Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The...

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Detalles Bibliográficos
Autores principales: Kapusniak, Kamila, Lubas, Karolina, Wojcik, Malwina, Rosicka-Kaczmarek, Justyna, Pavlyuk, Volodymyr, Kluziak, Karolina, Gonçalves, Idalina, Lopes, Joana, Coimbra, Manuel A., Kapusniak, Janusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471463/
https://www.ncbi.nlm.nih.gov/pubmed/34577093
http://dx.doi.org/10.3390/molecules26185619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471463/
https://www.ncbi.nlm.nih.gov/pubmed/34577093
http://dx.doi.org/10.3390/molecules26185619

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