How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on micros...

Descripción completa

Detalles Bibliográficos
Autores principales: Duijsens, Dorine, Verkempinck, Sarah H. E., De Coster, Audrey, Pälchen, Katharina, Hendrickx, Marc, Grauwet, Tara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914867/
https://www.ncbi.nlm.nih.gov/pubmed/36766054
http://dx.doi.org/10.3390/foods12030525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914867/
https://www.ncbi.nlm.nih.gov/pubmed/36766054
http://dx.doi.org/10.3390/foods12030525

Ejemplares similares