MARC details
| 000 -LEADER |
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| fixed length control field |
01917nam a2200289Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625140638.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-10815 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Retrogradation of starch and the role of its components |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Thermochimica Acta, 246, p.329-341, 1994 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The retrogradation of starch is not a simple process: it manifests itself in apparently different processes, such as increased firmness and recrystallization of gelatinized starch gels with time. The components of starch, amylopectin and amylose, have different roles in retrogradation. Much evidence suggests that changes in the amylopectin are the main cause for what we call retrogradation because they are responsible for all long-term rheological and structural changes. The amylose, however, is responsible for the short-term changes. The water content and storage temperature greatly affect the rate and extent of retrogradation of starch gels. Other compounds added to the starch, such as lipids and surfactants, can retard or interfere with the retrogradation. In this paper, some suggestions concerning the effects of each component in the starch are discussed. Starches from different botanical sources, despite similar amylose/amylopectin ratios, can retrograde to different extents, indicating that the structure of the amylopectin seems to be a very important factor in retrogradation. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
AGEING |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
AMYLOPECTIN |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
AMYLOSE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
DSC |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
GEL |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
GELATINIZATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
RETROGRADATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
STARCH |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
WATER |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
XRD |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gudmundsson, M. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/15lg86sfEMom7iAPYicZJpgNYqCng2wj3/view?usp=drivesdk">https://drive.google.com/file/d/15lg86sfEMom7iAPYicZJpgNYqCng2wj3/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
