Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates...

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Detalles Bibliográficos
Autores principales: Cao, Hongwei, Sun, Rulian, Liu, Yu, Wang, Xiaoxue, Guan, Xiao, Huang, Kai, Zhang, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9160342/
https://www.ncbi.nlm.nih.gov/pubmed/35663599
http://dx.doi.org/10.1016/j.fochx.2022.100347

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9160342/
https://www.ncbi.nlm.nih.gov/pubmed/35663599
http://dx.doi.org/10.1016/j.fochx.2022.100347

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