Investigation of starch structure and its interaction with food components during processing
- سال انتشار: 1401
- محل انتشار: دهمین کنفرانس بین المللی علوم صنایع غذایی،کشاورزی ارگانیک و امنیت غذایی
- کد COI اختصاصی: FSACONF10_022
- زبان مقاله: انگلیسی
- تعداد مشاهده: 265
نویسندگان
Associate Professorof Faculty of Agricultural Sciences and Food Industry, Islamic Azad University, Science and Research Branch,Tehran, Iran
Fatemeh Gharahdaghi Gharahtappeh
PhD student in Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
چکیده
The main achievements in the field of starch structure from the early ۱۸th century were studied and the relationship between starch structure and nutritional function was studied. These studies revealed that some properties of starch are not yet fully understood and need further explanation. One of the important properties of natural starch is its modified and modified form and the effect on the physical properties of food. Starch is considered as the most important source of energy production and storage in cereals. Starch is naturally present in the form of insoluble semi-crystalline granules accumulated by amylose and amylopectin. Nowadays, starches are not only widely used to provide viscosity, but also are important for the moment of texture, Gelatinization, film formation, mouthfeel, and nutritional benefits in the food products that reach the consumer. This review study helps to provide a practical understanding of dietary starches for evaluation and selection for use in various applications.کلیدواژه ها
Interaction, Gelatinization, Polymer, starchمقالات مرتبط جدید
اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.