Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, Cecília Elisa de Sousa Muniz, Raphael da Silva Eduardo, Vitória de Andrade Freire, Victor Herbert de Alcântara Ribeiro, Virgínia Mirtes de Alcântara Silva, Mércia Melo de Almeida Mota, Josilene de Assis Cavalcante, Rebeca de Almeida Silva, Gilsandro Alves da Costa, Maria José de Figueiredo, Celene Ataide Cordeiro Ribeiro
Topics & Concepts
SyneresisStarchAmyloseCrystallinityHydrostatic pressureChemistryEnthalpyRetrogradation (starch)Food scienceChemical engineeringCrystallographyThermodynamicsPhysicsEngineeringFood composition and propertiesProteins in Food SystemsNanocomposite Films for Food Packaging