Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times.

Purwandari, Fiametta Ayu; Westerbos, Christien; Lee, Keumwoo; Fogliano, Vincenzo; Capuano, Edoardo

Purwandari, Fiametta Ayu; Westerbos, Christien; Lee, Keumwoo; Fogliano, Vincenzo; Capuano, Edoardo.

Afiliação

Purwandari FA; Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, the Netherlands; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.
Westerbos C; Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, the Netherlands.
Lee K; Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, the Netherlands.
Fogliano V; Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, the Netherlands.
Capuano E; Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, the Netherlands. Electronic address: edoardo.capuano@wur.nl.

Food Res Int ; 170: 112956, 2023 08.

Article em En | MEDLINE | ID: mdl-37316048

Assuntos

Canavalia; Phaseolus; Culinária; Microscopia Confocal; Amido

Palavras-chave

Cell wall barrier; Effect of food processing; Intact cells; Optimal cooking times; Protein digestion; Starch digestion

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Phaseolus / Canavalia Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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