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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

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