MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02079nab|a22003737a|4500 |
| 001 - CONTROL NUMBER |
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| control field |
64728 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211217230233.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
202108s2020||||sz |||p|op||||00||0|eng|d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
2304-8158 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.3390/foods9020182 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Grace, N.C.F. |
| 9 (RLIN) |
26042 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The physicochemical characterization of unconventional starches and flours used in Asia |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Basel (Switzerland) : |
| Name of publisher, distributor, etc. |
MDPI, |
| Date of publication, distribution, etc. |
2020. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Open Access |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tapioca |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
26043 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Sweet potatoes |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
2711 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Sago |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
26044 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Trapa |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
26045 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Maize |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1173 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Rice |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1243 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Starch |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
5810 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flours |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1113 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemicophysical properties |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
14310 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Henry, C.J. |
| 9 (RLIN) |
26046 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Foods |
| Related parts |
v. 9, no. 2, art. 182 |
| Place, publisher, and date of publication |
Basel (Switzerland) : MDPI, 2020. |
| International Standard Serial Number |
2304-8158 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Click here to access online |
| Uniform Resource Identifier |
https://doi.org/10.3390/foods9020182 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Suppress in OPAC |
No |
| Source of classification or shelving scheme |
Dewey Decimal Classification |