Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles.

Tang, Peiqi; Zhang, Shuyi; Meng, Linghan; Wang, Zhenjiong; Yang, Yuling; Shen, Xinchun; Tang, Xiaozhi

Tang, Peiqi; Zhang, Shuyi; Meng, Linghan; Wang, Zhenjiong; Yang, Yuling; Shen, Xinchun; Tang, Xiaozhi.

Afiliação

Tang P; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Zhang S; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Meng L; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Wang Z; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Yang Y; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Shen X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Tang X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: warmtxz@nufe.edu.cn.

Int J Biol Macromol ; 252: 126426, 2023 Dec 01.

Article em En | MEDLINE | ID: mdl-37604422

Assuntos

Fagopyrum; Amido; Amido/química; Antioxidantes/farmacologia; Amilose/química; Amido Resistente; Culinária; Farinha/análise; Polifenóis

Palavras-chave

Extruded buckwheat noodles; Polyphenols; Resistant starch

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Fagopyrum Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google