کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225717 | 464508 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Properties and qualities of vermicelli made from two different techniques of processing starches were studied in this paper. Vermicelli made from sour liquid starch had more significant mesh structure than vermicelli made from centrifugation. TCL(total cooking loss) value of vermicelli made from sour liquid starch was significantly lower than that from centrifugation starch. Amylose content of starch and TCL of vermicelli, degradation rate and TCL of vermicelli all had significance negative correlation. Amylose content had significance positive correlation with the degradation rate of vermicelli. The swelling index and TCL had no significance correlation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 86, Issue 2, May 2008, Pages 162–166
Journal: Journal of Food Engineering - Volume 86, Issue 2, May 2008, Pages 162–166
نویسندگان
Zaigui Li, Wenju Liu, Qun Shen, Wei Zheng, Bin Tan,