Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction
Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial p...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/347878 |
| Acceso en línea: | https://hdl.handle.net/2117/347878 https://dx.doi.org/10.1016/j.foodchem.2018.03.138 |
| Access Level: | acceso abierto |
| Palabra clave: | Food additives. X-ray diffraction FTIR Structural properties Starch Food additives Agrotech Patates -- Biotecnologia Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana |
| Sumario: | Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial potato powder |
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