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Kinetics of Starch Gelatinization in Potato

✍ Scribed by C. I. PRAVISANI; A. N. CALIFANO; A. CALVELO

Book ID
108811200
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
480 KB
Volume
50
Category
Article
ISSN
0022-1147

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Breakdown of crystal structure in potato
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✍ Paul J. Jenkins; Athene M. Donald πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 195 KB

Using a synchrotron source, in situ small-and wide-angle X-ray studies of the gelatinization of 40% potato starch slurries were carried out. By determining how the crystallinity index changes with temperature, it is possible to follow the destruction of the crystals. Fitting the (100) peak of the st