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http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1514| Title: | Carbohydrates of the Kernel |
| Authors: | Hamaker, Bruce R. Shen, Xinyu Tuncil, Yunus E. Ordu Üniversitesi |
| Keywords: | AMYLOPECTIN FINE-STRUCTURE; SLOWLY DIGESTIBLE STARCH; IN-VITRO FERMENTATION; PLANT-CELL WALLS; MAIZE ZEA-MAYS; CORN FIBER GUM; THERMAL-PROPERTIES; DIETARY FIBER; BOWEL FUNCTION; ALKALINE EXTRACTION |
| Issue Date: | 2019 |
| Publisher: | WOODHEAD PUBL LTD, ABINGTON HALL ABINGTON, CAMBRIDGE CB1 6AH, CAMBS, ENGLAND |
| Abstract: | Corn carbohydrates, in terms of both role in the kernel and functional use, can be divided into two general classes, (1) the endosperm starch and (2) nonstarch polysaccharides of cell walls contained in both the endosperm and bran layers. There also exist some small sugars in the mature kernel, but in amount, technologically and nutritionally, they are not important. Starch is the major carbohydrate and makes up around 85% of the kernel endosperm weight and 72% of the total kernel weight... |
| URI: | http://doi.org/10.1016/B978-0-12-811971-6.00011-5 http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1514 |
| Appears in Collections: | Gıda Mühendisliği |
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