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식품가공 정보센터 공지사항
번호 보고서명 주관기관 발행년도 국가 원문보기
1917 Physicochemical, thermal, and pasting properties of Chinese chestnut (… 2011 국외
  • 첨부 physicochemical, thermal, and pasting properties of chinese chestnut starches as affected by different drying methods.pdf (239.1K)
  • 식품가공 정보센터 공지사항
    내용

    Starches from raw Chinese chestnut (Castanea mollissima Bl.) were isolated and dried by freeze drying and oven drying methods and the physicochemical, thermal, and the pasting properties were evaluated. Results showed that the two drying methods clearly affected the properties of the Chinese chestnut starches (CCS), both in composition, physicochemical, thermal, pasting properties, and functional characteristics. Freeze dried CCS presented the higher RS content, higher thermal properties, higher pasting values, higher solubility, lower syneresis to freezing, and thawing when compared with oven dried CCS. These properties of freeze dried CCS represented a unique starch for food ingredient usage of chestnut. 

    다운로드
  • 첨부 physicochemical, thermal, and pasting properties of chinese chestnut starches as affected by different drying methods.pdf (239.1K)
  • 링크
  • 관련링크 http://onlinelibrary.wiley.com/doi/10.1002/star.201000146/abstract;jse…