Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions...

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Detalles Bibliográficos
Autores principales: Shah, Alia, Wang, Yunchun, Tao, Han, Zhang, Wencheng, Cao, Shuqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534151/
https://www.ncbi.nlm.nih.gov/pubmed/37780351
http://dx.doi.org/10.1016/j.fochx.2023.100816

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534151/
https://www.ncbi.nlm.nih.gov/pubmed/37780351
http://dx.doi.org/10.1016/j.fochx.2023.100816

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