© 2004 by CRC Press LLC 60. Peng, M. et al., Starch branch enzymes preferentially associated with A-type starch granules in wheat endosperm, Plant Physiol., 124, 265, 2000. 61. Jane, J. et al., Location <strong>of</strong> amylose in normal starch granules. I. Susceptibility <strong>of</strong> amylose <strong>and</strong> amylopectin to cross-linking reagents, Cereal Chem., 69, 405, 1992. 62. Kasemsuwan, T. <strong>and</strong> Jane, J., Location <strong>of</strong> amylose in normal starch granules. II. Locations <strong>of</strong> phospho-diesters <strong>and</strong> -monoesters revealed by 31 P-NMR, Cereal Chem., 71, 282, 1994. 63. Baba, T., Yoshii, M., <strong>and</strong> Kainuma, K., Incorporation <strong>of</strong> glucose to the outer chain <strong>of</strong> starch granule, Starch/Staerke, 39, 53, 1987. 64. Fannon, J.E. <strong>and</strong> BeMiller, J.N., Structure <strong>of</strong> corn starch paste <strong>and</strong> granule remnants revealed by low-temperature scanning electron microscopy after cryopreparation, Cereal Chem., 69, 456, 1992. 65. Jane, J. et al., Preparation <strong>and</strong> properties <strong>of</strong> small particle corn starch, Cereal Chem., 69, 280, 1992. 66. Hanson, L.F., Preparation <strong>and</strong> properties <strong>of</strong> phosphorylated amaranth starch for use in low-fat mayonnaise, M.S. Thesis, Iowa State University, Ames, Iowa, USA, 1998. 67. Donovan, J.W., Phase transitions <strong>of</strong> the starch-water system, Biopolymers, 18, 263, 1979. 68. Franco, C.M.L. et al., Structural <strong>and</strong> functional characteristics <strong>of</strong> selected s<strong>of</strong>t wheat starches, Cereal Chem., 79, 243, 2002. 69. Yuan, R.C., Thompson, D.B., <strong>and</strong> Boyer, C.D., Fine structure <strong>of</strong> amylopectin in relation to gelatinization <strong>and</strong> retrogradation behavior <strong>of</strong> maize starches from three wx-containing genotypes in two inbred lines, Cereal Chem., 70, 81, 1993. 70. Shi, Y.-C. <strong>and</strong> Seib, P.A., The structure <strong>of</strong> four waxy starches related to gelatinization <strong>and</strong> retrogradation, Carbohydr. Res., 227, 131, 1992. 71. Shi, Y.-C. <strong>and</strong> Seib, P.A., Fine structure <strong>of</strong> maize starches from four wx-containing genotypes <strong>of</strong> the W64A inbred line in relation to gelatinization <strong>and</strong> retrogradation, Carbohydr. Polym., 26, 141, 1995. 72. Whittam, M.A., Noel, T.R., <strong>and</strong> Ring, S.G., Melting behaviour <strong>of</strong> A- <strong>and</strong> B-type crystalline starch, Int. J. Biol. Macromol., 12, 359, 1990. 73. Ring, S.G. et al., Spherulitic crystallization <strong>of</strong> short chain amylase, Int. J. Biol. Macromol., 9, 159, 1987. 74. Gidley, M.J. <strong>and</strong> Bulpin, P.V., Crystallisation <strong>of</strong> malto-oligosaccharides as models <strong>of</strong> the crystalline forms <strong>of</strong> starch: minimum chain-length requirement for the formation <strong>of</strong> double helices, Carbohydr. Res., 161, 291, 1987. 75. Gidley, M.J., Factors affecting the crystalline type (A-C) <strong>of</strong> native starches <strong>and</strong> model compounds: a rationalization <strong>of</strong> observed effects in terms <strong>of</strong> polymorphic structures, Carbohydr. Res., 161, 301, 1987. 76. Evans, I.D. <strong>and</strong> Haisman, D.R., The effect <strong>of</strong> solutes on the gelatinization temperature range <strong>of</strong> potato starch, Starch/Staerke, 34, 224, 1982. 77. Jane, J., Mechanism <strong>of</strong> starch gelatinization in neutral salt solutions, Starch/Staerke, 45, 161, 1993. 78. Gough, B.M. <strong>and</strong> Pybus, J. N., Effect <strong>of</strong> metal cations on the swelling <strong>and</strong> gelatinization behavior <strong>of</strong> large wheat starch granules, Starch/Staerke, 25, 123, 1973. 79. Koch, K. <strong>and</strong> Jane, J., Morphological changes <strong>of</strong> granules <strong>of</strong> different starches by surface gelatinization with calcium chloride, Cereal Chem., 77, 115, 2000. 80. Ahmad, F.B. <strong>and</strong> Williams, P.A., Effect <strong>of</strong> sugars on the thermal <strong>and</strong> rheological properties <strong>of</strong> sago starch, Biopolymers, 50, 401, 1999. 81. Kudla, E. <strong>and</strong> Tomasik, P., The modification <strong>of</strong> starch by high pressure. Part II. Compression <strong>of</strong> starch with additives, Starch/Staerke, 44, 253, 1992.
