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Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results s...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562666/ https://www.ncbi.nlm.nih.gov/pubmed/36230159 http://dx.doi.org/10.3390/foods11193083 |