THE FORMATION OF TERNARY INCLUSION COMPLEXES OF STARCH WITH MENTHONE AND MONOSTEARATE - A POSSIBLE FOOD MODEL SYSTEM

被引：0
|
作者：
RUTSCHMANN, MA [1 ]
SOLMS, J [1 ]
机构：
[1] SWISS FED INST TECHNOL,DEPT FOOD SCI,CH-8092 ZURICH,SWITZERLAND
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1990年 / 23卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：451 / 456
页数：6
相关论文
共 50 条
  • [41] FORMATION OF INCLUSION COMPLEXES OF STARCH WITH DIFFERENT ORGANIC-COMPOUNDS .5. CHARACTERIZATION OF COMPLEXES WITH AMPEROMETRIC IODINE TITRATION, AS COMPARED WITH DIRECT QUANTITATIVE-ANALYSIS
    RUTSCHMANN, MA
    SOLMS, J
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1990, 23 (01): : 88 - 93
  • [42] Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis
    Chao, Chen
    Huang, Shiqing
    Yu, Jinglin
    Copeland, Les
    Wang, Shuo
    Wang, Shujun
    CARBOHYDRATE POLYMERS, 2020, 244
  • [43] Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system
    Ghiasi, Fatemeh
    Golmakani, Mohammad-Taghi
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 78
  • [44] Formation of acrylamide in a processed food model system, and examination of inhibitory conditions
    Ishihara, K
    Matsunaga, A
    Miyoshi, T
    Nakamura, K
    Nakayama, T
    Ito, S
    Koga, H
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 2005, 46 (02): : 33 - 39
  • [45] Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system
    Yeo, Lihe
    Thompson, Donald B.
    Peterson, Devin G.
    FOOD CHEMISTRY, 2016, 199 : 393 - 400
  • [46] DIFFUSION IN A TERNARY-SYSTEM CONTAINING A POLY-ELECTROLYTE - POSSIBLE MODEL SYSTEM FOR DIFFUSION THROUGH CHARGED MEMBRANES
    VITAGLIANO, V
    SARTORIO, R
    PADULANO, P
    LAURENTINO, R
    ORTONA, O
    GAZZETTA CHIMICA ITALIANA, 1979, 109 (8-9): : 427 - 432
  • [47] Controlled release of -tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system
    Koontz, J. L.
    Moffitt, R. D.
    Marcy, J. E.
    O'Keefe, S. F.
    Duncan, S. E.
    Long, T. E.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2010, 27 (11): : 1598 - 1607
  • [48] Highly sensitive and selective spectrofluorimetric determination of tolnaftate through the formation of ternary inclusion complex of β-naphthol/β-cyclodextrin/anionic surfactant system
    Tang, B
    Wang, X
    Wang, GL
    Yu, CG
    Chen, ZZ
    TALANTA, 2006, 69 (01) : 113 - 120
  • [49] A POSSIBLE MODEL OF HEMOPROTEIN-PEROXIDE COMPLEXES FORMED IN AN IRON-TETRAPHENYLPORPHYRIN SYSTEM
    TAJIMA, K
    ISHIZU, K
    SAKURAI, H
    OHYANISHIGUCHI, H
    BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 1986, 135 (03) : 972 - 978
  • [50] COMPLEXES OF HYDROXAMATES .5. EQUILIBRIUM AND KINETICS OF THE FORMATION OF THE BINARY AND TERNARY COMPLEXES INVOLVED IN THE NICKEL(II)-HISTIDINEHYDROXAMIC ACID-PYRIDOXAL SYSTEM
    ELEZABY, MS
    SHUAIB, NM
    MARAFIE, HM
    HASSAN, MM
    JOURNAL OF INORGANIC BIOCHEMISTRY, 1988, 33 (03) : 161 - 174
12345