Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed th...

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Bibliographic Details
Main Authors: Hadis Rostamabadi, Ilkem Demirkesen, Bengi Hakgüder Taze, Asli Can Karaca, Mehvish Habib, Kulsum Jan, Khalid Bashir, Monica R. Nemțanu, Rosana Colussi, Seid Reza Falsafi
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Starch
Modification
Ionizing radiation
Non-ionizing radiation
Physicochemical attributes
Nutritional behavior
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002146

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http://www.sciencedirect.com/science/article/pii/S2590157523002146

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