Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour

In this study, to enhance corn flour incorporated noodles, corn flour was treated by the addition of 16% quercetin followed by microwave irradiation at 320 W for 30 min before being used as a partial wheat flour substitute in noodles. The effect of combined quercetin-microwave treatment on the proce...

Ausführliche Beschreibung

Bibliografische Detailangaben

1. Verfasser:	CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	China Food Publishing Company 2026-01-01
Schriftenreihe:	Shipin Kexue
Schlagworte:	corn flour; corn noodles; microwave treatment; quercetin; processing characteristics; digestive characteristics
Online-Zugang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-2-025.pdf
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