Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study

To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3–18 h. The results showed that the crystalline...

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Detalles Bibliográficos
Autores principales: Guo, Shuangfeng, Wu, Hao, Liu, Xinyue, Zhao, Wenqing, Zheng, Jiayu, Li, Wenhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858123/
https://www.ncbi.nlm.nih.gov/pubmed/36673427
http://dx.doi.org/10.3390/foods12020335

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858123/
https://www.ncbi.nlm.nih.gov/pubmed/36673427
http://dx.doi.org/10.3390/foods12020335

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