Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field stre...

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Detalles Bibliográficos
Autores principales: Qiu, Shuang, Abbaspourrad, Alireza, Padilla-Zakour, Olga I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918287/
https://www.ncbi.nlm.nih.gov/pubmed/33670300
http://dx.doi.org/10.3390/foods10020395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918287/
https://www.ncbi.nlm.nih.gov/pubmed/33670300
http://dx.doi.org/10.3390/foods10020395

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