Effect of processing history on the physicochemical and structural characteristics of starch-fatty acid extrudates plasticized with glycerol (Record no. 46637)

MARC details
000 -LEADER
fixed length control field 02539nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250625153853.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-12430
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250602s9999 xx |||||s2 |||| ||und|d
245 10 - TITLE STATEMENT
Title Effect of processing history on the physicochemical and structural characteristics of starch-fatty acid extrudates plasticized with glycerol
490 0# - SERIES STATEMENT
Volume/sequential designation Carbohydrate Polymers, 83(2), p.727-736, 2011
520 3# - SUMMARY, ETC.
Summary, etc. Normal maize starch was extruded in the presence of glycerol with and without the addition of fatty acid potassium salts in a twin-screw cooker extruder equipped with a slit die rheometer. The processing conditions employed were: heating at either 100 or 120 or 140 or 160 .C in all heated sections of the extruder and rotational screw speeds either 20 or 91 or 161 or 227 rpm. The in line melt viscosity measurements showed that the flow behaviour of the starch.glycerol system was significantly influenced by the addition of either myristic or palmitic acids. That is, the viscosity of the starch.fatty acid.glycerol systems was higher than that of the starch.glycerol systems regardless of the extrusion temperature employed whereas the flow behaviour index of the starch.fatty acid.glycerol systems was lower than that of the starch.glycerol systems. The examination of physicochemical properties of the extrudates such as bulk density, water solubility, expansion ratio and water adsorptivity indicated that the addition of fatty acids affected the functionality of starch.glycerol systems. Rheological studies revealed that the addition of fatty acids to starch.glycerol systems significantly affected their mechanical properties rendering them more flexible and less glassy than their counterparts which did not contain fatty acids. Structural studies indicated that the type of crystallites of starch.glycerol extrudates was different from that of starch.glycerol.fatty acid ones. The results led to the assumption of a possible interaction taken place between glycerol molecules and amylose.fatty acid complexes during extrusion cooking.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element EXTRUSION OF THERMOPLASTIC STARCH
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element STARCH-FATTY ACID-GLYCEROL INTERACTIONS
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Raphaelides, S.N.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Dimitreli, G.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Exarhopoulos, S.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Kokonidis, G.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Tzani, E.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1xT-VcLuB4OLZsIeT-I4p88OQIcrY8t0E/view?usp=drivesdk">https://drive.google.com/file/d/1xT-VcLuB4OLZsIeT-I4p88OQIcrY8t0E/view?usp=drivesdk</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Clasificación local
Koha item type Documentos solicitados
Holdings
Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-12430 25.06.2025 25.06.2025 Documentos solicitados