The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Fu, Tiantian; Niu, Liya; Tu, Jin; Xiao, Jianhui

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Fu, Tiantian; Niu, Liya; Tu, Jin; Xiao, Jianhui.

Afiliación

Fu T; School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Niu L; School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Tu J; School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Xiao J; School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: xiaojh666666@126.com

Food Chem ; 360: 130004, 2021 Oct 30.

Article en En | MEDLINE | ID: mdl-33975072

Asunto(s)

Camellia sinensis/química; Calor; Oryza/química; Esterilización/métodos; Antioxidantes; Técnicas In Vitro; Almidón/química; Gusto; Té/química

Palabras clave

Antioxidant property; Commercial sterilization; Flavor & texture; Fresh instant rice; In vitro digestible property; Tea products

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Oryza / Esterilización / Camellia sinensis / Calor Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China

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