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dc.date.accessioned 2020-09-03T18:58:13Z
dc.date.available 2020-09-03T18:58:13Z
dc.date.issued 2017
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/103788
dc.description.abstract Modification of corn starch granules to transform them into carriers for molecules of nutritional interest was assayed by alkaline and high pressure treatments. Changes in the granular structure of starches were revealed by porosimetry and swelling power studies, while confocal microscopy evaluated the mode of disruption of the granules. Both alkali and high pressure treatments increased the number of pores in the granules while the combined procedures led to a central disruption and an increased deep pore number. The high pore volume found in alkali treated starches resulted in a high swelling power and created more binding sites to load high amounts of minerals, such as zinc and magnesium, as determined by atomic emission spectrometry. The extent of gelatinization process was affected differently in treated starches. The reduction in temperature and enthalpy, associated to high pressure granular starch suspensions, was moderated by the creation of new charged interactions due to alkali addition. en
dc.format.extent 241-249 es
dc.language en es
dc.subject Corn starch es
dc.subject High Hydrostatic Pressure es
dc.subject Alkaline treatments es
dc.subject Metal absorption es
dc.subject Zinc-magnesium es
dc.title Effect of High Hydrostatic Pressure, alkaline andcombined treatments on corn starch granulesmetal binding: Structure, swelling behavior andthermal properties assessment en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1016/j.fbp.2017.01.003 es
sedici.identifier.issn 0960-3085 es
sedici.creator.person Deladino, Lorena es
sedici.creator.person Teixeira, Aline S. es
sedici.creator.person Plou, F. J. es
sedici.creator.person Navarro, Alba Sofía del Rosario es
sedici.creator.person Molina García, A. D. es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food and Bioproducts Processing es
sedici.relation.journalVolumeAndIssue vol. 102 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)