Optimization of corn starch acetylation and succinylation using the extrusion process

Author:

Calderón-Castro Abraham,Jacobo-Valenzuela Noelia,Félix-Salazar Luis Alejandro,Zazueta-Morales José de Jesús,Martínez-Bustos Fernando,Fitch-Vargas Perla Rosa,Carrillo-López Armando,Aguilar-Palazuelos Ernesto

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

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2. Aguilar-Palazuelos E, Martínez-Bustos F, Jiménez-Arévalo O, Galicia-García T, Delgado-Rangel J (2007) Potentiality of some natural fibers and native starch for making biodegradable materials. In: Klening TP (ed) Food engineering research developments. Nova Science Publishers Inc, New York, pp 279–294

3. Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley tomato pomace blends. J Food Eng 84:231–242. https://doi.org/10.1016/j.jfoodeng.2007.05.014

4. Anderson RA, Conway HF, Pfeife FF, Griffin EL Jr (1969) Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Sci Today 14(4–7):11–12

5. Arueya GL, Oyewale TM (2015) Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf). Food Chem 177:258–266. https://doi.org/10.1016/j.foodchem.2015.01.019

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