Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique

Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review. Current knowledge indicate that the starch granules are semi-crystalline entities composed mainly by amylose...

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Bibliographic Details
Main Authors: Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2011-01-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
Cornstarch
structure
gelatinization
amylose
amylopectin
transition
Online Access:http://www.pressesagro.be/base/text/v15n2/315.pdf

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