Nuclear magnetic relaxation studies of the hydration properties of potato starch and beef heart surimi analogs in relation to functionality in foods

The hydration properties of native and heat processed potato and cereal starches were determined by combining results obtained by oxygen-17, deuterium and proton nuclear magnetic resonance (NMR) techniques. Several waxy and mealy potato cultivars were selected for these studies: LaSoda and Pontiac (waxy) and Russet Burbank and Norchip (mealy). Potato starch was employed as model systems for novel food formulations such as beef heart surimi (BHS) analogs, BHS-potato and BHS-cereal starch mixtures.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Yakubu, Phillip Iordoo

Contributors dc:contributor

• Wei, Lun-Shin

• Agriculture, Food Science and Technology
• Health Sciences, Nutrition

Statement dc:rights

• Copyright 1994 Yakubu, Phillip Iordoo

Language dc:language

eng

Identifier

AAI9503358
(UMI)AAI9503358

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21274