References
- Cha JY, Choi AJ, Chun BY, Kim MJ, Chun HS, Kim CJ, Cho YJ, Kim CT. 2007. Physicochemical characteristics of acid thinned and high pressure treated waxy rice starch for Yukwa (Korean rice snack) production. Food Sci Biotech 16:943- 947
- Choi SD, Kerr WK. 2003. Effect of chemical modification of wheat starch on molecular mobility as studied by pulsed 1HNMR. Lebensm Wiss U Technol 36:105-112 https://doi.org/10.1016/S0023-6438(02)00200-1
- Fonberg-Broczek M, Windyga B, Szczawiński J, Szczawińska, M, Pietrzak D, Prestamo G. 2005. High pressure processing for food safety. Acta Biochimica Polonica 52:721-724
- Hayashi R, Hayashida A. 1989. Increased amylase digestibility of pressure-treated starch. Agric Biol Chem 53:2543-2544 https://doi.org/10.1271/bbb1961.53.2543
- Hendrickx M, Ludikhuyze L, Van den Broeck I, Weemaes C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Sci Tech 9:197-203 https://doi.org/10.1016/S0924-2244(98)00039-9
- Hirashima M, Takahashi R, Nishinari K. 2005. Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes. Food Hydrocolloids 19:909-914 https://doi.org/10.1016/j.foodhyd.2004.12.004
- Kim K, Hamdy MK. 1987. Depolymerization of starch by high pressure extrusion. Food Sci 52:1387-1390 https://doi.org/10.1111/j.1365-2621.1987.tb14089.x
- Kim CT, Shih FF, Champagne ET, Daigle K. 1999. Effects of phosphoylating salts and temperature on the preparation of rice starch phosphates by extrusion. Starch 51:280-286 https://doi.org/10.1002/(SICI)1521-379X(199909)51:8/9<280::AID-STAR280>3.0.CO;2-V
- Knorr D, Heinz V, Buckow R. 2006. High pressure application for food biopolymers. Biochimica et Biophysica Acta 1764: 619-631 https://doi.org/10.1016/j.bbapap.2006.01.017
- Lawal OS. 2004. Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam(Xanthosama sagittifolium) starch. Food Chem 87:205-218 https://doi.org/10.1016/j.foodchem.2003.11.013
- Mercier C, Charbonniere R, Guilbot A. 1968. Influence d'un traitement par pression sur la structure granulaire de differents amidons et sur leur sensibilite aux enzymes. Starch 20:6-11 https://doi.org/10.1002/star.19680200104
- Parker R, Ring SG. 2001. Aspects of physical chemistry of starch. Cereal Sci 34:1-17 https://doi.org/10.1006/jcrs.2000.0402
- Ronald CD. 1998. The New Starches. pp. 34-56. Food Product Design
- Shon KJ, Lim ST, Yoo B. 2005. Rheological properties of rice starch dispersions in dimethyl sulfoxide. Starch 57:353-369
- Stolt M, Oinonen S, Autio K 2001. Effect of high pressure on the physical properties of barley starch. Innovative Food Sci Emerging Technologies 1:167-175
- Stute R, Klingler RW, Boguslawski S, Eshtiaghi MN, Knorr D. 1993. Effects of high pressures treatment on starches. Starch 48:399-408
- Thevelein JK, Van Assche JA, Heremans K, Gerlsma SY. 1981. Gelatinisation temperature of starch, as influenced by high pressure. Carbohydrate Research 93:304-307 https://doi.org/10.1016/S0008-6215(00)80862-9
- Thomas DJ, Atwell WA. 1997. Starch Structure. pp. 1-12. Starches in American Association of Cereal Chemists, Eagan Press
Cited by
- Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.92