Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice

This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, −40, and −80 °C for 0.5, 1, 3, 5, 7, 14, 21, a...

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Detalles Bibliográficos
Autores principales: Li, Hui, Liu, Bingxiao, Bess, Kezia, Wang, Zhengxuan, Liang, Mingcai, Zhang, Yan, Wu, Qiong, Yang, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180724/
https://www.ncbi.nlm.nih.gov/pubmed/35681392
http://dx.doi.org/10.3390/foods11111642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180724/
https://www.ncbi.nlm.nih.gov/pubmed/35681392
http://dx.doi.org/10.3390/foods11111642

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