Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature–pressure–moisture combinations

Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature–pressure–moisture combinations

Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content were applied to clarify the mechanisms of processing...

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Bibliographic Details
Main Authors: Yueyue Yao, Ping Li, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Zhihao Zhao, Pengfei Zhou, Mingwei Zhang
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Pulse
Cell wall
In vitro starch digestion
High-pressure steam
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000676

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