Thermal stability and degradation of starch derivatives

Autor:	N. Milanov, Ewa Rudnik, G. Matuschek, Antonius Kettrup
Rok vydání:	2006
Předmět:	Materials science Starch food and beverages Ether Condensed Matter Physics Mass spectrometry Thermogravimetry chemistry.chemical_compound chemistry Degradation (geology) Organic chemistry Thermal stability Physical and Theoretical Chemistry Thermal analysis Pyrolysis Nuclear chemistry
Zdroj:	Journal of Thermal Analysis and Calorimetry. 85:267-270
ISSN:	1572-8943 1388-6150
Popis:	Thermal behaviour of different starch derivatives, i.e. starch esters and ethers having degree of substitution (DS) in the range of 0.02–0.18 were studied. Potato, maize and wheat starches were used. Measurements were carried out by coupled thermal analysis/ mass spectrometry method (STA-MS) in air atmosphere.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::00db8fe66f1f56cae5d0a3b6e8ad3c9d https://doi.org/10.1007/s10973-005-7274-7 Zobrazit plný text záznamu Plný text ve formátu PDF