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Starch is widely used in industry. However, it must be modified to improve its properties and broaden its applications. The objective of this study was to investigate the effects of reaction time and pH on the main properties of oxidized Ramon starch (OS). Samples of native Ramon starch (NS) were oxidized with sodium hypochlorite (3.0 g active chlorine/100 g starch) at reaction times and pHs varying...
Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) and annealing on the chemical composition, syneresis, swelling volume, pasting, thermal properties and digestibility of starches was evaluated. The physicochemical and estimated...
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