© 2004 by CRC Press LLC 82. Katopo, H., Song, Y., <strong>and</strong> Jane, J., Effect <strong>and</strong> mechanism <strong>of</strong> ultrahigh-hydrostatic pressure on the structure <strong>and</strong> properties <strong>of</strong> starches, Carbohydr. Polym., 47, 233, 2002. 83. Tester, R.F. <strong>and</strong> Morrison, W.R., Swelling <strong>and</strong> gelatinization <strong>of</strong> cereal starches. I. Effects <strong>of</strong> amylopectin, amylose, <strong>and</strong> lipids, Cereal Chem., 67, 551, 1990. 84. Song, Y. <strong>and</strong> Jane, J., Characterization <strong>of</strong> barley starches from waxy, normal <strong>and</strong> high amylose varieties, Carbohydr. Polym., 41, 365, 2000. 85. Craig, S.A.S. et al., Starch paste clarity, Cereal Chem., 66, 173, 1989. 86. Sievert, D. <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. I. Characterization <strong>and</strong> evaluation by enzymatic, thermoanalytical, <strong>and</strong> microscopic methods, Cereal Chem., 66, 342, 1989. 87. Sievert, D. <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. II. Differential scanning calorimetry studies on heat-treated starches <strong>and</strong> enzyme-resistant starch residues, Cereal Chem., 67, 217, 1990. 88. Sievert, D., Czuchajowska, Z., <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch. III. X-ray diffraction <strong>of</strong> autoclaved amylomaize VII starch <strong>and</strong> enzyme-resistant starch residues, Cereal Chem., 68, 86, 1991. 89. Lin, P.Y., Czuchajowska, Z., <strong>and</strong> Pomeranz, Y., Enzyme-resistant starch in yellow layer cake, Cereal Chem., 71, 69, 1994. 90. Pfannemuller, B., Mayerh<strong>of</strong>fer, H., <strong>and</strong> Schulz, R.C., Conformation <strong>of</strong> amylose in aqueous solution: optical rotatory dispersion <strong>and</strong> circular dichroism <strong>of</strong> amylose-iodine complexes <strong>and</strong> dependence on chain length <strong>of</strong> retrogradation <strong>of</strong> amylase, Biopolymers, 10, 243, 1971. 91. Gidley, M.J. <strong>and</strong> Bulpin, P.V., Aggregation <strong>of</strong> amylose in aqueous systems: the effect <strong>of</strong> chain length on phase behavior <strong>and</strong> aggregation kinetics, Macromolecules, 22, 341, 1989. 92. Hizukuri, S., Fujii, M., <strong>and</strong> Nikuni, J., Effect <strong>of</strong> inorganic ions on the crystallization <strong>of</strong> amylodextrin, Biochim. et Biophys. Acta, 40, 346, 1960. 93. Lu, T.-J., Jane, J., <strong>and</strong> Keeling, P., Temperature effect on the amylose retrogradation rate <strong>and</strong> crystalline structure, Carbohydr. Polym., 33, 19, 1997. 94. Billmeyer, F.W., Polymer structure <strong>and</strong> physical properties, in Textbook <strong>of</strong> Polymer Science, Wiley-Interscience, New York, 1984, p. 330. 95. Slade, L. <strong>and</strong> Levine, H., Water relationships in starch transitions, Carbohydr. Polym., 21, 105, 1993. 96. Slade, L. <strong>and</strong> Levine, H., Glass transitions <strong>and</strong> water-food structure interactions, Adv. <strong>Food</strong> Nutr. Res., 38, 103, 1995. 97. Zeleznak, K.J. <strong>and</strong> Hoseney, R.C., The glass transition in starch, Cereal Chem., 64, 121, 1987. 98. Jouppila, K. <strong>and</strong> Roos, Y.H., The physical state <strong>of</strong> amorphous corn starch <strong>and</strong> its impact on crystallization, Carbohydr. Polym., 32, 95, 1997. 99. Lievonen, S.M. <strong>and</strong> Roos, Y.H., Water sorption <strong>of</strong> food models for studies <strong>of</strong> glass transition <strong>and</strong> reaction kinetics, J. <strong>Food</strong> Sci., 67, 1758, 2002. 100. Roos, Y.H. <strong>and</strong> Karel, M., Water <strong>and</strong> molecular weight effects on glass transition in amorphous carbohydrates <strong>and</strong> carbohydrate solutions, J. <strong>Food</strong> Sci., 56, 1676, 1991. 101. Wang, Y.-J. <strong>and</strong> Jane, J., Correlation between glass transition temperature <strong>and</strong> starch retrogradation in the presence <strong>of</strong> sugars <strong>and</strong> maltodextrins, Cereal Chem., 71, 527, 1994.
