Mostrando 2 resultados de: 2
Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
ArticleAbstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could openPalabras claves:Enzymatic treatment, EXTRUSIÓN, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Martínez M.M., Román L.Fuentes:scopusQuantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
ArticleAbstract: The behavior of starch during processing and its performance in products is influenced by the surfacPalabras claves:Enzymes, Inverse gas chromatography, porous starch, Starch structure, Surface energetics, Water-sorptionAutores:Benavent-Gil Y., Carvajal T., Cristina M. Rosell, Martínez M.M., Martinez-Alejo J.M.Fuentes:scopus