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The influence of starch pore characteristics on pasting behaviour

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Abstract
Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.
Keywords
WHEAT, POROSITY, specific surface area, viscosity, GRANULES, granularity, pore size

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Citation

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MLA
Fortuna, Teresa, Renata Januszewska, Leslaw Juszczak, et al. “The Influence of Starch Pore Characteristics on Pasting Behaviour.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 35.3 (2000): 285–291. Print.
APA
Fortuna, T., Januszewska, R., Juszczak, L., Kielski, A., & Palasińki, M. (2000). The influence of starch pore characteristics on pasting behaviour. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 35(3), 285–291.
Chicago author-date
Fortuna, Teresa, Renata Januszewska, Leslaw Juszczak, Andrzej Kielski, and Mieczyslaw Palasińki. 2000. “The Influence of Starch Pore Characteristics on Pasting Behaviour.” International Journal of Food Science and Technology 35 (3): 285–291.
Chicago author-date (all authors)
Fortuna, Teresa, Renata Januszewska, Leslaw Juszczak, Andrzej Kielski, and Mieczyslaw Palasińki. 2000. “The Influence of Starch Pore Characteristics on Pasting Behaviour.” International Journal of Food Science and Technology 35 (3): 285–291.
Vancouver
1.
Fortuna T, Januszewska R, Juszczak L, Kielski A, Palasińki M. The influence of starch pore characteristics on pasting behaviour. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2000;35(3):285–91.
IEEE
[1]
T. Fortuna, R. Januszewska, L. Juszczak, A. Kielski, and M. Palasińki, “The influence of starch pore characteristics on pasting behaviour,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 35, no. 3, pp. 285–291, 2000.
@article{361700,
  abstract     = {Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.},
  author       = {Fortuna, Teresa and Januszewska, Renata and Juszczak, Leslaw and Kielski, Andrzej and Palasińki, Mieczyslaw},
  issn         = {0950-5423},
  journal      = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  keywords     = {WHEAT,POROSITY,specific surface area,viscosity,GRANULES,granularity,pore size},
  language     = {eng},
  number       = {3},
  pages        = {285--291},
  title        = {The influence of starch pore characteristics on pasting behaviour},
  url          = {http://dx.doi.org/10.1046/j.1365-2621.2000.00368.x},
  volume       = {35},
  year         = {2000},
}

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