α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions

Starch is present in many prepared ‘ready-meals’ that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received li...

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Detalles Bibliográficos
Autores principales: Edwards, Cathrina H., Veerabahu, Amalia S., Mason, A. James, Butterworth, Peter J., Ellis, Peter R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7965859/
https://www.ncbi.nlm.nih.gov/pubmed/33674022
http://dx.doi.org/10.1016/j.carbpol.2021.117738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7965859/
https://www.ncbi.nlm.nih.gov/pubmed/33674022
http://dx.doi.org/10.1016/j.carbpol.2021.117738

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