Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral...

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Detalles Bibliográficos
Autores principales: Alpos, Marbie, Leong, Sze Ying, Liesaputra, Veronica, Martin, Candace E., Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622574/
https://www.ncbi.nlm.nih.gov/pubmed/34828821
http://dx.doi.org/10.3390/foods10112540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622574/
https://www.ncbi.nlm.nih.gov/pubmed/34828821
http://dx.doi.org/10.3390/foods10112540

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