Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat
Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Hongcai [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:146 ; year:2021 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.lwt.2021.111467 |
|---|
| Katalog-ID: |
ELV054103169 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV054103169 | ||
| 003 | DE-627 | ||
| 005 | 20230626035703.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 210910s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.lwt.2021.111467 |2 doi | |
| 028 | 5 | 2 | |a /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica |
| 035 | |a (DE-627)ELV054103169 | ||
| 035 | |a (ELSEVIER)S0023-6438(21)00620-4 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 690 |q VZ |
| 084 | |a 74.12 |2 bkl | ||
| 084 | |a 74.72 |2 bkl | ||
| 100 | 1 | |a Zhang, Hongcai |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| 264 | 1 | |c 2021transfer abstract | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. | ||
| 520 | |a Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. | ||
| 650 | 7 | |a Dry heat |2 Elsevier | |
| 650 | 7 | |a Low viscosity |2 Elsevier | |
| 650 | 7 | |a Potato starch |2 Elsevier | |
| 650 | 7 | |a CaCl2 |2 Elsevier | |
| 650 | 7 | |a Dual treatment |2 Elsevier | |
| 700 | 1 | |a He, Fuli |4 oth | |
| 700 | 1 | |a Wang, Tao |4 oth | |
| 700 | 1 | |a Chen, Guibing |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
| 773 | 1 | 8 | |g volume:146 |g year:2021 |g pages:0 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2021.111467 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OPC-GGO | ||
| 936 | b | k | |a 74.12 |j Stadtgeographie |j Siedlungsgeographie |q VZ |
| 936 | b | k | |a 74.72 |j Stadtplanung |j kommunale Planung |q VZ |
| 951 | |a AR | ||
| 952 | |d 146 |j 2021 |h 0 | ||
| author_variant |
h z hz |
|---|---|
| matchkey_str |
zhanghongcaihefuliwangtaochenguibing:2021----:hrapsignrelgclrprisfoaotrhulra |
| hierarchy_sort_str |
2021transfer abstract |
| bklnumber |
74.12 74.72 |
| publishDate |
2021 |
| allfields |
10.1016/j.lwt.2021.111467 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica (DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhang, Hongcai verfasserin aut Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier He, Fuli oth Wang, Tao oth Chen, Guibing oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:146 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111467 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 146 2021 0 |
| spelling |
10.1016/j.lwt.2021.111467 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica (DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhang, Hongcai verfasserin aut Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier He, Fuli oth Wang, Tao oth Chen, Guibing oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:146 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111467 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 146 2021 0 |
| allfields_unstemmed |
10.1016/j.lwt.2021.111467 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica (DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhang, Hongcai verfasserin aut Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier He, Fuli oth Wang, Tao oth Chen, Guibing oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:146 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111467 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 146 2021 0 |
| allfieldsGer |
10.1016/j.lwt.2021.111467 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica (DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhang, Hongcai verfasserin aut Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier He, Fuli oth Wang, Tao oth Chen, Guibing oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:146 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111467 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 146 2021 0 |
| allfieldsSound |
10.1016/j.lwt.2021.111467 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica (DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhang, Hongcai verfasserin aut Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier He, Fuli oth Wang, Tao oth Chen, Guibing oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:146 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111467 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 146 2021 0 |
| language |
English |
| source |
Enthalten in Assessment of urban identity through a matrix of cultural landscapes Amsterdam [u.a.] volume:146 year:2021 pages:0 |
| sourceStr |
Enthalten in Assessment of urban identity through a matrix of cultural landscapes Amsterdam [u.a.] volume:146 year:2021 pages:0 |
| format_phy_str_mv |
Article |
| bklname |
Stadtgeographie Siedlungsgeographie Stadtplanung kommunale Planung |
| institution |
findex.gbv.de |
| topic_facet |
Dry heat Low viscosity Potato starch CaCl2 Dual treatment |
| dewey-raw |
690 |
| isfreeaccess_bool |
false |
| container_title |
Assessment of urban identity through a matrix of cultural landscapes |
| authorswithroles_txt_mv |
Zhang, Hongcai @@aut@@ He, Fuli @@oth@@ Wang, Tao @@oth@@ Chen, Guibing @@oth@@ |
| publishDateDaySort_date |
2021-01-01T00:00:00Z |
| hierarchy_top_id |
ELV004078675 |
| dewey-sort |
3690 |
| id |
ELV054103169 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV054103169</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626035703.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">210910s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.lwt.2021.111467</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV054103169</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0023-6438(21)00620-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">690</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.72</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhang, Hongcai</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dry heat</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Low viscosity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Potato starch</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">CaCl2</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dual treatment</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">He, Fuli</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Tao</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Guibing</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:146</subfield><subfield code="g">year:2021</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2021.111467</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">146</subfield><subfield code="j">2021</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| author |
Zhang, Hongcai |
| spellingShingle |
Zhang, Hongcai ddc 690 bkl 74.12 bkl 74.72 Elsevier Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| authorStr |
Zhang, Hongcai |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV004078675 |
| format |
electronic Article |
| dewey-ones |
690 - Buildings |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
690 VZ 74.12 bkl 74.72 bkl Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment Elsevier |
| topic |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment |
| topic_unstemmed |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment |
| topic_browse |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Dry heat Elsevier Low viscosity Elsevier Potato starch Elsevier CaCl2 Elsevier Dual treatment |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
f h fh t w tw g c gc |
| hierarchy_parent_title |
Assessment of urban identity through a matrix of cultural landscapes |
| hierarchy_parent_id |
ELV004078675 |
| dewey-tens |
690 - Building & construction |
| hierarchy_top_title |
Assessment of urban identity through a matrix of cultural landscapes |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV004078675 |
| title |
Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| ctrlnum |
(DE-627)ELV054103169 (ELSEVIER)S0023-6438(21)00620-4 |
| title_full |
Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| author_sort |
Zhang, Hongcai |
| journal |
Assessment of urban identity through a matrix of cultural landscapes |
| journalStr |
Assessment of urban identity through a matrix of cultural landscapes |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2021 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Zhang, Hongcai |
| container_volume |
146 |
| class |
690 VZ 74.12 bkl 74.72 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Zhang, Hongcai |
| doi_str_mv |
10.1016/j.lwt.2021.111467 |
| dewey-full |
690 |
| title_sort |
thermal, pasting, and rheological properties of potato starch dual-treated with cacl2 and dry heat |
| title_auth |
Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| abstract |
Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. |
| abstractGer |
Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. |
| abstract_unstemmed |
Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO |
| title_short |
Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat |
| url |
https://doi.org/10.1016/j.lwt.2021.111467 |
| remote_bool |
true |
| author2 |
He, Fuli Wang, Tao Chen, Guibing |
| author2Str |
He, Fuli Wang, Tao Chen, Guibing |
| ppnlink |
ELV004078675 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth |
| doi_str |
10.1016/j.lwt.2021.111467 |
| up_date |
2024-07-06T20:47:11.595Z |
| _version_ |
1803864067638558720 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV054103169</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626035703.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">210910s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.lwt.2021.111467</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001761.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV054103169</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0023-6438(21)00620-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">690</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.72</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhang, Hongcai</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021transfer abstract</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Potato starch (PS) was treated separately and combinedly with 3% (w/v) CaCl2 solution at 25 °C for 5 h and dry heat (DH) at 130 °C for 1, 2, and 4 h CaCl2 treatment alone significantly increased thermal transition parameters, dynamic moduli, and shear viscosity of PS. It substantially decreased the peak viscosity and breakdown of PS during pasting, but the final paste viscosity was comparable to the control due to a higher setback. Overall, DH treatment alone reduced the thermal transition parameters, paste viscosity, dynamic moduli, and shear viscosity of PS, and prolonged heating generally caused more considerable reductions. Dual treatment with CaCl2 and DH caused the most substantial decreases in examined properties of PS. It led to a complete loss of both double–helical and crystalline order of starch granules. Therefore, cooked suspensions of dual–treated PS exhibited very weak viscoelastic or non–viscoelastic behavior and extremely low shear viscosity.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dry heat</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Low viscosity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Potato starch</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">CaCl2</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dual treatment</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">He, Fuli</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Tao</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Guibing</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:146</subfield><subfield code="g">year:2021</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2021.111467</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">146</subfield><subfield code="j">2021</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.401288 |