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© 2004 by CRC Press LLC Chemical a
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© 2004 by CRC Press LLC Chemical a
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© 2004 by CRC Press LLC Preface In
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© 2004 by CRC Press LLC Editor Pio
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© 2004 by CRC Press LLC Werner Pra
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© 2004 by CRC Press LLC Chapter 12
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1 CONTENTS © 2004 by CRC Press LLC
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© 2004 by CRC Press LLC other. The
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FIGURE 1.3 Conversion of open-chain
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© 2004 by CRC Press LLC O COOH O O
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© 2004 by CRC Press LLC FIGURE 1.4
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© 2004 by CRC Press LLC FIGURE 1.4
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© 2004 by CRC Press LLC FIGURE 1.4
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© 2004 by CRC Press LLC Substitute
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© 2004 by CRC Press LLC Enzymatic
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© 2004 by CRC Press LLC TABLE 10.6
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© 2004 by CRC Press LLC commercial
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© 2004 by CRC Press LLC plasticiza
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© 2004 by CRC Press LLC 11.2.2 POL
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11.3.1 STARCH-CONTAINING PRODUCTS 1
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TABLE 11.6 Polysaccharide Blends in
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© 2004 by CRC Press LLC 11.3.3 PRO
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© 2004 by CRC Press LLC 23. Subram
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© 2004 by CRC Press LLC 67. Murata
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12 CONTENTS © 2004 by CRC Press LL
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© 2004 by CRC Press LLC studies, p
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© 2004 by CRC Press LLC organizati
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© 2004 by CRC Press LLC associatio
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© 2004 by CRC Press LLC (a measure
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© 2004 by CRC Press LLC 12.7 CONCL
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© 2004 by CRC Press LLC 31. Denes,
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© 2004 by CRC Press LLC showing an
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© 2004 by CRC Press LLC In particu
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© 2004 by CRC Press LLC environmen
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© 2004 by CRC Press LLC polymers a
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© 2004 by CRC Press LLC TABLE 13.2
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Mass Fraction © 2004 by CRC Press
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© 2004 by CRC Press LLC fructans.
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© 2004 by CRC Press LLC 8. Timmerm
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14 Structure-Property Relationships
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(a) (b) © 2004 by CRC Press LLC FI
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© 2004 by CRC Press LLC 41. Hirano
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© 2004 by CRC Press LLC 15.1.1 STR
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© 2004 by CRC Press LLC 15.6 ALGAL
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© 2004 by CRC Press LLC 49. Tye, R
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© 2004 by CRC Press LLC 93. Draget
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© 2004 by CRC Press LLC and anoxia
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© 2004 by CRC Press LLC of meat as
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© 2004 by CRC Press LLC of ATP and
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© 2004 by CRC Press LLC Accumulati
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© 2004 by CRC Press LLC FIGURE 16.
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© 2004 by CRC Press LLC sialic aci
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17 Cyclodextrins CONTENTS © 2004 b
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© 2004 by CRC Press LLC FIGURE 17.
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© 2004 by CRC Press LLC FIGURE 17.
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© 2004 by CRC Press LLC 17.2.3 MET
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O H3C O HO O H3C O O © 2004 by CRC
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© 2004 by CRC Press LLC Inclusion
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© 2004 by CRC Press LLC complex is
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© 2004 by CRC Press LLC REFERENCES
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© 2004 by CRC Press LLC 18.5), lea
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via the so-called 1,2-enolization t
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© 2004 by CRC Press LLC 61. Hollna
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© 2004 by CRC Press LLC commonly u
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© 2004 by CRC Press LLC carboxysta
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© 2004 by CRC Press LLC Materials
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© 2004 by CRC Press LLC 19.3.8 AMI
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20 Carbohydrates: Nutritional Value
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© 2004 by CRC Press LLC 20.3.2 ABS
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