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Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino...

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Detalles Bibliográficos
Autores principales: Wu, Ligen, Wang, Anna, Shen, Ruilin, Qu, Lingbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500770/
https://www.ncbi.nlm.nih.gov/pubmed/32994949
http://dx.doi.org/10.1002/fsn3.1775