Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer....

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Bibliographic Details
Main Authors: Jinjie Guan, Zhuowen Chen, Lanping Guo, Xiuming Cui, Tingting Xu, Fen Wan, Tao Zhou, Chengxiao Wang, Ye Yang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Nutrition
Subjects:
Gastrodia elata starch
steaming
sulfur fumigation
edible quality
sulfur dioxide gas
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1087453/full

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