Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles

Polygonatum cyrtonema flour (PCF) is rich in active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. In this study, we investigated the effects of PCF on the quality and characteristics of...

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Detalhes bibliográficos

Principais autores:	Yongguang Zhu, Qianwei Cheng, Jiayan Zhang, Peng Chen, Yuan Cheng, Luli Meng, Jie Chen, Tong Chen
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-07-01
Colecção:	Food Chemistry: X
Assuntos:	Rice noodle Polygonatum cyrtonema flour Dietary fibre Microstructure In vitro digestibility Antioxidant capacity
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157525005577
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