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- Zavareze, Elessandra da Rosa, et al. Show all 6 Authors
- Food hydrocolloids 2018 v.75 pp. 131-137
- crystal structure; functional properties; glucose; granules; high pressure treatment; hydrocolloids; hydrolysis; potato starch; retrogradation; starch; viscosity
- ... A combined approach of high pressure processing (HHP) along with retrogradation was used to treat potato starch samples in order to influence their functional properties and kinetics of glucose release during gastro-small intestinal digestion in vitro. Native potato starch was treated at two levels of high hydrostatic pressure (400 MPa and 600 Mpa) and number of cycles (3 and 6) for 10 min and the ...