Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication.

Chumsri, Paramee; Panpipat, Worawan; Cheong, Ling-Zhi; Nisoa, Mudtorlep; Chaijan, Manat

Chumsri, Paramee; Panpipat, Worawan; Cheong, Ling-Zhi; Nisoa, Mudtorlep; Chaijan, Manat.

Afiliação

Chumsri P; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Panpipat W; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Cheong LZ; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Nisoa M; School of Science, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Chaijan M; Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.

Foods ; 11(23)2022 Nov 27.

Article em En | MEDLINE | ID: mdl-36496635

Palavras-chave

antioxidant; digestibility; functional ingredient; phenolics; plasma-activated water; resistant starch; rice starch; starchphenolic complex; ultrasonication

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article