Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures
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- 作者：Valmor Zieglera ; vamgler@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Cristiano Dietrich Ferreiraa ; cristiano.d.f@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Jorge Tiago Schwanz Goebela ; jorge.goebel@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Shanise Lisie Mello El Halala ; shanisemell@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Gabriela Soster Santettib ; zz_gabriela@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Luiz Carlos Gutkoskib ; gutkoski@upf.br" class="auth_mail" title="E-mail the corresponding author ; Elessandra da Rosa Zavarezea ; elessandrad@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Moacir Cardoso Eliasa ; eliasmc@uol.com.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pigmented rice ; Storage ; Starch ; Crystallinity ; Pasting properties
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：194-200
- 全文大小：998 K
文摘
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Starches were isolated from pigmented rice grains stored for six months.
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Storage of rice grains at 40 °C reduced the extraction yield of starch.
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Storage of rice grains at 40 °C decreased the relative crystallinity of starch.