Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion

Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. I...

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Detalles Bibliográficos
Autores principales: Kong, Feng, Zeng, Qinghua, Li, Yue, Zhao, Yang, Guo, Xingfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363763/
https://www.ncbi.nlm.nih.gov/pubmed/35967773
http://dx.doi.org/10.3389/fnut.2022.877704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363763/
https://www.ncbi.nlm.nih.gov/pubmed/35967773
http://dx.doi.org/10.3389/fnut.2022.877704

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