The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates.

Fu, Xi; Liu, Qing; Xu, Enbo; Yang, Yueyue; Zhu, Kunfu; Jin, Zhengyu; Jiao, Aiquan

Fu, Xi; Liu, Qing; Xu, Enbo; Yang, Yueyue; Zhu, Kunfu; Jin, Zhengyu; Jiao, Aiquan.

Afiliação

Fu X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Liu Q; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Xu E; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Yang Y; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Zhu K; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China.
Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Jiao A; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.

J Food Sci ; 86(10): 4730-4740, 2021 Oct.

Article em En | MEDLINE | ID: mdl-34519044

Assuntos

Antioxidantes; Oryza; Folhas de Planta; Vaccinium myrtillus; Antioxidantes/análise; Digestão; Oryza/química; Folhas de Planta/química; Vaccinium myrtillus/química

Palavras-chave

Vaccinium bracteatum Thunb; antioxidant capacity; extrusion; in vitro starch digestibility; leaves (VBTL); physicochemical properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Folhas de Planta / Vaccinium myrtillus / Antioxidantes Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article

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