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Article: Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.

TitleEffects of xanthan and galactomannan on the freeze/thaw properties of starch gels.
Authors
KeywordsChemicals And Cas Registry Numbers
Issue Date2000
PublisherWiley - V C H Verlag GmbH & Co KGaA
Citation
Die Nahrung, 2000, v. 44 n. 3, p. 211-214 How to Cite?
AbstractThree starches (maize, rice and wheat), and the two non-starch polysaccharides xanthan and locust bean gum galactomannan (LBG) were examined in gel and dough systems for texture and stability properties during freezing and low temperature storage. Xanthan and LBG were found to confer increased resistance to freeze/thaw cycling on rice starch gels but the non-starch polysaccharides had little effect on the performance of maize and wheat starch gels or on wheat dough.
Persistent Identifierhttp://hdl.handle.net/10722/133528
ISSN
2006 Impact Factor: 0.978
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLo, CTen_HK
dc.contributor.authorRamsden, Len_HK
dc.date.accessioned2011-05-18T02:38:48Z-
dc.date.available2011-05-18T02:38:48Z-
dc.date.issued2000en_HK
dc.identifier.citationDie Nahrung, 2000, v. 44 n. 3, p. 211-214en_HK
dc.identifier.issn0027-769Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/133528-
dc.description.abstractThree starches (maize, rice and wheat), and the two non-starch polysaccharides xanthan and locust bean gum galactomannan (LBG) were examined in gel and dough systems for texture and stability properties during freezing and low temperature storage. Xanthan and LBG were found to confer increased resistance to freeze/thaw cycling on rice starch gels but the non-starch polysaccharides had little effect on the performance of maize and wheat starch gels or on wheat dough.en_HK
dc.languageengen_US
dc.publisherWiley - V C H Verlag GmbH & Co KGaAen_US
dc.relation.ispartofDie Nahrungen_HK
dc.subjectChemicals And Cas Registry Numbersen_US
dc.titleEffects of xanthan and galactomannan on the freeze/thaw properties of starch gels.en_HK
dc.typeArticleen_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid10907245-
dc.identifier.scopuseid_2-s2.0-0042223734en_HK
dc.identifier.hkuros53513-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0042223734&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume44en_HK
dc.identifier.issue3en_HK
dc.identifier.spage211en_HK
dc.identifier.epage214en_HK
dc.identifier.isiWOS:000087772800014-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridLo, CT=7401771525en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK

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