Physicochemical and Structural Properties of Starch Isolated from Fresh and Dried Chestnuts and Chestnut Flour

Physicochemical and Structural Properties of Starch Isolated from Fresh and Dried Chestnuts and Chestnut Flour

Particle size distribution, colour, morphology and chemical composition of chestnut (Castanea sativa Mill.) starches isolated from fresh chestnut fruits (S1), semi-dried chestnut fruits at room temperature (S2) and commercial chestnut flour (S3) were determined using several experimental techniques....

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Bibliographic Details
Main Authors: Ramón Moreira, Marie Helene Morel, Cécile Barron, María Dolores Torres, Francisco Chenlo
Format: Article
Language:English
Published: University of Zagreb 2014-01-01
Series:Food Technology and Biotechnology
Subjects:
gluten-free diet
optical microscopy
particle size
amylose
damaged starch
Online Access:http://hrcak.srce.hr/file/175304

Internet

http://hrcak.srce.hr/file/175304

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