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