediscovered “new” crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry… read more here.
Keywords: applications amaranth; properties applications; physicochemical properties; amaranth starch ... See more keywords
Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1191391
Abstract: As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects… read more here.
Keywords: vitro digestibility; starch; multi structures; structures physicochemical ... See more keywords