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Cooking carbohydrate transformation

Products of their modifications are widely utilized in food technology and everyday food preparations. Food processing such as cooking, baking, frying, and pickling usually deal with food carbohydrate transformations. [Pg.101]

Shogren, R. L., Fanta, G. F., Felker, F. C. (2006). X-ray diffraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohydrate Polymers, 64, 444 51. [Pg.444]

Shogren, R.L., Fanta, G.F. and Felker, F.C. (2006) X-Ray Drflraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohydrate Polymers, 64,444- 51. van Soest, J.J.G., Hulleman, S.H.D.,de Wit, D. tmd Vliegenthart, J.F.G. (1999) Changes in the mechanical properties of thermoplastic potato starch in relation with changes in B-type crystallinity. Carbohydrate Polymers, 29, 225-232. [Pg.33]

See other pages where Cooking carbohydrate transformation is mentioned: [Pg.33]    [Pg.31]    [Pg.97]    [Pg.1359]    [Pg.97]    [Pg.188]    [Pg.399]    [Pg.219]   
See also in sourсe #XX -- [ Pg.101 ]



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Carbohydrate transformations

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