Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.

Yang, Zhenglei; Wu, Yanwen; Ouyang, Jie

Yang, Zhenglei; Wu, Yanwen; Ouyang, Jie.

Afiliação

Yang Z; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 100083, Beijing, China.
Wu Y; Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), 100089, Beijing, China.
Ouyang J; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 100083, Beijing, China. ouyangjie@bjfu.edu.cn.

Plant Foods Hum Nutr ; 78(1): 166-172, 2023 Mar.

Article em En | MEDLINE | ID: mdl-36469235

Assuntos

Culinária; Farinha; Farinha/análise; Amido/química; Hidrólise; Açúcares; Digestão

Palavras-chave

Boiling; Chestnut flour; Enzymatic treatment; Microwave treatment; Roasting; Starch digestibility

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Farinha Tipo de estudo: Guideline Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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