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Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

dc.contributor.authorDankar, Iman
dc.contributor.authorHaddarah, Amira
dc.contributor.authorEl Omar, Fawaz
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.authorSepulcre Sánchez, Francesc
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2021-06-25T07:02:37Z
dc.date.available2021-06-25T07:02:37Z
dc.date.issued2018-09-15
dc.identifier.citationDankar, I. [et al.]. Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction. "Food chemistry", 15 Setembre 2018, vol. 260, p. 7-12.
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/2117/347878
dc.description.abstractFourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial potato powder
dc.format.extent6 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshFood additives.
dc.subject.otherX-ray diffraction
dc.subject.otherFTIR
dc.subject.otherStructural properties
dc.subject.otherStarch
dc.subject.otherFood additives
dc.subject.otherAgrotech
dc.titleCharacterization of food additive-potato starch complexes by FTIR and X-ray diffraction
dc.typeArticle
dc.subject.lemacPatates -- Biotecnologia
dc.contributor.groupUniversitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita
dc.identifier.doi10.1016/j.foodchem.2018.03.138
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S030881461830579X
dc.rights.accessOpen Access
local.identifier.drac23515485
dc.description.versionPostprint (published version)
local.citation.authorDankar, I.; Haddarah, A.; El Omar, F.; Pujola, M.; Sepulcre, F.
local.citation.publicationNameFood chemistry
local.citation.volume260
local.citation.startingPage7
local.citation.endingPage12


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