Composition, molecular structure, properties, and modification of pulse starches: A review
2010
Hoover, R. | Hughes, T. | Chung, H.J. | Liu, Q.
The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined.
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书目信息
出版者
Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
其它主题
Functional properties; Modified starch; Food composition and quality - field crop products; Chemical constituents of plants
语言
英语
注释
Includes references
2019-12-06
类型
Journal Article; Text
2024-02-28
MODS