Ozonation effects on structural and functional characteristics of starch

Ozonation effects on structural and functional characteristics of starch

Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is pr...

Full description

Bibliographic Details
Main Authors: Nusrat Maqbool, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Rafeeya Shams, Mohsin Bashir Aga, Toiba Majeed, Sobiya Manzoor
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Ozone (O3)
Oxidized starch
Rheological properties
Gelatinization
Physicochemical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000406

Internet

http://www.sciencedirect.com/science/article/pii/S2666833524000406

Similar Items