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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |