Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of t...
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Full title
Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
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TN_cdi_doaj_primary_oai_doaj_org_article_2046815d918c4050af3cbbf0daa4911d
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2046815d918c4050af3cbbf0daa4911d
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ISSN
2310-2861
E-ISSN
2310-2861
DOI
10.3390/gels9090757
