Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

The sulfur dioxide gas (SO(2)) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cance...

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Detalles Bibliográficos
Autores principales: Guan, Jinjie, Chen, Zhuowen, Guo, Lanping, Cui, Xiuming, Xu, Tingting, Wan, Fen, Zhou, Tao, Wang, Chengxiao, Yang, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9849879/
https://www.ncbi.nlm.nih.gov/pubmed/36687729
http://dx.doi.org/10.3389/fnut.2022.1087453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9849879/
https://www.ncbi.nlm.nih.gov/pubmed/36687729
http://dx.doi.org/10.3389/fnut.2022.1087453

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