Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T(o)) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆H(g) and ∆H(r)) until the starch wa...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Foods
Hlavní autoři: Awais, Muhammad, Ashraf, Jawad, Wang, Lili, Liu, Liya, Yang, Xiaoxue, Tong, Li-Tao, Zhou, Xianrong, Zhou, Sumei
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7278614/
https://ncbi.nlm.nih.gov/pubmed/32455544
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050664
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky