Opening book details…
Can I read Change in Digestibility of Gamma-Irradiated Starch by Low Temperature Cooking on EtoBox?
Change in Digestibility of Gamma-Irradiated Starch by Low Temperature Cooking by Dr. T. Kume; Saifur Rahman; I. Ishigaki is a Nursing article available to read on EtoBox.
What is Change in Digestibility of Gamma-Irradiated Starch by Low Temperature Cooking about?
Combination effect of irradiation and low temperature cooking on starch digestibility has been investigated as a basic research for application of radiosterilization on starch fermentation. The digestion of corn starch by glucoamylase after cooking at low temperature was enhanced by y-irradiation and the required cooking temperature was decreased from 75-80°C to 65°C by 25 kGy. Gelatinization of starches except tapioca starch was enhanced by irradiation and it corresponds to the digestibility. The digestibility of potato starch which has a high viscosity was especially enhanced at low temperature cooking because the viscosity was markedly decreased by irradiation. These results show that the irradiation of starches is useful not only for the sterilization of fermentation broth but also for the enhancement of digestion. ## Versnderung der Abbaubarkeit von gamma-bestrahlter SUrke durch Kochung bei niedriger Temperatur. Die kombinierte Wirkung von Bestrahlung und Kochung bei niedriger Temperatur auf die Abbaubarkeit von Starke wurde als Grundlage fur die Anwendung der Strahlensterilisation auf die Starkefermentation untersucht. Der Abbau von Maisstarke durch Glucoamylase nach dem Koch
Who reads Change in Digestibility of Gamma-Irradiated Starch by Low Temperature Cooking?
It is typically read by researchers, students, and practitioners in Nursing.
- Author
- Dr. T. Kume; Saifur Rahman; I. Ishigaki
- Publisher
- John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley; FASEB (ISSN 0038-9056)
- Published
- 1988
- Language
- EN
- Field
- Nursing (Life Sciences)