Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the physicochemical and rheological properties of...

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Үндсэн зохиолчид:	Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Taylor & Francis Group 2024-12-01
Цуврал:	CyTA - Journal of Food
Нөхцлүүд:	Retrograded starches puree systems resistant starch rheological properties stability
Онлайн хандалт:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2333900
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!