MICROWAVES IN PHYSICAL AND CHEMICAL MODIFICATIONS OF STARCH

被引：38

作者：

MUZIMBARANDA, C ^{[1
]}

TOMASIK, P ^{[1
]}

机构：

[1] HUGON KOLLATAJ ACAD AGR,DEPT CHEM & PHYS,PL-30059 KRAKOW,POLAND

来源：

STARCH-STARKE | 1994年 / 46卷 / 12期

关键词：

D O I：

10.1002/star.19940461205

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Maize, cassava and potato starch was modified by the low and medium low energy of microwave radiation. Plain starch undergoes dextrinization. Starch blended with TiCl4 gave gels of low viscosity. Reactions with formaldehyde as well as with acetylene gave products of enhanced viscosity.

引用

页码：469 / 474

页数：6

共 32 条

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[12]

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[13]

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[15]

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[16]

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[17]

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[18]

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[19]

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[20]

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