Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature–pressure–moisture combinations

Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content were applied to clarify the mechanisms of processing...

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Detalles Bibliográficos
Autores principales: Yao, Yueyue, Li, Ping, Deng, Yuanyuan, Wei, Zhencheng, Zhang, Yan, Tang, Xiaojun, Liu, Guang, Zhao, Zhihao, Zhou, Pengfei, Zhang, Mingwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10010977/
https://www.ncbi.nlm.nih.gov/pubmed/36926311
http://dx.doi.org/10.1016/j.fochx.2023.100625

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10010977/
https://www.ncbi.nlm.nih.gov/pubmed/36926311
http://dx.doi.org/10.1016/j.fochx.2023.100625

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