Khảo sát ảnh hưởng của chất béo đến sự thoái hóa tinh bột

Tài liệu tham khảo

Loại

Chi tiết

1. Abd Karim, M.H. Norziah, C.C. Seow. (2000) Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9-27

Khác

2. Axford, D., Colwell, K., Cornford, S., và Elton, F. (1968). Effect of loaf-specific volume on the rate and extent of staling in bread. Journal of the Science of Food and Agriculture. 19, 95-98

Khác

3. Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G. và Lesher, L

Khác

4. Berry, C. S. (1986). Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. Journal of Cereal Science, 4, 301-314

Khác

5. Bhandari, B. R., D’arcy, B. và Bich, L. L. T. (1998). Lemon oil to -cyclodextrin ratio effect on the inclusion efficiency of -cyclodextrin and the retenstion of oil volatiles in the complec. J. Agric. Food Chem., 46, 1494-1499

Khác

6. Biliaderis, C. G. (1992). Structures and phase transitions of starch in food systems. Food Technol., 46, 98-109

Khác

7. Biliaderis, C. G. and Galloway, G. (1989). Crystallization behaviour of amylose-V complexes: structure-property relationships. Carbohydr. Res., 189, 31-48

Khác

8. Biliaderis, C. G. and Seneviratne, H. D. (1990). On the supermolecular structure and metastability of glycerol monostearate-amylose complex. Carbohydr. Polym., 13, 185- 206

Khác

9. Biliaderis, C. G. and Tonogai, J. R. (1991). Influence of lipids on the thermal and mechanical properties of concentrated starch gels. J. Agric. Food Chem., 39, 833-840

Khác

10. Biliaderis, C. G., Page, C. N., Slade, L. và Sirett, R. R. (1985). Thermal behaviour of amylose-lipid complexes. Carbohydr. Polym., 5, 367-389

Khác

11. Biliaderis, C. G., Page, C. M. and Mảuice, T. J. (1986). On the multiple melting transitions of starch/monoglyceride systems. Food Chemistry, 22, 279-295

Khác

12. Bjửrck, I., Nyman, M., Pedersen, B., Siljestrom, M., Asp, N. G., và Eggum, B. O

Khác

(1987). Formation of enzyme resistant starch during autoclaving of wheat starch. Journal of Cereal Science, 6, 159-172

Khác

13. Bourne, M. C. (1968). Texture profile of ripening pears. Journal of Food Science, 33, 223-226

Khác

14. Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32(7), 62-66,72

Khác

15. Bourne, M. C., Moyer, J. C., và Hand, D. B. (1966). Measurement of food texture by a universal testing machine. Food Technology, 20(4), 522-526

Khác

16. British Nutrition Foundation (1990). Complex carbohydrates in foods. London: Chapman and Hall

Khác

17. Bulpin, P. V., Cutler, A. N. and Lips, A. (1987). Cooperative binding of sodium myristate to amylose. Macromolecules, 20, 44-49

Khác

18. Buttery, R. G., Glenn, G. M. and Stern, D. J. (1999). Sorption of volatile flavor compounds by microcellular cereal starch. J. Agric. Food Chem., 47

Khác

19. Carlson, T. L.-G., Larsson, K., Dinh-Nguyen, N. and Krog, N. (1979). A study of the amylose-monoglyceride complex by Raman spectroscopy. Starch/Stọrke, 31, 222-224

Khác

Định dạng
Số trang	71
Dung lượng	3,91 MB