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Influence of enrichment with ions from alkali (K), alkali‐earth (Mg) and d transition (Cu, Fe) metal groups of native and modified starches on the process of carbohydrate radicals generation has been studied using electron paramagnetic resonance (EPR) spectroscopy. This technique allows following the character and amount of created radicals, as well as the changes in coordination sphere of transition...
Influence of starch modifications on the process of thermal generation of radicals in starch of different botanical origin was studied using electron paramagnetic spectroscopy. Potato, corn and spelt starches were subjected to chemical modifications: oxidation and phosphorylation. Samples of native and modified starches were thermally treated at 483 K, temperature usually used in baking processes...
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