Cargando…
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...
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| 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 |