02.06.2013 Views

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

© 2004 by CRC Press LLC<br />

82. Katopo, H., Song, Y., <strong>and</strong> Jane, J., Effect <strong>and</strong> mechanism <strong>of</strong> ultrahigh-hydrostatic<br />

pressure on the structure <strong>and</strong> properties <strong>of</strong> starches, Carbohydr. Polym., 47, 233, 2002.<br />

83. Tester, R.F. <strong>and</strong> Morrison, W.R., Swelling <strong>and</strong> gelatinization <strong>of</strong> cereal starches. I.<br />

Effects <strong>of</strong> amylopectin, amylose, <strong>and</strong> lipids, Cereal Chem., 67, 551, 1990.<br />

84. Song, Y. <strong>and</strong> Jane, J., Characterization <strong>of</strong> barley starches from waxy, normal <strong>and</strong> high<br />

amylose varieties, Carbohydr. Polym., 41, 365, 2000.<br />

85. Craig, S.A.S. et al., Starch paste clarity, Cereal Chem., 66, 173, 1989.<br />

86. Sievert, D. <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. I. Characterization <strong>and</strong> evaluation<br />

by enzymatic, thermoanalytical, <strong>and</strong> microscopic methods, Cereal Chem., 66,<br />

342, 1989.<br />

87. Sievert, D. <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. II. Differential scanning calorimetry<br />

studies on heat-treated starches <strong>and</strong> enzyme-resistant starch residues, Cereal<br />

Chem., 67, 217, 1990.<br />

88. Sievert, D., Czuchajowska, Z., <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. III. X-ray<br />

diffraction <strong>of</strong> autoclaved amylomaize VII starch <strong>and</strong> enzyme-resistant starch residues,<br />

Cereal Chem., 68, 86, 1991.<br />

89. Lin, P.Y., Czuchajowska, Z., <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch in yellow<br />

layer cake, Cereal Chem., 71, 69, 1994.<br />

90. Pfannemuller, B., Mayerh<strong>of</strong>fer, H., <strong>and</strong> Schulz, R.C., Conformation <strong>of</strong> amylose in<br />

aqueous solution: optical rotatory dispersion <strong>and</strong> circular dichroism <strong>of</strong> amylose-iodine<br />

complexes <strong>and</strong> dependence on chain length <strong>of</strong> retrogradation <strong>of</strong> amylase, Biopolymers,<br />

10, 243, 1971.<br />

91. Gidley, M.J. <strong>and</strong> Bulpin, P.V., Aggregation <strong>of</strong> amylose in aqueous systems: the effect<br />

<strong>of</strong> chain length on phase behavior <strong>and</strong> aggregation kinetics, Macromolecules, 22, 341,<br />

1989.<br />

92. Hizukuri, S., Fujii, M., <strong>and</strong> Nikuni, J., Effect <strong>of</strong> inorganic ions on the crystallization<br />

<strong>of</strong> amylodextrin, Biochim. et Biophys. Acta, 40, 346, 1960.<br />

93. Lu, T.-J., Jane, J., <strong>and</strong> Keeling, P., Temperature effect on the amylose retrogradation<br />

rate <strong>and</strong> crystalline structure, Carbohydr. Polym., 33, 19, 1997.<br />

94. Billmeyer, F.W., Polymer structure <strong>and</strong> physical properties, in Textbook <strong>of</strong> Polymer<br />

Science, Wiley-Interscience, New York, 1984, p. 330.<br />

95. Slade, L. <strong>and</strong> Levine, H., Water relationships in starch transitions, Carbohydr. Polym.,<br />

21, 105, 1993.<br />

96. Slade, L. <strong>and</strong> Levine, H., Glass transitions <strong>and</strong> water-food structure interactions, Adv.<br />

<strong>Food</strong> Nutr. Res., 38, 103, 1995.<br />

97. Zeleznak, K.J. <strong>and</strong> Hoseney, R.C., The glass transition in starch, Cereal Chem., 64,<br />

121, 1987.<br />

98. Jouppila, K. <strong>and</strong> Roos, Y.H., The physical state <strong>of</strong> amorphous corn starch <strong>and</strong> its<br />

impact on crystallization, Carbohydr. Polym., 32, 95, 1997.<br />

99. Lievonen, S.M. <strong>and</strong> Roos, Y.H., Water sorption <strong>of</strong> food models for studies <strong>of</strong> glass<br />

transition <strong>and</strong> reaction kinetics, J. <strong>Food</strong> Sci., 67, 1758, 2002.<br />

100. Roos, Y.H. <strong>and</strong> Karel, M., Water <strong>and</strong> molecular weight effects on glass transition in<br />

amorphous carbohydrates <strong>and</strong> carbohydrate solutions, J. <strong>Food</strong> Sci., 56, 1676, 1991.<br />

101. Wang, Y.-J. <strong>and</strong> Jane, J., Correlation between glass transition temperature <strong>and</strong> starch<br />

retrogradation in the presence <strong>of</strong> sugars <strong>and</strong> maltodextrins, Cereal Chem., 71, 527,<br />

1994.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!