Impact of heat-moisture treatment and annealing in starches: A review

By E. Zavareze, A. Dias. 2011

824 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a433b488142d310ddf17d4973510a7f3768b4951

How researchers see this paper

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In Food Science

1. E. Zavareze
2. A. Dias

In Nutrition and Dietetics

1. E. Zavareze
2. A. Dias

Citations in the corpus

• Utilization of taro (Colocasia esculenta): a review (2013, background): “In ANN, starch is exposed to excess water for an extended period of time at a temperature above the glass transition but below the gelatinization temperature (Zavareze and Dias 2011).”
• Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films (2015, background): “Starch is a renewable rawmaterial, abundant and available in all the world, and shows properties that are modifiable from the physical (Zavareze & Dias, 2011), chemical (Kuakpetoon & Wang, 2001; Menzel et al., 2013) and enzymatic (LeCorre, Vahanian, Dufresne, & Bras, 2012; Rajan & Abraham, 2006) or…”